Filled gingerbread cake

Name: Filled gingerbread cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 175 g Sugar; 1 TEASPOON Gingerbread spice; 1 pinch Salt; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 25 g crushed almonds; 400 g Low-fat curd; 400 g Mascarpone; 1 TEASPOON Lemon juice; 2 packages Vanillin sugar; 75 g redcurrant jelly; 250 g Whipped cream; 25 g flaked almonds; 1/2 TEASPOON Cinnamon; 7-10 Tbsp round gingerbreads; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
175 g Sugar
1 TEASPOON Gingerbread spice
1 pinch Salt
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
25 g crushed almonds
400 g Low-fat curd
400 g Mascarpone
1 TEASPOON Lemon juice
2 packages Vanillin sugar
75 g redcurrant jelly
250 g Whipped cream
25 g flaked almonds
1/2 TEASPOON Cinnamon
7-10 Tbsp round gingerbreads
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff, adding 100 g sugar, gingerbread spices and salt. Stir in egg yolk. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Fold in the almonds. Grease the bottom of a springform pan (26 cm Ø), fill in the sponge mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out of the oven, place on a grid and immediately remove from the edge of the springform pan. Leave to cool in the mould. In the meantime, mix quark, mascarpone, lemon juice, 1 packet of vanillin sugar and 75 g sugar. Remove the base from the mould. Cut through 1x. Place the bottom cake layer on a cake plate and spread with jelly. Spread mascarpone cream evenly on top and place the cake lid on top. Whip the cream until stiff, sprinkle in 1 sachet of vanilla sugar. Spread the cream loosely all around the cake. Chill for about 2 hours. In the meantime, roast the flaked almonds in a pan without fat, turning them golden yellow.
3
Place the bottom cake layer on a cake plate and spread with jelly. Spread mascarpone cream evenly on top and place the cake lid on top. Whip the cream until stiff, sprinkle in 1 sachet of vanilla sugar. Spread the cream loosely all around the cake. Chill for about 2 hours. In the meantime, roast the flaked almonds in a pan without fat, turning them golden yellow. Remove from the pan and let it cool down. Decorate the edge of the cake with flaked almonds, dust the cake with cinnamon and decorate with gingerbread
4
3 hours waiting time