Nice and easy cake to make.
- Flour - 270 g (0.6 lbs)
- Cocoa Powder - 30 g (0.1 lbs)
- Butter - 50 g (0.1 lbs)
- Powdered Sugar - 50 g (0.1 lbs)
- Egg - 1
- Salt Volatile - 7-8 g (0 lbs)
- Milk - 3-4 tbs
- Salt - 1 pinch
- Mascarpone Cheese - 500 g (1.1 lbs)
- Whipped Cream - 1 cup
- Powdered Sugar - 100 g (0.2 lbs)
- Vanillin Sugar - 2 packet
- Gelatin - 2 pieces, 3-4 g (0 lbs)
- Water - 1 tbs
Dissolve salt volatile in hot milk.
Combine flour with sugar, salt, cocoa powder, and stir well. Add small cubes of butter and mix well. Add the milk with the salt volatile, and a beaten egg to the dough. Knead and cut into two halves.
Stretch the two halves to fit in the skillet. Bake one of them first for 6-8 minutes, then bale the other piece of dough as well.
Soak the gelatin pieces in cold water until soft, then dissolve them in 1 tbs hot water.
Mix the mascarpone with vanillin sugar and sugar, and combine with the gelatin. Beat the cream and stir in the mascarpone mixture. Mix well.
Preheat the oven to 175°C/350°F. Place baking paper into the skillet.
Cut the edges of the two pastries sharply. Lay one sheet into the skillet, and pour with the mascarpone cream. Place the second pastry on top carefully, and push gently.
Sprinkle with a mixture of vanillin sugar and powdered sugar.
Also known as: Cake With Mascarpone Filling