Apple and Mascarpone Cake

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Gradually add 125 g sugar and 1 packet of vanilla sugar. Stir in the egg yolk. Mix the flour, starch and baking powder and sieve it onto the egg foam and fold it in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 18-20 minutes. Remove the cake base from the oven and remove it from the edge of the springform pan with a knife. Let it cool down for about 10 minutes. Take the cake base out of the springform pan and cut it once crosswise. Wrap the lid in a damp tea towel and let it cool down completely. In the meantime mix quark, mascarpone, remaining vanilla sugar and remaining sugar. Stir in apple compote. Whip the cream until stiff, allow the cream firmer to trickle in. Add cream in portions to the mascarpone and apple mixture and keep cool.

3. 3

   In the meantime mix quark, mascarpone, remaining vanilla sugar and remaining sugar. Stir in apple compote. Whip the cream until stiff, allow the cream firmer to trickle in. Add cream in portions to the mascarpone and apple mixture and keep cool. Wrap the cake lid out of the cloth and cut 6 times crosswise with a sharp knife (leave a circle of about 3 cm Ø in the middle, do not cut into it). Pour the mascarpone and apple mixture onto the base in a dome-shaped form, place the cut cake lid on top and dust with icing sugar. Serve decorated with lemon balm as desired