Cinnamon Mascarpone Cake

Ingredients for 1 servings:

• 250 g speculatius biscuits
• 120 g butter, soft
• 400 g mascarpone
• 200 g quark
• 1 tbsp cinnamon
• 4 tbsp honey, liquid
• 12 sheets of gelatin
• 150 g sugar
• 400 ml cream
• 1 tbsp cinnamon for garnish

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Cake for the Christmas season

For a 24cm springform pan. Finely crumble the speculatius biscuits and mix with the butter. Place a springform pan on a cake plate, pour the mixture into the pan and press it down firmly. Refrigerate for 2 hours to allow the base to set. Soften the gelatine according to the instructions. Whip the cream until stiff. Mix the mascarpone with the quark and sugar until smooth. Stir in the honey and cinnamon. Now stir in the softened gelatine and finally fold in the stiffly whipped cream. Spread the cream on the base and refrigerate the cake for 2 hours. Carefully place the star stencils on the cake and dust with cinnamon. Carefully remove the stencils.