Apple Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs
• 175 g sugar
• 2 packets of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 375 g quark (low-fat quark)
• 375 g mascarpone
• 1 jar apple compote, chopped, 370 g
• 2 cups whipped cream
• 2 packs of cream stiffener
• 1 pack of gelatin (leaf gelatin)
• Powdered sugar for dusting
• 3 tbsp water, cold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a dome dream

Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Gradually add 125g of sugar and 1 sachet of vanilla sugar. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, sift them onto the egg foam, and carefully fold them in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 200°C for approx. 18-20 minutes. Remove the cake base from the oven and let it cool for approx. 10 minutes. Cut it in half crosswise. Wrap the lid in a damp cloth and let it cool. For the filling, mix together the quark, mascarpone, remaining vanilla sugar, and remaining sugar. Stir in the apple compote. Whip the cream with cream stiffener until stiff and add it in portions to the apple and mascarpone mixture. Dissolve the gelatine according to the instructions, squeeze out the excess water, and add it to the mixture. Now remove the cake lid from the cloth. Cut it crosswise 6 times, leaving a border of approx. 3cm. Spread the quark cream in a dome shape on the base, place the cut-out cake lid on top and dust with icing sugar.