A sensational wedding cake. Simple in form with an exceptional taste of cheesecake mousse with a hint of prosecco. Moist, marzipan geonese sponge cake and tangy raspberry and hibiscus-flavored jelly.
Mix the marzipan adding eggs one by one. Then add the flour and the starch. Combine with melted butter and grape seed oil at the end. Put the mass into baking frames (4 x Ø14 cm) and bake at 175°C for 12 - 15 minutes.
Bring to boil all ingredients together. Set aside until it becomes gelatinous. Then mix it using hand blender, pour into silicone mould and freeze.
Mix the mascarpone with cottage cheese and Prosecco paste until smooth. Soak the gelatine, dissolve it in hot condensed milk and then add to the cheese mass. Gently combine it with the whipped cream at the end. Pour the mousse into silicone mould, insert frozen jelly, cover with sponge cake and freeze.
White Tiny Pearls (code 01089)
Retro Gold Tiny Pearls (code 019979)
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