Gingerbread and mascarpone cake

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar
• 1 tbsp water, warm
• 1 pinch of salt
• 150 g flour
• ½ tsp baking powder
• 100 g marzipan paste
• 2 tbsp powdered sugar
• 250 g mascarpone
• 100 g low-fat yogurt
• 1 tbsp lemon juice
• 100 g gingerbread
• 400 ml whipped cream
• 2 packs of cream stiffener
• 2 tsp cinnamon powder
• 12 cookies (cinnamon stars)
• 3 tbsp chocolate sprinkles

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Preheat oven to 200°C. Separate eggs. Whisk egg yolks, 125g sugar, and 1 tbsp warm water until creamy. Beat egg whites with salt until stiff and add to the egg yolk mixture. Mix flour and baking powder, sift over, and fold in. Pour the mixture into a 26cm springform pan lined with baking paper or greased with baking paper, smooth it out, and bake for 15-20 minutes. Allow the finished sponge cake to cool, then cut it in half horizontally. Knead the marzipan with powdered sugar and roll it out into a circle the size of a cake base. Cover the bottom layer with it. Mix mascarpone, yogurt, and lemon juice until creamy. Finely crumble the gingerbread and fold in. Whip the cream with cream stabilizer, 50g sugar, and 1 tsp cinnamon until stiff, then fold into the mascarpone cream. Spread 2/3 of the cream on the bottom cake layer, place the second layer on top, and cover the cake with the remaining cream. Refrigerate the cake for about 1 hour. Then dust with 1 teaspoon of cinnamon and decorate with chocolate sprinkles and cinnamon stars.