Raspberry-Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 200 g sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 100 g hazelnut brittle
• 300 g raspberries, frozen
• 3 sheets of white gelatin
• 450 g whipped cream
• 500 g mascarpone
• 750 g low-fat curd cheese
• 1 pack of sauce powder, vanilla
• Powdered sugar, for decoration
• Lemon balm, for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

freezes well, for 16 pieces

Line a springform pan (26 cm diameter) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding the salt and 100 g of sugar. Beat in the egg yolks one at a time. Sift the flour, starch, and baking powder together and fold in 80 g of the brittle. Spread into the pan. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for approx. 25 minutes. Allow to cool. Defrost the berries. Soften the gelatine. Whip 200 g of cream until stiff, then mix together the mascarpone, quark, sauce powder, and 100 g of sugar. Immediately fold in the whipped cream. Purée the berries, reserving a few for decoration, and pass through a sieve. Squeeze out the gelatine and dissolve over low heat. Stir in the raspberry puree a spoonful at a time. Halve the mascarpone cream. Fold the raspberry puree into one half. Halve the base horizontally. Place a cake ring around the bottom layer. Spread raspberry cream on top. Place the second layer on top and spread the light cream on top. Chill for about 4 hours. Whip 250g of the cream until stiff. Cover the edge of the cake with half of the cream and sprinkle with the remaining praline. Decorate the cake with the remaining cream and raspberries, etc.