Apple Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, cold
• 125 g sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 500 g low-fat curd cheese
• 250 g mascarpone
• 1 vanilla sugar
• 50 g sugar
• 1 jar apple compote, chunky
• 2 cups of cream
• 2 packs of cream stiffener
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Dough: Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff peaks form. Beat the sugar and egg yolks until light yellow and fluffy. Pour the stiff peaks of the egg whites onto the egg yolk mixture. Mix the flour, cornstarch, and baking powder, sift them onto the egg foam, and carefully fold them in. Pour into a springform pan and bake at 175°C (350°F) for approx. 18-20 minutes. Cut the cooled base in half. Filling: Mix the low-fat quark and mascarpone with the vanilla sugar and sugar. Stir in the apple compote. Whip the cream with the cream stiffener until stiff peaks form and fold it into the quark mixture in portions. Place a ring or the rim of the springform pan around the first cake layer, spoon the quark and cream mixture onto it, and smooth it down. Place the second layer on top and chill overnight (the top layer can be cut with a cake slicer). Dust with powdered sugar before serving.