Lemon mascarpone wreath

Name: Lemon mascarpone wreath
Cook time: 40 min
Total time: 40 min
Yield: 18
Ingredients: 7-10 Tbsp Fat and flour; 100 g Amarettini; 200 g soft butter/margarine; 250 g + 100 g sugar; 2 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 325 g Flour; 25 g Cornstarch; 1 package Baking Powder; 5 TABLESPOONS Milk; 7-10 Tbsp grated peel + 2 tablespoons juice of 1 untreated lemon; 150 g Raspberry Jam; 250 g Mascarpone; 500 g Low-fat curd; 1-2 packages Cream stabiliser; 7-10 Tbsp Amarettini and untreated; 7-10 Tbsp Lemon peel; 7-10 Tbsp Icing sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 18

7-10 Tbsp Fat and flour
100 g Amarettini
200 g soft butter/margarine
250 g + 100 g sugar
2 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
325 g Flour
25 g Cornstarch
1 package Baking Powder
5 TABLESPOONS Milk
7-10 Tbsp grated peel + 2 tablespoons juice of 1 untreated lemon
150 g Raspberry Jam
250 g Mascarpone
500 g Low-fat curd
1-2 packages Cream stabiliser
7-10 Tbsp Amarettini and untreated
7-10 Tbsp Lemon peel
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan with a tube bottom insert (26 cm Ø; approx. 8 cm high) and dust with flour. Coarsely chop the Amarettini
2
Cream fat, 250 g sugar, 1 vanillin sugar and salt. Stir in the eggs one by one. Mix flour, starch and baking powder. Alternate with milk, lemon peel and lemon juice and stir in briefly. Fold in Amarettini
3
Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 45-50 minutes. Cool in the mould for about 15 minutes. Then remove from the mould and allow to cool
4
Cut the wreath in half horizontally. Stir jam until smooth. Spread the bottom layer with the jam. Mix mascarpone, quark, 100 g sugar, 1 vanillin sugar and cream thickener briefly. Fill approx. 1/4 cream into a piping bag with star-shaped spout and chill. Spread the rest of the cream on the jam. Place the 2nd base on top. Chill for about 4 hours.
5
Decorate the wreath with the rest of the cream, amarettini, ziron bowl and icing sugar