This flødebolle cake with mascarpone cream and fresh berries is the dessert to make when you want something quick, easy and irresistible. It is built on a crisp base of crushed almond macaroons, which bring crunch and sweetness to the cake. On top of the macaroon base go crushed flødeboller – Danish chocolate-coated marshmallow puffs – which give the cake its characteristic flavour and a light, airy texture.
The next layer is a lightly tangy mascarpone cream that balances the sweetness of the flødeboller and macaroons. The mascarpone cream is easy to make, and its silky texture makes the cake wonderfully creamy. To finish, the cake is topped with a generous heap of fresh berries, adding freshness and colour and making it as beautiful as it is delicious.
This flødebolle cake is not only easy to make, it is also remarkably quick. In just 10-15 minutes you have a dessert ready that will impress both you and your guests. It is perfect for relaxed summer gatherings, as a quick dessert after a good dinner, or whenever you fancy something sweet and fresh. It also works well for festive occasions, when you want to serve something that is both delicious and a little different.
Whether you are an experienced dessert maker or simply want to make something quick and easy, this flødebolle cake with mascarpone cream and fresh berries is set to become a new favourite in your kitchen. Give it a go, and enjoy how easy it is to make a dessert that tastes this good.
Flødebolle cake with mascarpone cream and fresh berries
Ingredients
- 140 g almond macaroons small, crisp ones – amaretti biscuits work well
- 12 flødeboller Danish chocolate-coated marshmallow puffs
- fresh berries
- fresh mint or other garnish optional
Mascarpone cream
- 200 g mascarpone
- 250 ml whipping cream (38% fat)
- 2 tbsp icing sugar
- 2 tsp vanilla sugar
- 1/2-1 lemon, juice and finely grated zest
Method
- Roughly crush the macaroons and spread them over the base of a serving dish.
- Arrange the flødeboller on top, upside down, and press them down so the chocolate shells crack and they lie with their bases facing up.
- Whisk the ingredients for the mascarpone cream together until just thick – take care not to overwhip.
- Spread the mascarpone cream over the flødeboller, then top with plenty of fresh berries.Serve straight away, or keep chilled until serving. It can easily be made 3-4 hours ahead.
Nutrition
Premium
Hej, har du et forslag til en bund, hvis man nu ikke bryder sig om markroner
Hej Mia
Knuste kammerjunkere er efter min mening mindst ligeså godt 🙂
Warm wishes, Dianna
Vi er flere i huset, som ikke kan li’ ost i nogen form. Kan man erstatte mascarponen med noget andet ? Vanilleis, råcreme eller ???
Hejsa
Du kan sagtens lave den med flødeskum alene og undlade alt det andet:)
Warm wishes, Dianna
Hej
Kan man lave den dagen før og så vente med at putte bær på til lige inden man servere? Eller bliver kagen smattet?
Hej Marie
Du kan sagtens lave cremen dagen før og opbevare den på køl, men jeg vil anbefale at vente med at samle kagen til max et par timer inden servering 🙂
Warm wishes, Dianna
Man kan bruge cremefraiche i stedet for mascopone.
Den er lækker . Hvad kan man bruge I stedet for mascopone
Hej Susanne
Tusind tak 🙂
Du kan sagtens lave den med en almindelig flødeost hvis du foretrækker det.
Du kan også lave den på ren flødeskum, men personligt synes jeg fornemmelsen bliver lidt for flad. Flødeost eller mascarpone tilfører volumen og en lækker cremet konsistens 🙂
Warm wishes, Dianna
Den er et hit herhjemme
Hvor gør det mig glad at høre – tak 🙂
Kæmpe mums!
Hvis man fjerner flødebolle bundene, og bruger glutenfrie makroner (købes bl a i Bilka), så kan man også lave den glutenfri
Hej Pernille
Åhhh tak for din dejlige besked – og tak for fif 🙂
De er hermed givet videre 🙂
Warm wishes, Dianna