Cinnamon mascarpone cake
easy
75 mins
75 mins
Ingredients
- 3 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 100 g + 30 g sugar
- 3 packages Vanillin sugar
- 100 g Flour
- 1 heaped Tsp baking powder
- 100 g crushed almonds
- 50 g chopped almonds
- 6 sheets white gelatine
- 250 g + 250 g whipped cream
- 250 g Mascarpone
- 500 g Cream quark (40% fat)
- 75 g liquid honey
- 2-3 TEASPOONS ground cinnamon
- baking paper
- 7-10 Tbsp Box
Directions
- 1
Line a springform pan (26 cm Ø) on the bottom with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. water and 1 pinch of salt until stiff, while pouring in 100 g sugar and 1 vanillin sugar. Fold in the egg yolks one by one.
- 2
Sift flour and baking powder on top and fold in ground and chopped almonds. Brush into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 30 minutes.
- 3
Cut the sponge 1 x horizontally. Close a cake ring around the lower cake base.
- 4
Soak gelatine in cold water. Whip 250 g cream until stiff. Mix mascarpone, quark, honey, 30 g sugar, 1 vanillin sugar and 1 tsp cinnamon briefly. Squeeze the gelatine and dissolve at low heat.
- 5
Stir in 3 tablespoons of mascarpone cream, then stir into the rest of the cream. Fold in the cream. Spread on the lower cake base. Place the 2nd cake layer on top. Chill overnight.
- 6
Whip 250 g cream and 1 vanillin sugar until stiff. Spread the cake with it. Cut out stars from cardboard as stencils. Place on the cake just before serving. Dust the cake's edge and surface with 1-2 tsp. cinnamon.
- 7
Remove stencils.
Nutrition Facts
360 kcal
21 g
26 g
9 g
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