Cinnamon and mascarpone cake

For 16 pieces
  • 50 g chopped almonds
  • 3 eggs (size M)
  • 130 g Sugar
  • 3 packet vanillin sugar
  • 1 pinch salt
  • 100 g flour
  • 1 heaped teaspoon of baking powder
  • 100 g ground almonds
  • 6 sheet white gelatine
  • 500 g Whipped cream
  • 250 g Mascarpone
  • 500 g Cream quark (40% fat i. Tr.)
  • 75 g liquid honey
  • 2–3 TL ground cinnamon
  • baking paper r
  • 1 Sheets of thick paper or cardboard
  • Tesafilm
105 minutes
Roast the chopped almonds in a pan without fat, remove and let cool. Separate eggs. Beat the egg white and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 100 g sugar, 1 packet of vanilla sugar and salt at the end. Add the egg yolks one after the other and mix in. Mix the flour and baking powder, sieve on the egg foam mass and carefully stir in together with the ground and chopped almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Let the sponge cake cool in the mold
Soak gelatine in cold water. Remove the biscuit from the mold, peel off the baking paper and cut the base once horizontally. Place a cake ring around the bottom. Whip 250 g cream until stiff and chill. Mix the mascarpone, quark, honey, 30 g sugar, 1 packet of vanilla sugar and 1 lightly heaped teaspoon cinnamon until creamy. Squeeze out the gelatine, dissolve it and mix with 1–2 tablespoons of the cream. Stir gelatine cream into the rest of the mascarpone cream and fold in the cream. Place the cinnamon and mascarpone cream on the lower sponge cake base and cover with the second base. Cover the cake and put it in the fridge overnight
Beat 250 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the cream all around. The surface of the cake should be smoothed out, the side edge should be painted so that it gets structures. Chill the cake
Cut out stars of different sizes from thick paper or cardboard as templates. Tear off small pieces of scotch tape, glue them together to form a ring and stick them to the center of the stars
Just before serving, dust the edge of the cake with cinnamon. Then spread the stars on the cake and dust the surface with cinnamon. Lift the stars from the cake with the help of the scotch tape
Waiting time approx. 14 hours
1 piece approx.:
  • 360 kcal
  • 1510 kJ
  • 9 g protein
  • 26 g fat
  • 21 g carbohydrates


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