Ombre Cake


Total time: 1hr 30m
Preparation Time: 30m

Servings
For 16 pieces


Nutritional Information

Contains 466 Kcal, 8g Protein, 40g Carbohydrates, 30g Fat


Ingredients

  • Dough
  • 3 eggs
  • 1 bag lemon cake mix
  • 1 dl milk
  • 100 g butter, soft
  • Colouring the Dough
  • 1 tube red food colouring
  • Mascarpone Cream
  • 750 g mascarpone
  • 250 g low-fat quark
  • 1 bag icing sugar (in der Backmischung enthalten)
  • 2 tsp. vanilla paste
  • Finishing:
  • 1 pack nonpareilles
  • Utensils
  • Für zwei Springformen von je ca. 18 cm Ø, gefettet

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Instructions

  • Dough

    Combine the cake mix, eggs, milk and butter, then beat for approx. 3 mins. until smooth using the whisk on a hand mixer.
  • Colouring the Dough

    Divide the mixture into four bowls. Add several drops of food colouring (in increasing amounts) to three of the bowls, mix well. Transfer the first two cake mixtures to the two springform pans, cover and chill the other two bowls.
  • Bake

    Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool on a cooling rack. Repeat the process for the remaining two cake mixtures.
  • Mascarpone Cream

    Beat the mascarpone until smooth, stir in the quark, icing sugar and vanilla paste. Refrigerate for approx. 30 mins.
  • Cake Assembly

    Spread 1/3 of the mascarpone mixture over the darkest sponge, then alternate layers of sponge and mascarpone mixture to create a graduated colour effect, finishing with the plain sponge on top. Spread the remaining mixture all over the cake.
  • Finishing:

    Chill for at least 1 hour. Decorate the cake all over with hundreds & thousands before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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