Cytrynowo-gorzkie ciasto czekoladowe z mascarpone z thermomixem
Cytrynowo-gorzkie ciasto czekoladowe z mascarpone z thermomixem
Today we bring a cake of those fresquitas, or to me that seems to me all the cakes with lemon, in this case a cake with lemon, chocolate and mascarpone cheese cover, tell me that you are not wanting to eat it.
Cytrynowo-gorzkie ciasto czekoladowe z mascarpone z thermomixem
Cytrynowo-gorzkie ciasto czekoladowe z mascarpone z thermomixem
Osoby
8
Czas Gotowania
1 godzina
Czas całkowity:
1 godzina
Składniki
- Do podstawy
- 200 gramy herbatników trawiennych
- 150 grams of melted unsalted butter
- For the filling
- 200 gramy ciemnej czekolady
- 100 ml whole milk
- 2 cans of condensed milk
- 1 container of Greek yogurt
- Lemon skin zest
- 4 sok z cytryny
- Do pokrycia
- 400 grams of Mascarpone cheese
- 100 grams of confectioner's sugar
- 1 lemon zest
Sposób przygotowania
- First we will crush the cookies to make the base, so we put the cookies and program 5 sekundy / prędkość 8
- Once they are crushed, gather the melted butter and crush a little more 4 sekundy / prędkość 8
- Knead a little with your hands and place everything in a removable cake pan at the bottom by pressing it a little so that it is compact to the oven, preheated to 180º C, dla 8 minuty.
- W międzyczasie, melt the chocolate along with the 100 ml mleka.
- Let the base and the melted chocolate cool and then put it on top and put it in the fridge while we continue with the rest of the recipe, put in our thermomix glass the condensed milk, Greek yogurt, lemon juice and lemon zest and we program 25 sekundy / prędkość 4
- We took our cake from the fridge and spread the cream over the chocolate and put it back in the fridge for 2 godziny
- Aby pokryć, we put the sugar in our thermomix glass and program 6 sekundy / prędkość 10
- Add the mascarpone cheese and program again 4 sekundy / prędkość 6
- Spread on top of the filling at the time of serving and finish with a few slices of lemon to decorate.
