Christmas gingerbread cake

Ingredients for 1 servings:

• 150 g flour
• 125 g sugar
• 4 eggs, separated
• 1 tbsp water, lukewarm
• ½ tsp baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 250 g mascarpone
• 100 g low-fat yogurt
• 100 g marzipan paste
• 100 g gingerbread, crumbled
• 60 g sugar
• 400 ml cream
• 2 packs of cream stiffener
• 2 tbsp powdered sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• Fat for the mold
• cinnamon for garnishing
• possibly biscuit(s) (cinnamon stars) for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the batter, beat the egg yolks with a tablespoon of lukewarm water until frothy. Add the sugar. In another bowl, beat the egg whites with a pinch of salt until stiff, then pour into the egg yolk mixture. Mix the flour and baking powder and add to the mixture. Carefully fold everything in. Pour the batter into a springform pan (26 cm diameter, greased base, lined with baking paper). Bake in a preheated oven at 200°C for about 15 minutes. Turn the base out onto a wire rack and carefully peel off the baking paper. Allow to cool, then cut the base in half horizontally. Knead the marzipan mixture with the powdered sugar and roll out into a round disc (26 cm diameter). Place this disc on the bottom half of the cake base. Mix the mascarpone with the yogurt and lemon juice until smooth. Fold the gingerbread crumbs into the mixture. Beat the cream with the cream stabilizer, cinnamon and sugar until stiff, and fold into the cream. Spread two-thirds of it over the marzipan. Place the other cake layer on top. Spread the remaining cream over the edges and surface and refrigerate for at least one hour. Tip: You can also garnish the cake with cinnamon and cinnamon stars.