Gâteau au Mascarpone

Directions

1. Grind the walnuts in a hand grinder and the biscuits into crumbs in a blender, add the cocoa powder and mix well;
2. Melt the butter, add it to the biscuits and mix until they form a greasy crumbs;
3. Pour the crumbs into a cake pan lined with baking paper;
4. Evenly distribute the crumbs and press them well on the bottom to form a crust;
5. Place in the freezer for 20-30 minutes, and in the meantime prepare the cream;
6. Pour the liquid cream, powdered sugar, and orange essence into a large bowl and blend everything with a mixer gradually increasing the speed;
7. Add the mascarpone to the cream and continue blending until you get a smooth, thick cream;
8. Remove the cake pan from the freezer and pour the cream over the crust, carefully filling in the edges. Smooth the top with a spatula;
9. Refrigerate well for at least an hour;
10. Melt dark chocolate (fondant);
11. Remove the cake from the refrigerator and remove the spring ring from the pan;
12. Pour the melted chocolate around the edge of the cake and decorate it with almond and coconut flakes.