Cinnamon mascarpone cake

For 16 pieces
  • 3 eggs (size M)
  • Salt
  • 100 g + 30 g sugar
  • 3 packet vanillin sugar
  • 100 g flour
  • 1 heaped teaspoon of baking powder
  • 100 g ground almonds
  • 50 g chopped almonds
  • 6 sheet white gelatine
  • 250 g + 250 g whipped cream
  • 250 g Mascarpone
  • 500 g Cream quark (40% fat)
  • 75 g liquid honey
  • 2–3 TL ground cinnamon
  • baking paper
  • cardboard
75 minutes
light
1.
Springform pan (26 cm Ø ) on the base with parchment paper. Separate eggs. Beat the egg white, 3 tbsp water and a pinch of salt until stiff, sprinkling in 100 g sugar and 1 vanilla sugar. Beat in the egg yolks one by one.
2.
Sieve the flour and baking powder on top and fold in with the ground and chopped almonds. Brush into the mold. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes.
3.
Cool down.
4.
Cut the biscuit 1 x horizontally. Close a cake ring around the bottom of the cake.
5.
Soak the gelatine in cold water. Whip 250 g cream until stiff. Briefly stir together the mascarpone, quark, honey, 30 g sugar, 1 vanilla sugar and 1 teaspoon cinnamon. Squeeze out the gelatine, dissolve over low heat.
6.
Stir in 3 tablespoons of mascarpone cream, then stir into the rest of the cream. Fold in the cream. Spread on the bottom of the cake. 2. Lay the floor on top. Chill overnight.
7.
Whip 250 g cream and 1 vanilla sugar until stiff. Spread it on the cake. Cut out stars from cardboard as templates. Place on top of the cake just before serving. Dust the edge and surface of the cake with 1–2 teaspoons of cinnamon.
8.
Remove templates.
1 piece approx:
  • 360 kcal
  • 9 g protein
  • 26 g fat
  • 21 g carbohydrates

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