Caramel mascarpone cake with meringue

Ingredients for 1 servings:

• 3 eggs
• 4 extra egg yolks
• 200 g sugar
• 175 g wheat flour
• 175 g potato flour
• 2 tsp baking powder
• 500 g mascarpone
• 400 ml whipped cream
• 100 g sugar
• 8 tbsp instant coffee, dissolved and cooled
• 1 can of caramel, approx. 250 g
• 4 egg whites
• 175 g sugar
• 1 tbsp potato flour
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 45 minutes

Prepare a sponge cake mixture from ingredients 1-6. Beat the 4 whole eggs and the 4 additional egg yolks with the sugar until creamy, then carefully mix in the flour and baking powder and bake for about 30 minutes at 180°C. Allow to cool and then cut in half horizontally. This is best done the day before! Alternatively, you can also use a store-bought Viennese base. Prepare the meringue topping: Beat the egg whites with the sugar and vanilla sugar until fluffy, then fold in the potato flour. Bake in a 26cm springform pan lined with baking paper for 60-75 minutes at 130°C. For the mixture, first prepare instant coffee (or any other coffee) and let it cool. Whip the cream with the sugar until stiff peaks, gradually adding the mascarpone. Add the cooled coffee a spoonful at a time until creamy (it shouldn’t be too runny!). Then assemble the cake: Spread about 5 teaspoons of caramel on one layer, then spread 1/3 of the mixture on top. Repeat with the second and third layers, first spreading the caramel and then the mixture. Spread the remaining cream on the sides of the cake and finally add the meringue topping. It’s best to chill slightly before serving.