in Italy

Polenta – Mascarpone – Cake

updated

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Ingredients for 1 servings:

  • 500 g mascarpone
  • 500 g quark, low-fat
  • 200 g sugar
  • 4 eggs
  • 1 orange(s), untreated, zest
  • 200 g sour cream
  • 100 g corn semolina, fine (polenta)
  • 6 tbsp pine nuts
  • 3 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Separate the eggs. Beat the egg whites until stiff peaks form. Add 100g of sugar and continue beating until the sugar has dissolved. Beat the egg yolks with the remaining sugar until frothy. Stir in the mascarpone, quark, sour cream, and polenta, and finally fold in the orange zest. Spread the mixture onto a greased baking sheet and bake at 180°C (350°F) for 30 to 35 minutes. Then sprinkle the pine nuts and powdered sugar over the cake and briefly broil the sugar until it caramelizes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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