Ingredients For the cake
- 280 g flour 00
- 280 g caster sugar
- 160 g butter
- 160 g milk
- White chocolate
- 80 g almond flour
- 10 g baking powder for cakes
- 4 eggs
- lemon
- salt
- tangerine
- Orange
Ingredients For the cream
- 520 g mascarpone
- 350 g fresh cream
- 180 g honey
- 7 g edible gelatine in sheets
- Grand Marnier
- star anise
Ingredients To complete
- fresh and dried fruit to taste
- icing sugar
For the recipe of triple cake with cream and red fruits, melt the butter in a bain-marie, along with the chopped white chocolate. When it is completely melted, pour it into a bowl and mix in the cold milk. Whisk the eggs with the sugar, using the electric whisk, for 7-8 minutes, until they are frothy. Add the butter and chocolate mixture to the eggs; scented with the grated rind of a lemon, a mandarin and half an orange. Finally add the flour, baking powder and a pinch of salt. Mix with a whisk. Pour the mixture into three hinged molds (18 cm in diameter), lined with baking paper, then buttered and floured. Bake at 170 ° C for 30 minutes. Take the cakes out of the oven, turn them out and let them cool completely.
For the cream: Perfume 50 g of cream with 2-3 aniseed plates; leave to infuse for 15-20 minutes. Put the gelatine in water. Mix the mascarpone with honey and 4 tablespoons of Grand Marnier. Heat the cream with the anise stars, without boiling it. Strain it, then melt the squeezed jelly. Let it cool 2 minutes, then pour into the mascarpone. Whip up 300 g of cream and add them to the mascarpone.
To complete: Level the surface of the three cakes, cutting any swellings, so as to obtain three flat bases. Decorate two of them with the mascarpone cream and put them to rest in the refrigerator for 1 hour. Remove them from the fridge and overlap them. Also add the last cake, as a third layer. Decorate it with the remaining cream and fresh and dried fruit to taste. Sprinkle with icing sugar.
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