John Myers
Ingredients for 1 servings:
- 2 m.-sized eggs
- 1 pinch of salt
- 65 g sugar
- 1 packet of vanilla sugar
- 75 g flour
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 300 ml coffee, strong
- 4 tbsp Amaretto
- 3 sheets of gelatin
- 1 pack of pudding powder, vanilla for cooking
- 300 ml milk
- 140 g sugar
- 350 g low-fat curd cheese
- 100 g cream
- 100 g ladyfingers (15 pieces)
- some cocoa powder, to dust over
- n. B. Chocolate shavings, white or chocolate decoration for decoration
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes
without mascarpone
For the cake base, preheat the oven to 180°C. Separate the eggs. Beat the egg whites with salt until stiff peaks form, then slowly add the sugar and continue beating. Then beat in each egg yolk one at a time. Mix the flour with the baking powder and cocoa powder and sift it over the egg mixture. Then fold in and spread into a springform pan. Bake on the middle shelf for about 12 minutes. Let it cool. Make some coffee and mix with 2 tablespoons of Amaretto and let it cool. Soak the gelatine leaves. For the pudding, mix the pudding powder with some of the milk and 70g of sugar and cook a pudding according to the instructions (but only use 300ml of milk). Then dissolve the gelatine in the hot pudding and let it cool slightly, stirring frequently to prevent a skin from forming. Mix the quark with the remaining sugar and 2 tablespoons of Amaretto and stir in the warm pudding. Whip the cream until stiff peaks and fold in. Prick the cake base with a fork. Soak the cake with half of the coffee and amaretto mixture. Spread half of the custard cream on the cake base, soak the sponge fingers in the remaining coffee mixture and place them on the custard cream. Spread the remaining custard cream on top and smooth it down. Sprinkle with cocoa powder and decorate. Refrigerate for 2-3 hours.
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