Strawberry Gnocchi Cake

For the strawberry gnocchi cake, prepare the first mixture by mixing well the mascarpone, eggs and sugar.

Soak the gelatine leaves according to the package instructions, dissolve and add. Refrigerate the mixture for a few hours.

Line a cake tin with biscuits soaked in milk-rum mixture, spread thinly with 1-2 spoonfuls of mascarpone and cover with another layer of biscuits.

Use a spoon to make dumplings from the mascarpone cream and place them in the mold.

For the second mixture, puree strawberries with sugar, prepare and add gelatin and pour into the mold over the gnocchi.

Place the strawberry dumpling cake in the refrigerator for a few hours, preferably overnight.

Preparation Tip:

Conjure the strawberry gnocchi cake into a coffee gnocchi cake and replace the strawberries with a double espresso and fold 250 milliliters of semi-stiff whipped cream into the 2nd mixture.

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