Cinnamon Mascarpone Cake

Name: Cinnamon Mascarpone Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 50 g chopped almonds; 3 Eggs (size M); 130 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 heaped Tsp baking powder; 100 g crushed almonds; 6 sheets white gelatine; 500 g Whipped cream; 250 g Mascarpone; 500 g Cream quark (40 % fat in dry matter); 75 g liquid honey; 2-3 TEASPOONS ground cinnamon; baking paper; 1 Sheet of thick paper or cardboard; 7-10 Tbsp Sellotape

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

50 g chopped almonds
3 Eggs (size M)
130 g Sugar
3 packages Vanillin sugar
1 pinch Salt
100 g Flour
1 heaped Tsp baking powder
100 g crushed almonds
6 sheets white gelatine
500 g Whipped cream
250 g Mascarpone
500 g Cream quark (40 % fat in dry matter)
75 g liquid honey
2-3 TEASPOONS ground cinnamon
baking paper
1 Sheet of thick paper or cardboard
7-10 Tbsp Sellotape

Directions

1
Roast chopped almonds in a pan without fat, remove and let them cool down. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, finally adding 100 g sugar, 1 packet of vanilla sugar and salt. Add egg yolks one after the other and fold in. Mix flour and baking powder, sieve onto the egg foam and carefully stir in together with the ground and chopped almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 ° °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down in the mould
2
Soak gelatine in cold water. Remove the sponge cake from the tin, remove the baking paper and cut the base horizontally once. Place a cake ring around the lower cake base. Whip 250 g cream until stiff and put it in a cool place. Cream mascarpone, quark, honey, 30 g sugar, 1 packet vanilla sugar and 1 slightly heaped tsp cinnamon. Squeeze the gelatine, dissolve and mix with 1-2 tbsp. cream. Stir the gelatine cream into the remaining mascarpone cream and fold in the cream. Pour the cinnamon-mascarpone cream onto the lower sponge cake base and cover with the second base. Cover the cake and leave it to cool overnight
3
Whip 250 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the cream all around. The surface of the cake should be smoothed out and the side edge should be coated to give it structure. Put the cake in a cool place
4
Cut out stars of different sizes from thick paper or cardboard as stencils. Tear off small pieces of adhesive tape, stick them together to form a ring and stick them to the middle of the stars
5
Just before serving, dust the cake with cinnamon. Then spread the stars on the cake and dust the surface with cinnamon. Lift the stars from the cake using the Sellotape
6
waiting time approx. 14 hours