Gingerbread Mascarpone Cake

Name: Gingerbread Mascarpone Cake
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 16
Ingredients: 3 Eggs (Gr. M); 100 g + 40 g + 1 tablespoon sugar; 1 Bag Orange-back; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 5 sheets white gelatine; 200 g Marzipan raw mass; 50 g + some icing sugar; 200 g Schoko-Lebkuchen; 200 g + 450 g whipped cream; 250 g Mascarpone (Italian double cream cheese); 300 g Whole milk yoghurt; 2 TEASPOONS Cinnamon; 5-6 Tbsp Orange juice; 75 g Raspberry Jelly; 1 package Vanillin sugar; red cherries and small cinnamon stars, baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
115 mins

TOTAL TIME
115 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
100 g + 40 g + 1 tablespoon sugar
1 Bag Orange-back
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
5 sheets white gelatine
200 g Marzipan raw mass
50 g + some icing sugar
200 g Schoko-Lebkuchen
200 g + 450 g whipped cream
250 g Mascarpone (Italian double cream cheese)
300 g Whole milk yoghurt
2 TEASPOONS Cinnamon
5-6 Tbsp Orange juice
75 g Raspberry Jelly
1 package Vanillin sugar
red cherries and small cinnamon stars, baking paper

Directions

1
Line the bottom of the springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat egg white and 3 tbsp. cold water until stiff. Sprinkle 100 g sugar into the mixture. Stir in egg yolk and orange bake. Sieve and fold in flour, starch and baking powder
2
Pour the mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 30-35 minutes. Let cool down well
3
Soak the gelatine. Knead marzipan and icing sugar, cut in half. Roll out on icing sugar to 2 plates (each 26 cm Ø)
4
Finely dice the gingerbread. Whip 200 g cream until stiff. Mix mascarpone, yoghurt, 40 g sugar and 1 tsp cinnamon. Squeeze out the gelatine, dissolve it and mix with some cream. Stir into the remaining cream. Fold in cream and gingerbread
5
Halve the sponge cake and sprinkle with juice. Close the edge of the mould around the lower base. Spread half of the cream on top. Place 1 marzipan on top. Spread with warmed jelly. Cover with marzipan, spread the rest of the cream on top. Cover with 2nd base. Cool for 3 hours.
6
Whip 450 g cream with 1 tablespoon sugar and vanillin sugar until stiff. Spread the cake with 2/3 cream. Decorate with cream, cherries, cinnamon stars and cinnamon