Fruit cakes with mascarpone cheese and white chocolate
6 servings
180 minutes
Fruit pastries with mascarpone cheese and white chocolate are a true delight inspired by Spanish traditions. The delicate shortcrust pastry, crispy and melting in the mouth, serves as the base for the airy mascarpone and white chocolate cream. White chocolate adds a refined sweetness to the cream, while mascarpone provides velvety softness. These pastries pair perfectly with berries or fruits, bringing lightness and freshness to every bite. They can be served as a dessert at festive events or simply enjoyed with a cup of aromatic coffee. The simplicity of preparation makes them accessible even for beginners, while the rich flavor captivates the hearts of connoisseurs of exquisite desserts.
1
Preheat the oven to 200 degrees.
2
Mix flour, sugar, and butter (it's best to sift the flour and slightly melt the butter before mixing). Add the egg and, mixing with your hands, form a circle from the dough. Place the dough in the refrigerator for 20 minutes. Then roll out the dough, cut out circles, and place them in greased molds. To prevent the dough from rising in the middle, place a piece of parchment paper and fill it with rice (or something heavy). Bake for 10 minutes. Remove from the oven, take off the parchment paper with rice, and return to the oven for 5 minutes. Remove from the oven and let cool.
- Wheat flour: 250 g
- Butter: 125 g
- Sugar: 3 tablespoons
- Chicken egg: 1 piece
3
Melt white chocolate and 125 grams of cheese in a water bath. Mix well and add the remaining cheese to the mixture. Whip until smooth. Then add cream and whip again well.
- White chocolate: 200 g
- Mascarpone cheese: 450 g
- Cream: 150 ml
4
Place the cream in baskets and refrigerate for 2-3 hours. Then decorate as you wish.