Mascarpone cake

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg white and 4 tablespoons of water until stiff, add sugar. Stir in egg yolk. Sift flour, starch and baking powder over the mixture and fold in carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Take out of the mould and let cool down. Cut the base horizontally twice. Heat up the jam and coat the bases with it. For the filling, whip the cream, vanilla sugar and cream firming agent until stiff. Mix quark, mascarpone, lemon juice and sugar with the whisks. Fold in the cream. Spread 1/3 of the cream on each of the 2 cake bases, place on top of each other and chill for approx. 30 minutes. Whip cream until stiff for decoration. Spread the cake with it all around. Decorate the edge with a serrated comb. Pour the rest of the cream into a piping bag with a large perforated spout and spray tuffs onto the cream.

3. 3

   Fold in the cream. Spread 1/3 of the cream on each of the 2 cake bases, place on top of each other and chill for approx. 30 minutes. Whip cream until stiff for decoration. Spread the cake with it all around. Decorate the edge with a serrated comb. Pour the rest of the cream into a piping bag with a large perforated spout and spray tuffs onto the cream. Decorate with halved strawberries, lemon balm, pistachios, chocolate flakes and cocoa. Makes about 16 pieces