Ingredients:

Shortcrust pastry

• Flour – 80 g
• Organic powdered sugar “Dobryk” – 40 g
• Butter – 50 g
• Ground almonds – 100 g
• Eggs – 1 pc

Stawberry compote

• Strawberry puree – 250 g
• Organic sugar “Dobryk” – 30 g
• Agar-agar “Dobryk” – 1 tsp.

Mascarpone mousse

• Mascarpone – 250 g
• Strawberry puree – 55 g
• Organic sugar “Dobryk” – 45 g
• White chocolate – 45 g
• Gelatin “Dobryk” – 11 g
• Cream (30%) – 160 g

Jelly mass “Dobryk”

Preparation:

1. Shortcrust pastry: knead butter with dry ingredients (flour, organic powdered sugar “Dobryk”, ground almonds) into crumbs. Add egg, roll between two parchments of paper 2 mm thick. Freeze. Cut hearts out of the dough. Bake in the oven at 170 ° C for 10-15 minutes.
2. Strawberry compote: mix agar-agar “Dobryk” with organic sugar “Dobryk”, add shallow to strawberry puree and boil for a minute. Pour the resulting consistency into molds and freeze.
3. Mascarpone mousse: bring to a boil strawberry puree with organic sugar “Dobryk”, add swollen gelatin, pour on white crushed chocolate. Mix thoroughly. Add mascarpone. Enter the whipped cream. Stir.
4. Form cakes: pour 1/2 of mascarpone mousse into the form, put frozen strawberry compote and pour the rest of mascarpone mousse on top. Put sand hearts on top. Cover with cling film and refrigerate for 25 minutes.
5. Frozen cakes are watered from above with jelly mass “Dobryk” (red), which must be heated to 30-35 ° C before use.