Cream mass : Place the cooled whipping cream, mascarpone cheese and powdered sugar in a bowl. Mix everything at high speed until fluffy.
Spread half of the prepared mixture onto the baked sponge cake.
Soak the round biscuits in coffee and place them on top of the cream mixture.
Spread the remaining mass onto the sponge cakes and cover with the baked cocoa sponge cake. Spread the top of the sponge cake with currant jam.
Whipped cream: put the cream into the mixer bowl, add powdered sugar mixed with the cream fixer. Mix until fluffy. Spread the prepared mixture onto the cake.
Soak the remaining round sponge cakes in coffee and place them on top of the cream mixture. Decorate the top of the cake with cocoa.
Place the finished dough in the refrigerator for a few hours.
ADVERTISEMENT
