Cinnamon Mascarpone Cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp Amaretto , for the dough
• 100 ml Amaretto, for drizzling
• 120 g sugar
• 1 pinch of salt
• 2 lemons
• 1 packet of baking powder
• 100 g ground almonds
• 5 sheets of gelatin
• 250 g mascarpone
• 250 g low-fat curd cheese
• 150 g low-fat yogurt
• 50 g sugar
• 2 tsp, heaped cinnamon powder
• 400 g cream
• 80 g chocolate shavings
• possibly marzipan

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 20 minutes

the crowning glory of the coffee table

Whisk together eggs, 4 tablespoons of Amaretto, 120g sugar, salt, and grated lemon zest until frothy. Fold in the flour, almonds, and baking powder. Pour the batter into a greased cake pan and bake at 175°C for about 25 minutes. Allow the cake to cool and then cut it in half horizontally. Drizzle 100ml of Amaretto over the base and top. Soften and dissolve the gelatine according to the package instructions for a cold cream. Mix together the mascarpone, quark, yogurt, 50g sugar, grated lemon zest, and cinnamon. Fold in the gelatine. Whip the cream until stiff and fold in. Chill for 10 minutes. Spread one-third of the mixture over the base, place the top on top, and spread evenly with the remaining cream. You can draw lines around the edge with a spatula. Sprinkle with chocolate shavings and decorate with marzipan, if desired. Chill for 2 hours. Tip: To make the cake more aromatic and moist, prepare it the day before serving.