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Lemon Mascarpone Cake

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Ingredients for 1 servings:

  • 120 g spelt
  • 60 g sugar cane granules
  • 60 g butter
  • 250 g low-fat curd cheese
  • 250 g mascarpone
  • 2 lemons
  • 100 g honey
  • 2 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wholemeal cake or wholegrain cake

Finely grind the spelt. Place the flour in a bowl. Cut the butter into small pieces and add it to the flour along with the sugar cane granules. Knead into a smooth dough. Line a springform pan with baking paper and press the dough into it. Let it rest at room temperature for half an hour. Bake in a preheated oven at 200°C for 10-12 minutes. Separate the eggs. Squeeze the lemons. Mix together the mascarpone, low-fat quark, lemon juice, honey, and egg yolks. Beat the egg whites until stiff and fold in. Place a ring around the base. Spread the cream inside. Chill for at least an hour, then remove the ring.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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