Cranberry marble slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the cranberries. Separate eggs. Beat the egg whites until stiff, then add 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in. Put 2/3 of the mixture by the spoonful on a baking tray (32 x 39 cm) covered with baking paper.

2. 2

   Fold the sieved cocoa into the rest of the mixture and place it between the light-coloured sponge cake blobs. Pull carefully through the masses with a spoon handle and smooth the surface slightly. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Turn the sponge onto a damp tea towel, remove the paper and let the sponge cool down. Simmer cranberries, 3 tablespoons of water and 80 g sugar for 3-4 minutes. Soak 3 sheets and 1 sheet of gelatine separately in cold water. Mix mascarpone, quark, vanillin sugar, lemon juice and 50 g sugar. Remove about half of the cranberries (approx. 150 g), puree the remaining cranberries. Squeeze out 1 sheet of gelatine, stir into the cranberry puree and chill for about 30 minutes (puree must have cooled down, but not yet firm). Squeeze 3 sheets of gelatine and dissolve. Stir in 3 tablespoons of mascarpone cream, then stir into the remaining mascarpone cream. Whip cream until stiff and fold into the cream.

3. 3

   Remove about half of the cranberries (approx. 150 g), puree the remaining cranberries. Squeeze out 1 sheet of gelatine, stir into the cranberry puree and chill for about 30 minutes (puree must have cooled down, but not yet firm). Squeeze 3 sheets of gelatine and dissolve. Stir in 3 tablespoons of mascarpone cream, then stir into the remaining mascarpone cream. Whip cream until stiff and fold into the cream. Cut the cream in half and stir the cranberry puree into one half. Halve the sponge cake and place a cake frame around one half. Spoon a part of the mascarpone cream onto it, then a part of the cranberry cream. Marble the cream with a fork. Spread the rest of the cream on top and marble again. Chill the slices for about 30 minutes, then place the 2nd base on the cream and chill for another 2 hours. Cut the cake into 8 slices and serve with the cranberry compote (if the compote has become too firm, stir it smooth with some apple juice)

4. 4

   Halve the sponge cake and place a cake frame around one half. Spoon a part of the mascarpone cream onto it, then a part of the cranberry cream. Marble the cream with a fork. Spread the rest of the cream on top and marble again. Chill the slices for about 30 minutes, then place the 2nd base on the cream and chill for another 2 hours. Cut the cake into 8 slices and serve with the cranberry compote (if the compote has become too firm, stir it smooth with some apple juice)

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
49 g

FATS
26 g

PROTEINS
15 g