Tiramisu cake from the tray

Ingredients for 1 servings:

• 250 g butter
• 1 packet of vanilla sugar
• 200 g sugar
• 6 eggs
• 250 g flour
• 100 g almonds, ground, without skin
• 1 packet of baking powder
• 100 g whipped cream
• Grease for the tray
• 200 g whipped cream
• 750 g mascarpone
• 750 g low-fat curd cheese
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 3 tbsp espresso, cold, for soaking
• 2 tbsp Amaretto, for soaking
• 250 g amaretti biscuits
• 3 tbsp cocoa powder, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

for 20 pieces

For the sponge cake, cream together the butter, vanilla sugar, and sugar until creamy. Beat in the eggs one at a time. Mix the flour, almonds, and baking powder and briefly stir in the whipped cream. Spread the batter onto a greased baking sheet and bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. Allow to cool. In the meantime, whip the cream with the cream stiffener until stiff. Mix the mascarpone with the vanilla sugar, sugar, and quark, then fold in the stiffly whipped cream. Mix the espresso with the amaretto and brush it over the cooled cake. Spread about a third of the mascarpone cream evenly over the cake and top with the amaretti biscuits, pressing them in slightly and then covering everything with the remaining cream. Chill the cake for about 2 hours, then dust with cocoa. For a particularly beautiful look, decorate the individual pieces with dots of cream and mocha beans.