Holiday Cake

First, line two 20 cm diameter springform pans with baking paper. Preheat the oven to 160 °C convection oven.

Melt the butter gently in a saucepan over low heat. It must not brown. Set aside and let cool slightly. Meanwhile, separate the eggs.

Whisk the egg whites with a pinch of salt and a third of the sugar until you can hold it overhead without it falling out. Chill.

Whip the yolks with the remaining sugar, vanilla sugar and zest over steam until very pale yellow and creamy.

Remove the bowl from the saucepan and sift the flour on top. Pour in the butter and the syrup. Stir in with a third of the beaten egg whites. Gently and quickly fold in the remaining beaten egg whites.

Pour the batter into the springform pans and bake for about 30 minutes. Test with chopsticks.

Let the bases cool in the molds for 5 minutes, turn them out and let them cool very well on a cooling rack.

Whip the cream with the vanilla sugar and the cream stiffener and refrigerate. Whip the mascarpone with the syrup and zircon juice until smooth. Not too long, because you can overbeat from mascarpone and it will not firm up afterwards in the refrigerator. Gently fold the whipped cream into the mascarpone cream.

Cut each cake layer in half and set a cake ring to the appropriate size. Add the first cake layer and spread with a quarter of the cream. Repeat the process twice and last but not least

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