Cinnamon Mascarpone Cake

Ingredients for 1 servings:

• 200 g speculatius (spiced speculatius)
• 100 g butter, soft
• 6 sheets of white gelatin
• 500 g mascarpone
• 500 g quark (low-fat quark)
• 200 g sugar
• 1 tbsp cinnamon
• 4 tbsp honey, liquid
• 250 g cream
• Cinnamon for decoration
• e.g. water, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Place the spiced speculatius biscuits in a freezer bag and finely crumble with a rolling pin. Knead the crumbs and butter well with a dough hook. Place a cake ring on a cake plate. Pour in the pastry mixture and press it down firmly with your hands to form the base. Chill for approx. 30 minutes. For the cream, soak the gelatine in enough cold water as needed. Mix the mascarpone, quark, and sugar until the sugar has completely dissolved. Finally, add the cinnamon and honey and stir both in. Squeeze out the soaked gelatine and dissolve it in a small saucepan over low heat or in a hot water bath. First mix the gelatine with a little of the quark mixture, then stir it all into the remaining quark mixture. Whip the cream until stiff and fold it evenly into the quark mixture. Pour the quark cream onto the speculatius biscuit base and smooth it down. Chill the cake in the refrigerator overnight. Loosen the cake from the edges with a knife and remove the cake ring. Place a star stencil (made of cardboard or cookie cutters) on top and dust with cinnamon.