Chocolate and lingonberry turrets

1.

Line the springform pan (26 cm Ø) on the bottom with baking paper. Melt the butter over low heat. Separate eggs. Beat the egg white and 1 pinch of salt until stiff, while drizzling in 125 g of sugar. Beat the egg yolks in one by one.

2.

Sift the flour, cocoa and baking powder on topand fold in. Fold in the liquid butter.

3.

Spread the mixture into the mold and bake it in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 15–20 minutes to bake. Let the base cool down on a wire rack.

4.

Mix the cream cheese, mascarpone and vanilla sugar until smooth. Briefly stir in the powdered sugar and lingonberries. Refrigerate.

5.

Cut out 12 circles (approx. 5 cm Ø) from the sponge cake base (use leftovers for other purposes). Fill the lingonberry cream into a piping bag with a large nozzle and squirt about 2 cm thick onto 6 circles.

6.

Place the remaining biscuit circles on top and decorate with the remaining cream.