Raspberry Mascarpone Cake

Name: Raspberry Mascarpone Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 190 g Sugar; 1 pinch Salt; 100 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 100 g Hazelnut brittle; 300 g frozen raspberries; 1 leaf Gelatine; 500 g Mascarpone; 750 g Low-fat curd; 1 pack of Dessert sauce "Vanilla flavor; 450 g Whipped cream; 7-10 Tbsp Melissa leaves; 25 g Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
190 g Sugar
1 pinch Salt
100 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
100 g Hazelnut brittle
300 g frozen raspberries
1 leaf Gelatine
500 g Mascarpone
750 g Low-fat curd
1 pack of Dessert sauce "Vanilla flavor
450 g Whipped cream
7-10 Tbsp Melissa leaves
25 g Icing sugar

Directions

1
Separate eggs, beat egg whites until stiff. Add 100 g sugar and salt and let it trickle in. Fold in egg yolk. Mix flour, starch and baking powder, sieve over the egg mixture, add 80 g brittle and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
2
Let them cool down. Defrost raspberries at room temperature. Soak gelatine in cold water. Mix mascarpone, quark, sauce powder and 90 g sugar. Whip 200 g cream until stiff and fold in. Put some raspberries aside for decoration. Mash the rest of the raspberries, pass through a sieve. Dissolve the gelatine and stir into the raspberry puree. Halve the mascarpone cream and stir the raspberry puree into one half. Cut the base in half crosswise. Place a springform pan rim around the bottom cake base. Spread raspberry cream on top. Place the second cake layer on top, press it down a little, spread the light cream on top and smooth it down. Put in a cool place for 4 hours.
3
Halve the mascarpone cream and stir the raspberry puree into one half. Cut the base in half crosswise. Place a springform pan rim around the bottom cake base. Spread raspberry cream on top. Place the second cake layer on top, press it down a little, spread the light cream on top and smooth it down. Put in a cool place for 4 hours. Whip 250 g cream until stiff. Remove the cake from the ring. Spread the edge with half of the cream. Sprinkle with 20 g brittle. Pour the rest of the cream into a piping bag with a perforated spout. Spray the cake with dots. Decorate with raspberries and balm leaves. Dust with icing sugar
4
Remove the cake from the ring. Spread the edge with half of the cream. Sprinkle with 20 g brittle. Pour the rest of the cream into a piping bag with a perforated spout. Spray the cake with dots. Decorate with raspberries and balm leaves. Dust with icing sugar
5
Waiting time approx. 5 hours