Creamy, delicate ice-cream cake made from puff pastry, mascarpone cheese and yoghurt with fresh strawberries. This recipe will appeal to all lovers of cold cakes. A great dessert option for a hot summer.
It is necessary
- For four servings:
- - 500 g of Mascarpone cheese;
- - 400 ml of yogurt;
- - 250 g of puff pastry;
- - 100 g of strawberries;
- - 10 g vanilla sugar;
- - half a glass of powdered sugar.
Instructions
Step 1
Defrost the puff pastry, roll it into 2 rectangles so that they fit under your baking dish. Place on baking paper, puncture with a fork. Now sprinkle the dough rectangles with 2 teaspoons of powder. Cover the top with baking paper and a baking sheet to prevent the puff pastry from rising as it cooks. Bake for 20 minutes at 200 degrees, then cool, remove from the mold.
Step 2
Whisk the Mascarpone cheese, add yogurt, vanilla sugar, powdered sugar to it, beat until smooth. Cover the mold with cling film - the ends of the film should stick out, put the dough cake on the bottom. Arrange fresh strawberries, cut in half, along the line. Lubricate the cake with 3/4 of the cream, place the second cake on top, brush with the rest of the cream, cover with the ends of cling film, put in the freezer for 4 hours.
Step 3
Before serving, garnish the finished strawberry ice-cream cake with fresh strawberries, you can additionally pour sugar syrup on top or sprinkle with powdered sugar.
Step 4
If you haven't found ready-made puff pastry in the store, make it yourself. To do this, sift 320 g of flour, add 200 g of butter or margarine. Dissolve 1 teaspoon of sugar and a pinch of salt in 100 ml of cold water, add to flour, knead the dough. This is a quick way to make puff pastry.
