Cookies from shortbread., Mascarpone, Sour cream 30%, Cream, Egg yolk, Casein, Butter, Erythritol, Water, Stevia, Gelatin, Cooking salt
Let it stand: 15 min, Cooking: 5 min, Blend with a blender: 5 min, To boil: 15 min, Let it stand: 15 min, Cooking: 5 min, Blend with a blender: 15 min, Let it stand: 15 min, Cooking: 15 min, Chill in the refrigerator: 10 h
Prepare the layers. For this, you will need: shortbread cookies (400 g) and boiling water (200 g). The recipe for the layers is attached below.
Also, make breadcrumbs from the shortbread cookies by simply crushing them into fine crumbs. The recipe for the shortbread cookies is also attached below.
Preparing the Cream
Soak 3 g of gelatin in a small amount of cold water (about 15–20 ml) and let it swell for 10–15 minutes. After that, dissolve the gelatin in a water bath or in the microwave, without bringing it to a boil.
Next, prepare the egg-cream base. In a small saucepan, pour in the cream (150 g), add the egg yolks (50 g), erythritol (30–40 g), a pinch of salt, and additional sweetener to taste.
Cook over low heat, constantly stirring with a whisk, until slightly thickened, without bringing it to a boil.
Remove from heat and add the dissolved gelatin, mix thoroughly.
Cool the mixture to a warm state (about 35–40°C).
After that, add the butter (30 g) to the mixture and mix thoroughly until smooth.
Then, introduce the casein protein (40 g) — it will help make the cream thicker.
Blend the mixture with a blender until smooth.
In a separate bowl, mix the mascarpone (150 g) and sour cream (150 g) — both ingredients should be at the same temperature, preferably straight from the fridge. Blend them with an immersion blender until smooth. Then pour the custard base into the mascarpone and sour cream mixture and blend again until fully combined.
As a final touch, let the cream sit at room temperature for 10–15 minutes; it will thicken slightly.
Cake Assembly
Set aside about 50–60 g of cream separately — it will be needed to cover the sides of the cake before applying the breadcrumbs.
Evenly distribute the remaining cream over all the layers.
Place a springform ring around the cake and tighten it firmly. Sprinkle the top layer of cream with breadcrumbs (about 30 g).
Put the cake in the refrigerator for at least 10 hours to stabilize. After this time, remove the ring from the cake, apply the remaining cream to the sides, and top with the remaining breadcrumbs.
