Snowflake cake

Ingredients for 4 servings:

• 400 g marzipan paste
• 7 eggs
• 50 g almond flakes
• 3 sheets of gelatin
• 250 g mascarpone
• 500 g low-fat curd cheese
• 70 g sugar
• 1 lemon(s), untreated, zest
• 1 packet of vanilla sugar
• 400 g whipped cream
• 75 g meringue(s)
• Fat for the mold
• Flour for the mold
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

very creamy and delicious

Coarsely grate the marzipan. Beat with 2 eggs until smooth. Stir in 5 eggs one at a time. Beat the mixture with the whisk of a hand mixer for about 25 minutes until creamy. Grease and flour a springform pan. Pour in the mixture and bake in a preheated oven at 150°C for about 45 minutes. Allow to cool. Place the flaked almonds on a baking tray and toast in the oven for about 7 minutes. Soften the gelatine. Mix together the mascarpone, quark, sugar, lemon zest, and vanilla sugar. Whip 200g of the cream until stiff. Squeeze out the gelatine, dissolve it, and mix it with 3 tablespoons of the quark cream. Then stir into the remaining cream. Fold in the cream. Chill the cream for about 20 minutes. Spread the mascarpone cream in a dome shape over the base using a palette knife. Then chill the cake for about 3 hours. Whip 200g of the cream until stiff. Spread it all over the cake. Roughly chop the meringue. Sprinkle it over the cake. Sprinkle with flaked almonds and sugar stars, and dust with powdered sugar. Chill the snowflake cake.