Apple and mascarpone cake

For 12 pieces
  • 3 eggs (size M)
  • 175 g Sugar
  • 2 Packet Vanillin sugar
  • 75 g flour
  • 75 g Cornstarch
  • 1 TL baking powder
  • 375 g lean quark
  • 375 g Mascarpone
  • 1 glass (370 ml) chunky apple compote
  • 2 (à 200 g) Cup of whipped cream
  • 2 packet Cream stabilizer
  • 1 EL Icing sugar
  • Lemon balm
  • baking paper
60 minutes
light
1.
Separate the eggs, beat the egg white and 3 tablespoons of cold water with the whisk of the hand mixer until stiff. Gradually pour in 125 g sugar and 1 packet of vanillin sugar. Stir in egg yolks. Mix the flour, cornstarch and baking powder onto the egg foam and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 18-20 minutes. Take the cake base out of the oven and remove it from the springform pan with a knife. Approx. Let cool down for 10 minutes. Take the cake base out of the springform pan and cut once across. Wrap the lid in a damp tea towel and let cool down completely. In the meantime, stir together the quark, mascarpone, remaining vanilla sugar and remaining sugar. Stir in the apple compote. Whip the cream until stiff, pour in the cream setting. Pour the cream in portions under the mascarpone-apple mixture and put in a cool place. Wrap the cake topper out of the cloth, cut 6 times crosswise with a sharp knife (leave a circle of about 3 cm Ø in the middle, do not cut). Place the mascarpone and apple mixture on the base in a dome shape, place the incised cake topper on it and dust with powdered sugar. Serve decorated with lemon balm if you like
1 piece approx:
  • 420 kcal
  • 1760 kJ
  • 9 g protein
  • 26 g fat
  • 36 g carbohydrates

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