Mascarpone heart cake

Ingredients for 1 servings:

• 6 eggs
• 220 g sugar
• 2 packets of vanilla sugar
• 80 g flour
• 60 g cornstarch
• 60 g cocoa powder
• 2 tsp instant coffee powder
• 1 vanilla pod(s)
• 350 ml milk
• 1 pack of pudding powder, vanilla
• 250 g mascarpone
• 2 tbsp orange liqueur
• 4 tbsp orange marmalade
• 50 g almond(s), flakes, roasted
• 2 tbsp powdered sugar
• Fat, for the shape

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Valentine’s Day treat

Preheat oven to 175°C (155°C fan-assisted oven). Grease the bottom of a heart-shaped cake tin. Separate the eggs, beat the egg yolks, 90g sugar, and 1 sachet of vanilla sugar until frothy. Beat the egg whites until stiff peaks form, gradually adding 90g of sugar and folding into the egg mixture. Mix the flour, cornstarch, 40g cocoa powder, and 40g coffee powder, and fold into the egg mixture. Pour the batter into the tin, smooth it out, and bake for about 35 minutes. Remove the sponge from the oven, let it cool slightly, loosen from the edges, turn out onto a wire rack, and let it rest for about 2 hours. Split the vanilla pod, scrape out the seeds, and bring to a boil with 300ml of milk. Mix the remaining milk, custard powder, remaining sugar, and vanilla sugar until smooth, then stir into the milk. Bring to a boil briefly, stir in the mascarpone and liqueur, and let cool. Cut the sponge in half horizontally. Warm the jam, spread 2 tablespoons on the bottom layer. Place the second layer on top, spread the cream on top, cover with the third layer, and chill for about 2 hours. Spread the remaining jam over the edges of the cake and sprinkle with almonds. Dust the surface with powdered sugar. Sprinkle the remaining cocoa powder over the cake using a heart-shaped stencil.