Name: Mascarpone Cake
Total time: 45 min

Cover springform pan base with baking parchment. Preheat oven to 170 °C top and bottom heat.

For the poppy seed sponge, beat egg whites and 20 g sugar until stiff.

Beat egg yolks, remaining 40 g sugar, vanilla sugar and lemon zest until light and creamy and sugar no longer crunches.

Mix well the starch, baking powder and poppy seeds and stir into the egg yolk mixture (hand mixer). Then stir in 1/3 of the egg whites. Now continue with the dough scraper and mix in another 1/3 of the snow. Fold in the last 1/3 of snow mixture more carefully. Pour the mixture into the springform pan.

Bake in the preheated oven for 30 – 40 minutes, until no more dough sticks to the stick when tested.

Allow the cake base to cool. Then cut it in two. Place the bottom cake layer on a plate and place the cleaned springform pan rim around it.

For the drizzle, dissolve the sugar in the coffee and then drizzle over the bottom and middle cake layers (see Fig. 3).

Spread the cranberries over the coffee-drizzled cake layers (see picture 4).

For the filling, whip the whipped cream and sugar until stiff. Add mascarpone and cinnamon on top and beat until smooth.

Spread a good 1/4 of the mascarpone mixture on the base. Place the next cake layer on top and spread it as well. Put the lid on and spread the cream generously all around the cake (see picture 5).

Put the cocoa powder in a small sieve and sprinkle it on the edge of the cake held or placed at an angle (see picture 6).

Spread the chocolate

Mascarpone Cake

Ingredients:

For the poppy seed sponge cake:

For the trough:

For the filling:

Instructions:

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