Espresso – Mascarpone – Cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 100 g sugar
• 2 tbsp vanilla sugar
• 3 eggs
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 2 tsp coffee powder (espresso, instant)
• 3 tbsp cream
• 500 g quark (low-fat quark)
• 500 g mascarpone
• 3 tbsp Amaretto
• Chocolate shavings and mocha beans

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the fat, sugar and 1 tablespoon of vanilla sugar until frothy. Separate the eggs. Beat the egg whites until stiff peaks. Stir the egg yolks into the fat and sugar mixture. Mix the flour, cornstarch and baking powder. Mix the espresso powder and 1 teaspoon of hot water and then add the cream. Stir the espresso mixture alternately with the flour and starch mixture into the fat and egg yolk mixture. Loosely fold in the egg whites. Line the base of a springform pan (26 cm) with baking paper. Pour in the batter and smooth it out. Bake at 175 °C (150 °C fan oven) for approx. 20 minutes. Allow to cool briefly, then turn out of the pan. Beat the low-fat quark, mascarpone, remaining vanilla sugar and Amaretto until light and creamy. Spread the mascarpone cream in waves on the cake and decorate with chocolate shavings and mocha beans to serve.