Cappuccino Nut Wave

Name: Cappuccino Nut Wave
Cook time: 20 min
Total time: 20 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 6 Eggs (Gr. M); 7-10 Tbsp Salt; 175 g + 150 g sugar; 1 package Vanillin sugar; 100 g Flour; 40 g Cornstarch; 1 package Baking Powder; 100 g ground hazelnuts; 500 g Mascarpone; 500 g Low-fat curd; 50 ml cold espresso or strong coffee; 150 ml Amaretto; 7-10 Tbsp Cocoa

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
6 Eggs (Gr. M)
7-10 Tbsp Salt
175 g + 150 g sugar
1 package Vanillin sugar
100 g Flour
40 g Cornstarch
1 package Baking Powder
100 g ground hazelnuts
500 g Mascarpone
500 g Low-fat curd
50 ml cold espresso or strong coffee
150 ml Amaretto
7-10 Tbsp Cocoa

Directions

1
Grease a baking tray (approx. 35 x 40 cm) and dust with flour. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 175 g sugar and vanilla sugar. Beat the egg yolks one after the other.
2
Mix flour, starch and baking powder, sieve onto the egg foam mixture and fold in with the nuts.
3
Spread the sponge cake on the baking tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Let them cool down.
4
Mix mascarpone, low-fat curd, espresso and 150 g sugar with the whisk of the hand mixer (see tip). Sprinkle the sponge cake with Amaretto. Spread the mascarpone cream on the sponge cake and refrigerate for approx. 1 hour.
5
Dust with cocoa shortly before serving.