Mascarpone cake

Ingredients for 1 servings:

• 4 eggs
• 7 tbsp oil
• 6 tbsp sugar
• 7 tbsp flour
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 3 tbsp coffee, powder or fresh
• 7 tbsp Amaretto
• 1 cup of cream
• 250 g quark (low-fat quark)
• 100 g powdered sugar
• 500 g mascarpone
• Cocoa powder

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 45 minutes

Beat together the eggs, oil, sugar, and vanilla sugar with a mixer (or food processor). Stir in the flour mixed with the baking powder. Pour into a greased and floured (or lined with baking paper) springform pan and bake at 175 degrees Celsius for about 10-14 minutes, depending on your oven (just pierce the middle). Then let cool on a wire rack. Mix 100 ml of hot water with the coffee and let cool. Mix in half of the measured Amaretto. Drizzle the base with the coffee mixture (you probably won’t need all of it; the cake should only be lightly soaked). Whip the cream until stiff. Mix the quark, powdered sugar, mascarpone, and remaining Amaretto well. Fold in the cream. Spread the cream in a dome shape over the base, also coating the edges of the cake. Cover and chill for at least 6 hours or overnight. Dust with cocoa before serving. Tip: You can use the basic dough as a base for all kinds of cakes, especially for fruit cakes etc. (you might want to use only 6 tablespoons each, then it won’t be so high).