After Eight Mascarpone Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 50 g flour, sifted
• 50 g cornstarch, sieved
• 1 tbsp baking powder
• 1 tbsp cocoa powder
• 200 g whipped cream
• 200 g chocolate (chocolate mint bars)
• 1 pack of cream stiffener
• 150 g mascarpone
• 200 g whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 30 g dark chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes

airy, not too sweet and so delicious

Whisk the eggs and hot water for 1 minute until frothy, then gradually add the sugar while continuing to whisk until creamy. Fold in the sifted flour, cornstarch, and baking powder. Bake in a springform pan lined with baking paper at approximately 175°C for about 20 minutes. (You may want to tap the springform pan lightly on the countertop (or on a cloth) before baking to allow any large air bubbles to escape. Let it cool, turn it out, remove the baking paper, and place the base upside down back in the springform pan. In the meantime, heat the cream and dissolve the After Eight bars in it, stirring with a whisk. Place the mixture in the refrigerator for 6 to 12 hours, then whip it with cream stiffener until stiff. Carefully fold in the mascarpone and spread the cream on the sponge base with a palette knife or a knife. Chill thoroughly for another 6 to 12 hours. This will make the cake easier to slice. If you’re in a hurry, place it in the freezer for 1-3 hours. Whip the cream for the decoration with cream stiffener and vanilla sugar and spread it on the cake with a palette knife or knife. Decorate with chocolate shavings or other decorations as desired. Variation: Bake double the amount of sponge cake. Cut in half lengthwise, proceed as above, and cover the cream with the second sponge cake layer. Use a little more cream for decoration.