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. Sift the flour, starch and baking powder onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 200°C/ gas: level 3) for 18-20 minutes. Remove the cake base from the oven and remove 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 other 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, cut 6x crosswise with a sharp knife, leaving a 3 cm wide edge. Spread the mascarpone and apple mixture in a dome-shaped form on the base, place the cut cake lid on top and dust with icing sugar.

3. 3

   In the meantime mix quark, mascarpone, remaining vanilla sugar and other 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, cut 6x crosswise with a sharp knife, leaving a 3 cm wide edge. Spread the mascarpone and apple mixture in a dome-shaped form on the base, place the cut cake lid on top and dust with icing sugar. Decorate as desired with lemon balm. Results in about 12 pieces