Raspberry – Mascarpone – Pull-apart Cake

Ingredients for 1 servings:

• 125 g butter
• 150 g sugar
• 1 egg(s)
• 1 tbsp Nutella
• 2 tbsp cocoa powder
• 350 g flour
• ½ pack of baking powder
• 3 tbsp jam (raspberry jam)
• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 5 eggs, separated
• 500 g mascarpone
• 1 pack of pudding powder, vanilla
• 1 pack of frozen raspberries (300 g each)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

….the sweet temptation…..

Cream the butter, sugar, vanilla sugar, and egg until fluffy. Add the chocolate powder, Nutella, and lemon juice one at a time, whisking vigorously. Sift the flour mixed with the baking powder over the dough and form a firm, kneaded cake. Press 2/3 of the dough into a well-greased springform pan and form a small raised edge. Pre-bake the cake base at 180°C for about 10 minutes. Then heat the jam and spread it on the cake base. For the topping, cream the butter with sugar and vanilla sugar until fluffy, then stir in the egg yolks one at a time. Carefully stir in the mascarpone and custard powder. Then fold in the raspberries and stiffly beaten egg whites. Pour the mixture onto the cake base and drop the remaining batter over it. Bake at 180°C for about 60-70 minutes. This cake was created as part of the “Zupfkuchen experiment” by the Zupfkuchen team.