Baileys Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 2 tbsp vanilla sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 4 sheets of white gelatin
• 250 g low-fat curd cheese
• 250 g mascarpone
• 8 tbsp Baileys Irish Cream
• 550 g whipped cream
• 50 g dark chocolate rolls
• Chocolate crunchy flakes (e.g. chocolate crossies)
• Cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Line the bottom of a springform pan with baking paper. Separate the eggs. Beat the egg whites and 1 tablespoon of cold water until stiff, then add 75g of sugar and 1 tablespoon of vanilla sugar. Beat the egg yolks in one at a time. Sift the flour, starch, and baking powder together and fold in. Spread into the pan. Bake in a hot oven (top/bottom heat: 175°C, fan oven: 150°C) for approx. 25 minutes. Allow to cool. Soak the gelatine in cold water. Briefly mix the quark, mascarpone, liqueur, 50g of sugar, and 1 tablespoon of vanilla sugar. Squeeze out the gelatine and dissolve over a low heat. Stir in 2 tablespoons of the quark cream, then stir into the rest of the cream. Chill for approx. 15 minutes, until it begins to set. Whip 250g of cream until stiff, then fold into the cream. Cut the cake base horizontally once. Close the rim of the springform pan around the bottom layer. Spread the quark cream on top. 2. Place the base on top. Chill for about 2 hours. Whip 300g of cream until stiff. Spread it over the cake in waves. Sprinkle the edges of the cake with chocolate curls. Decorate the cake with crispy chips and cocoa powder.