Mascarpone lemongrass cake with ginger biscuit

Ingredients for 1 servings:

• 6 eggs, medium, separated
• 180 g sugar, fine
• 180 g flour, 550
• 1 pack of pudding powder, lemon or vanilla
• 1 tsp cream of tartar baking powder
• 50 leaves of lemon balm, very finely chopped
• 5 g fresh ginger, finely grated
• 1 tbsp lime juice
• 4 sprigs lemongrass, 30 g cleaned
• 2 large limes = 80 ml juice
• 100 ml coconut milk
• 100 g sugar
• 4 kaffir lime leaves
• 25 g brown sugar
• 400 g yogurt, Greek 10%
• 150 g light mascarpone
• 5 sheets of gelatin
• 250 ml whipped cream
• 1 small can of pineapple, sliced
• 250 ml whipped cream
• 1 sachet of Gelatin Fix
• Salt

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 14 hours 25 minutes

Own creation with Caipi flavor

Mix flour, baking powder, and pudding powder. Beat egg whites with lime juice and 1 pinch of salt until stiff peaks form. Slowly add the sugar, a little at a time, and beat until stiff peaks form. Stir in the egg yolks one at a time, then carefully fold in the sifted flour mixture with a whisk. Spread the mixture evenly in a 28cm baking tin lined with baking paper. Bake at 175°C for approx. 25 minutes, cool in the tin for 30 minutes, turn out onto a wire rack and leave to cool. Then cut in half, but only use 2 pieces each, and freeze the third layer. Filling: Trim and wash the lemongrass, halve it, and pound it flat with a meat tenderizer, then squeeze out the juice. Mix the coconut milk, white and brown sugar, lemongrass, kaffir leaves, and lime juice in a saucepan. Bring to the boil, set aside, let stand for 1 hour, and then pour through a sieve. Makes 200 ml. Soak the gelatine for 5 minutes, then briefly mix the yogurt and mascarpone with a hand mixer on the lowest speed until smooth. Heat the lemongrass mixture and dissolve the squeezed-out gelatine in it. Whisk in 3 tablespoons of the mascarpone mixture. Then stir in the remaining mixture and chill for about 1 hour, until it begins to set. Whip the cream until stiff and fold in. Spread the pineapple on the sponge cake, spread half of the cream on top, place the second layer on top and press down firmly. Spread the remaining cream on top. Chill overnight. Decorate as desired with the stiffly whipped cream, lime slices, pineapple slices, and lemon balm. It also looks nice if you stir finely chopped lemon balm into the cream.