Mascarpone cake

Ingredients

Directions

1. 1

   For the sponge cake, beat the eggs with the whisk of the hand mixer until frothy. Slowly add salt and 125 g sugar while stirring. Mix starch, flour, baking powder, cocoa and espresso powder, sieve on top and fold into the egg mixture. Fill the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes and let it cool down on a cake rack. Sort, wash and drain the berries.

2. 2

   Soak gelatine in cold water. Whip cream until stiff. Mix mascarpone, quark, remaining sugar, vanillin sugar and lemon juice. Dissolve the gelatine and stir into the mascarpone cream. Fold in the cream. Fold half of the berries into 1/3 of the cream. Remove the sponge cake base from the mould and cut through horizontally once. Sprinkle both cake bases with liqueur. Spread the berry cream on the lower cake base. Place the second cake base on top. Spread the cream without the berries.

3. 3

   Fold half of the berries into 1/3 of the cream. Remove the sponge cake base from the mould and cut through horizontally once. Sprinkle both cake bases with liqueur. Spread the berry cream on the lower cake base. Place the second cake base on top. Spread the cream without the berries. Sprinkle with remaining berries and refrigerate for about 30 minutes. Results in about 12 pieces

4. 4

   Cake plates: Carstens Italia Keramik