Nut cake with mascarpone cream

Name: Nut cake with mascarpone cream
Cook time: 40 min
Total time: 40 min
Yield: 25
Ingredients: 100 g Walnut kernel halves; 3 Eggs (size M); 1 pinch Salt; 210 g Sugar; 50 g Breadcrumbs; 3 TABLESPOONS Flour; 1/2 package Baking Powder; 100 ml Rum; 250 g Mascarpone; 300 g Low-fat curd; 50 ml strong espresso; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 25

100 g Walnut kernel halves
3 Eggs (size M)
1 pinch Salt
210 g Sugar
50 g Breadcrumbs
3 TABLESPOONS Flour
1/2 package Baking Powder
100 ml Rum
250 g Mascarpone
300 g Low-fat curd
50 ml strong espresso
1 package Vanillin sugar
7-10 Tbsp Fat and flour

Directions

1
Finely chop the walnuts. Separate eggs. Beat the egg yolks, salt and 75 g sugar with the whisk of the hand mixer until creamy. Mix breadcrumbs, flour, baking powder and nuts. Stir the nut mixture and rum into the egg-sugar mixture. Beat the egg whites until stiff, then pour in 75 g sugar. fold the beaten egg white into the nut mixture
2
Put the mixture into a square, greased and flour-spread cake tin (approx. 22 x 22 cm). Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes
3
Take the cake out of the oven, let it cool down for about 15 minutes and turn it onto a cake rack. Let the cake cool down
4
Cut the cake in half horizontally. Mix mascarpone, quark, espresso, vanillin sugar and 60 g sugar. Spread cream on one half of the cake and cover with the other half. Cover and refrigerate for about 2 hours. Cut into cubes and serve
5
waiting time approx. 3 hours