This treat should be eaten while avoiding eating your fingers…not because you have small fingers, but mainly because this cake is simply divine!

It is prepared in three stages: shortcrust pastry, mascarpone cream, chocolate mousse.

Ingredients for sweet pastry:

Mix all the ingredients together in the order listed below:

500g of flour

2 eggs + 1 egg yolk

2 teaspoons of baking powder

125g of sugar

1 sachet of vanilla sugar 

250g of softened margarine

1 tablespoon of oil

A pinch of salt

Preparation : 

Mix all the ingredients in a food processor fitted with the dough hook. Once you have a smooth shortcrust pastry (add a little water if your dough is too stiff), divide it in half and cut out small, identical circles with one half. Bake them in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) one after the other until golden brown (15 to 20 minutes depending on your oven).

Ingredients mascarpone cream:

500g of mascarpone

500g of fresh cream 38 %

2 tablespoons of icing sugar

4 tablespoons of vanilla pudding

Preparation :

Beat all the ingredients together in a food processor until the cream is thick; store in a plastic piping bag and refrigerate.

Chocolate mousse ingredients:

200g of dark chocolate (or dairy chocolate according to your taste)

5 eggs

50g of margarine

70g of powdered icing sugar

A pinch of salt

A jar of Ribat Halav for the final decoration

Preparation :

1 – Separate the egg whites from the yolks, whisk the egg whites with a pinch of salt, gradually add the sugar when the white is stiff.

Melt the chocolate squares with the margarine. .

2 – Next, mix the egg yolks and melted chocolate with the margarine using a mixer to make a smooth, lump-free mixture.

Gently mix preparations 1 and 2 (without breaking the egg whites too much) until a light mousse is obtained, pour into small molds and store in the fridge in a plastic piping bag.

Assembling the cake:

Place a circle of baked sweet pastry, add small mounds of mousse using a piping bag, and with another piping bag containing mascarpone cream, add more small mounds, gently add the second circle of cake on top and do the same.

In another piping bag, fill with ribat halav, the piping bag should be without an end and just cut to allow the ribat halav to pass through, make zig zags on each of the cakes and add gold powder!