Spekulatius mascarpone cake
easy
90 mins
90 mins
Ingredients
- 500 g frozen raspberries
- 3 eggs , 1 pinch of salt (Gr. M)
- 75 g + 2 tablespoons + 100 g sugar
- 3 packages Vanillin sugar
- 75 g flour, 25 g cornstarch
- 1 coated Tsp Baking Powder
- 6 sheets white gelatine
- 1 TABLESPOON Lemon juice
- 150 g white couverture
- 100 g Speculoos
- 500 g Mascarpone and low-fat curd
- 1/2 TEASPOON + some cinnamon
- 300 g Whipped cream
- Icing sugar, baking paper
Directions
- 1
Defrost the raspberries. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, salt and 3 tbsp. cold water until stiff. Add 75 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down
- 2
Soak the gelatine in cold water. Puree the raspberries, 2 tablespoons of sugar and lemon juice. Squeeze the gelatine, dissolve over a mild heat. Stir in 3 tbsp. puree, then stir into the rest of the puree. Chill for about 10 minutes until it starts to gel. Halve the sponge cake. Close the cake ring around the 1st base. Spread the puree on top. Chill for about 2 hours.
- 3
Chop the chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). As soon as it begins to set, use a spatula to plane it off in shavings
- 4
Finely break the speculoos. Mix mascarpone, quark, 1/2 tsp. cinnamon, 100 g sugar, 1 vanillin sugar. Fold in speculoos. Spread on the puree. Place the 2nd base on top. Cool for about 2 hours.
- 5
Whip the cream until stiff, pouring in 1 vanilla sugar. Spread the cake with it, decorate with shavings and dust with icing sugar and cinnamon
Nutrition Facts
410 kcal
34 g
25 g
10 g
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