Snow cake with mascarpone cream

Name: Snow cake with mascarpone cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 255 g Sugar; 1/2 Bottle of bitter almond aroma; 100 g Flour; 130 g Cornstarch; 2 TEASPOONS Baking Powder; 50 g ground almonds (without skin); 75 g Meringue; 1 glass (720 ml) pitted morello cherries; 1 package Vanillin sugar; 1 stick of cinnamon; 3 TABLESPOONS Amaretto (almond liqueur); 2 untreated lemons; 500 g Mascarpone; 150 g clotted cream; 250 g Whipped cream; 1 package Cream stabiliser; 1-2 TEASPOONS Icing sugar; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
255 g Sugar
1/2 Bottle of bitter almond aroma
100 g Flour
130 g Cornstarch
2 TEASPOONS Baking Powder
50 g ground almonds (without skin)
75 g Meringue
1 glass (720 ml) pitted morello cherries
1 package Vanillin sugar
1 stick of cinnamon
3 TABLESPOONS Amaretto (almond liqueur)
2 untreated lemons
500 g Mascarpone
150 g clotted cream
250 g Whipped cream
1 package Cream stabiliser
1-2 TEASPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff, add 125 g of sugar at the end. Add bitter almond flavour. One after the other, fold in the egg yolks. Mix flour, 100 g starch and baking powder, sieve onto the egg foam.
2
Add the almonds and carefully fold everything 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: 175 °C/ gas: level 2) for 30-35 minutes.
3
Let the sponge cake cool down on a cake rack. Crumble meringue. Drain the cherries, collect the juice. Stir the rest of the cornflour and 7-8 tablespoons of cherry juice until smooth. Boil up the rest of the juice, 30 g sugar, vanillin sugar and cinnamon stick.
4
Remove the cinnamon, stir the cornstarch into the juice and bring to the boil briefly. Add the cherries and let it cool down a little. In the meantime, cut the sponge twice and sprinkle the cake with liqueur. Place a cake ring around the lower cake base.
5
Spread cherry compote over it. Cover with the 2nd base and refrigerate for about 1 hour. For the cream, wash the lemons thoroughly and finely grate the peel. Squeeze the lemons. Mix mascarpone, sour cream, rest sugar, lemon juice and zest.
6
Whip the cream until stiff, allowing the cream firmer to trickle in. Mix cream and cream and pour a good 1/3 onto the second sponge cake base. Smooth and cover with the last cake base. Remove the cake from the edge with a knife and remove the cake ring.
7
Spread the rest of the cake all around with the remaining cream, sprinkle with meringue and press down lightly. Put the cake in a cool place for about 2 hours (no longer than 1/2 day, otherwise the meringue crumbs will dissolve) and serve dusted with icing sugar.