Poppy seed cake with cranberry punch compote and mascarpone

Name: Poppy seed cake with cranberry punch compote and mascarpone
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 1 pinch Salt; 125 g Sugar; 2 packages Vanillin sugar; 50 g Flour; 40 g Cornstarch; 25 g ground poppy seed; 1 TEASPOON Baking Powder; 1 glass (370 ml; filling quantity 400 g) Cranberries; 1/2 TEASPOON Cinnamon; 1 knife tip ground cloves and cardamom; 250 g Mascarpone (Italian cream cheese); 500 g Low-fat curd; 7-10 Tbsp grated rind of 1/2 untreated lemon; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp chocolate slicer, ground pistachio kernels, poppy seeds and cranberries; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs (size M)
1 pinch Salt
125 g Sugar
2 packages Vanillin sugar
50 g Flour
40 g Cornstarch
25 g ground poppy seed
1 TEASPOON Baking Powder
1 glass (370 ml; filling quantity 400 g) Cranberries
1/2 TEASPOON Cinnamon
1 knife tip ground cloves and cardamom
250 g Mascarpone (Italian cream cheese)
500 g Low-fat curd
7-10 Tbsp grated rind of 1/2 untreated lemon
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp chocolate slicer, ground pistachio kernels, poppy seeds and cranberries
baking paper

Directions

1
Separate eggs. Beat the egg whites, salt and 2 tablespoons of water with the whisks of the hand mixer until stiff. Add 50 g sugar and 1 packet of vanillin sugar. Add the egg yolks and stir in. Mix flour, 25 g starch, poppy seeds and baking powder and fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Let cool down on a cake rack. In the meantime, put cranberries, cinnamon, cloves and cardamom in a pot and bring to the boil. Mix the remaining starch and 2 tablespoons of water and bind the cranberries with it. Bring to the boil again. Remove the cake base from the mould and place a cake ring around it. Spread the cranberry compote over it and let it set in the fridge for about 1 hour. Put the mascarpone, quark, lemon peel, remaining sugar and vanillin sugar into a mixing bowl and mix with the whisks of the hand mixer until the sugar has dissolved. Whip the cream until stiff. At the same time allow the cream setting agent to trickle in. Fold the cream into the mascarpone quark cream and spread it on the cranberry compote like a wave. Leave to set overnight in the refrigerator.
3
Put the mascarpone, quark, lemon peel, remaining sugar and vanillin sugar into a mixing bowl and mix with the whisks of the hand mixer until the sugar has dissolved. Whip the cream until stiff. At the same time allow the cream setting agent to trickle in. Fold the cream into the mascarpone quark cream and spread it on the cranberry compote like a wave. Leave to set overnight in the refrigerator. Remove cake ring. Decorate the cake with chocolate slices, pistachios, poppy seeds and cranberries. Makes about 12 pieces