Gingerbread and mascarpone cake

Ingredients for 1 servings:

• 4 eggs
• 1 tbsp water
• 175 g sugar
• 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 cream
• 2 packs of cream stiffener
• 3 tsp cinnamon
• Chocolate shavings
• some cookies (cinnamon stars)

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

Christmas cake

Separate the eggs. Beat the egg yolks and water until frothy, then add 125g of sugar and mix well. Beat the egg whites with salt until stiff and add to the egg yolk cream. Mix the flour and baking powder, sift it over the cake, and carefully fold everything in. Pour the mixture into a 26cm springform pan lined with baking paper and bake in the oven at 200°C for about 15 minutes. Let it cool and cut twice. I only cut it once. Knead the marzipan with the powdered sugar. Roll it out to the size of the springform pan and cover the bottom layer with it. Mix the mascarpone, yogurt, and lemon juice. Finely crumble the gingerbread and fold in. Beat the cream with the cream stiffener until stiff, then add the remaining sugar and 1 teaspoon of cinnamon and briefly continue beating until stiff. Add the cream to the cream. Spread 1/3 of the cream on the bottom layer. Place the second layer on top and spread with another third of the cream. Then put the last lid on top and cover the entire cake with the rest of the cream. Then chill for at least 1 hour. Decorate with cinnamon, chocolate shavings and cinnamon stars before serving.