Mascarpone cream slices with fresh strawberries and sponge cake lattice

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• some vanilla – pulp, real bourbon
• 1 tsp oil
• 100 g flour
• 20 g starch flour
• 1 pinch of cream of tartar baking powder
• 300 g whipped cream
• 250 g mascarpone
• 100 g quark, 20% fat
• 3 tbsp sugar
• 2 tbsp eggnog
• 2 tbsp Amaretto
• 1 cup espresso or coffee, strong, cold
• 1 bowl of strawberries
• 1 tbsp cocoa powder, for dusting
• 1 tbsp powdered sugar, for dusting
• some chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

especially delicious…

Wash the strawberries, pat dry, and cut into small pieces (set aside 4 strawberries for decoration and halve them). Brew a cup of espresso or strong coffee and let it cool. Beat the eggs with sugar and vanilla seeds until very frothy (approx. 7 minutes). Finally, briefly stir in the oil. Mix the flour, cornstarch, and baking powder, then sift and lightly whisk into the egg white mixture. Spread the sponge cake onto a baking sheet lined with baking paper and bake in a preheated oven on the second rack from the bottom at 190°C for approx. 12 minutes. Let the sponge cake cool, then cut it into three equal pieces with a knife. Cut out one of the sponge cake bases using a diamond cutter and set the resulting sponge cake diamonds aside for the mascarpone cream (if you don’t have this option, you can leave the base whole). Whip the cream until stiff peaks and chill in the refrigerator. Mix the mascarpone, quark, sugar, egg liqueur, and Amaretto until smooth and the sugar has dissolved, then lightly fold in the cream. For the decoration, take 4 tablespoons of the cream and chill. Loosely mix the diced strawberries and the sponge cakes (which have been drizzled with espresso) into the cream. Place an adjustable rectangular frame the size of the cut-out sponge cakes around one layer (or make a frame out of aluminum foil) and pour in half of the mascarpone cream. Place the second layer on top and drizzle with espresso, spread the second half of the cream, and place the diamond-shaped sponge cake, or the last sponge cake, on top. Chill for at least an hour. Dust with cocoa and powdered sugar mixture and pipe tufts of the remaining cream mixture onto the cake, then decorate with the remaining strawberries and chocolate shavings. Chill for another 3 hours, carefully remove the frame and divide into 8 portions.