Strawberry-Mascarpone-Amarettini Cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 150 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 75 g flour
• 1 tsp, leveled baking powder
• 50 g amaretti biscuits
• 450 g strawberries
• 500 g mascarpone
• 1 large organic lemon(s)
• 250 g whipped cream
• 1 pack of cream stiffener
• 1 tbsp powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

fruity and light for summer

Preheat the oven to 200°C (top/bottom heat: 175°C). Separate the eggs and beat the egg whites until stiff peaks. Gradually add 75g of sugar, 1 sachet of vanilla sugar, and the salt. Now stir in the egg yolks. In another bowl, combine the flour and baking powder and sift them into the egg mixture. Briefly fold in with a mixer, then add 30g of crushed amaretti biscuits. Be careful not to fold in with the mixer, as the crumbs will otherwise completely dissolve! Line the bottom of a springform pan (approx. 26cm diameter) with baking paper and spread the mixture onto it. Bake for approx. 15 minutes, then let cool. Meanwhile, mix together the mascarpone, lemon juice, and 75g of sugar. Whip the cream until stiff peaks, gradually adding the cream stabilizer and 1 sachet of vanilla sugar. Cut 250g of strawberries into small cubes and add them to the mascarpone mixture along with the cream stabilizer. Spread this mixture over the base and chill for at least 1 hour. Wash, hull, and halve 200g of strawberries and arrange them on the cake along with 20g of crushed amaretti biscuits. Finally, dust with powdered sugar. If you like, you can also spread the cream all over the cake. This will give the cake an extra creamy touch.