Ricotta and mascarpone cake

Ingredients

Directions

1. 1

   Grease the oven pan and sprinkle with semolina. Chop 100 g chocolate. Whisk 8 eggs, 275 g sugar and vanillin sugar with the whisk of the hand mixer for 8-10 minutes until thick and creamy. Mix quark, ricotta and mascarpone, stir in egg cream. Then stir in the pudding powder.

2. 2

   Fold chocolate into the mixture. Pour into the fat pan and smooth it down. Bake in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for 25-30 minutes. Mix the fat and 150 g sugar until creamy. Stir in 2 eggs one after the other. Mix flour, baking powder and cocoa, stir into the fat-egg cream. Pour into a piping bag with a large star-shaped spout (approx. 10 mm Ø). Spray the dough onto the cake in a grid pattern. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for approx. 15 minutes. Let it cool down.

3. 3

   Pour into a piping bag with a large star-shaped spout (approx. 10 mm Ø). Spray the dough onto the cake in a grid pattern. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for approx. 15 minutes. Let it cool down. Chop 50 g chocolate and melt over a warm water bath. Decorate the dough rack with it and let it dry. Cut into pieces and decorate with chocolate sticks