Speculative cake with mascarpone and cinnamon cream

Name: Speculative cake with mascarpone and cinnamon cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 125 g Butter; 100 g Speculoos; 100 g Brown cake; 2 sheets white gelatine; 250 g Mascarpone; 250 g Low-fat curd; 75 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Lemon juice; 1 TEASPOON Cinnamon; 200 g Whipped cream; 75 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 7-10 Tbsp red food colouring; 7-10 Tbsp Cinnamon and sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

125 g Butter
100 g Speculoos
100 g Brown cake
2 sheets white gelatine
250 g Mascarpone
250 g Low-fat curd
75 g Sugar
1 package Vanillin sugar
1 TABLESPOON Lemon juice
1 TEASPOON Cinnamon
200 g Whipped cream
75 g Marzipan raw mass
2 TABLESPOONS Icing sugar
7-10 Tbsp red food colouring
7-10 Tbsp Cinnamon and sugar

Directions

1
Melt the butter. Finely crumble the speculoos and brown cake and knead with the butter. Put the crumbs into a springform pan (24 cm Ø) and press them evenly onto the base. Put them in a cold place. Soak gelatine in cold water.
2
Mix mascarpone, quark, sugar, vanillin sugar, lemon juice and cinnamon. Squeeze the gelatine, dissolve over low heat. Stir 3 tablespoons of mascarpone cream into the gelatine. Then stir the gelatine into the rest of the mascarpone cream. Whip cream until stiff and stir into the cream. Spread the cream on the cake base and smooth it down. Press in dents with a tablespoon. Refrigerate for another 2-3 hours. Knead marzipan with icing sugar. Colour 1/3 of the marzipan with food colouring.
3
Press in dents with a tablespoon. Refrigerate for another 2-3 hours. Knead marzipan with icing sugar. Colour 1/3 of the marzipan with food colouring. Roll out marzipan and cut out white and red stars. Sprinkle with cinnamon and sugar. Put the stars on the cake and sprinkle with some cinnamon and sugar