Chocolate almond cake with cinnamon-marscarpon cream and cranberries

Name: Chocolate almond cake with cinnamon-marscarpon cream and cranberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Dark chocolate coating; 50 g Butter or margarine; 4 Eggs (size M); 250 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 200 g Flour; 100 g crushed almonds; 1 TABLESPOON Cocoa powder; 2 TEASPOONS Baking Powder; 3 TABLESPOONS flaked almonds; 500 g Mascarpone; 250 g Low-fat curd; 2 TEASPOONS Cinnamon; 250 g thickened cranberries; 7-10 Tbsp Cinnamon; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Dark chocolate coating
50 g Butter or margarine
4 Eggs (size M)
250 g Sugar
1 pinch Salt
1 package Vanillin sugar
200 g Flour
100 g crushed almonds
1 TABLESPOON Cocoa powder
2 TEASPOONS Baking Powder
3 TABLESPOONS flaked almonds
500 g Mascarpone
250 g Low-fat curd
2 TEASPOONS Cinnamon
250 g thickened cranberries
7-10 Tbsp Cinnamon
baking paper

Directions

1
Chop the chocolate coating. Melt the fat and chocolate coating and let it cool down. Separate eggs. Beat the egg whites until stiff, adding 150 g sugar, salt and vanillin sugar. Stir in egg yolks. Mix flour, ground almonds, cocoa and baking powder.
2
Fold into the egg cream together with the chocolate fat mass. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the mixture and smooth it down. Sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Let cool on a cake rack. For the cream, stir mascarpone, quark, 100 g sugar and cinnamon until smooth. Pour approx. 1/3 of the cream into a piping bag with a large star-shaped spout. Remove the base from the mould and cut in half horizontally. Spread 100 g cranberries on the bottom cake base. Spread the rest of the cream on top.
3
For the cream, stir mascarpone, quark, 100 g sugar and cinnamon until smooth. Pour approx. 1/3 of the cream into a piping bag with a large star-shaped spout. Remove the base from the mould and cut in half horizontally. Spread 100 g cranberries on the bottom cake base. Spread the rest of the cream on top. Spread 100 g cranberries in spots on the cream. Place the upper cake layer on top and press down lightly. Decorate the cake with the remaining cream. Spread 50 g cranberries on the tuffs. Chill for about 1 hour. Dust with cinnamon
4
Spread 100 g cranberries in spots on the cream. Place the upper cake layer on top and press down lightly. Decorate the cake with the remaining cream. Spread 50 g cranberries on the tuffs. Chill for about 1 hour. Dust with cinnamon
5
2 hours waiting time