Uschi's Tiramisu Cake

Ingredients for 1 servings:

• 6 m.-sized eggs, separated
• 1 pinch of salt
• 180 g sugar, extra fine
• 1 tbsp vanilla sugar
• 100 g flour
• 80 g starch flour
• 1 packet of vanilla pudding powder
• 1 tsp baking powder
• 120 ml milk, for soaking
• 1 tbsp sugar
• 1 tbsp cocoa powder
• 1 cup of espresso or strong coffee, black, cold
• 1 shot of Amaretto
• 250 g mascarpone
• 250 g quark, 20% fat
• 60 g sugar, fine
• 1 packet of vanilla sugar or real Bourbon vanilla
• 1 shot of Amaretto
• 2 tbsp eggnog
• 100 g dark chocolate shavings
• 600 ml whipped cream
• 2 tbsp, levelled cream stiffener
• Cocoa powder, for dusting
• 50 g chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

For the sponge cake, separate the eggs and beat the egg whites with salt in a food processor until stiff peaks form. Gradually add the sugar and beat until the mixture is glossy and peaks form. Now beat in the egg yolks one at a time, continuing to beat. Mix together the flour, cornstarch, custard powder and baking powder, then sift and carefully and loosely fold into the egg foam mixture using a whisk. Bake the sponge cake in a 26 cm cake ring on a rack lined with non-stick baking paper in a preheated oven at 190°C for approx. 30 minutes using top and bottom heat. Allow to cool; it is best to bake it the day before!!! For the topping, bring the milk to the boil with the sugar and cocoa powder, then pour in the cold espresso and Amaretto and set aside. For the cream, mix the mascarpone, quark, sugar and vanilla sugar until creamy and the sugar has completely dissolved. Whip the cream with Sahnefest until stiff and fold into the quark mixture, stir in the Amaretto and advocaat, reserving a little for decoration, and then fold in the grated chocolate. Cut the sponge cake crosswise into three equal pieces and place a flexible cake ring around the bottom layer. Drizzle the first layer with a third of the mixture, spread just under half of the cream on top, place the second layer on top and repeat. Place the third layer on top of the last layer of cream and soak it as well, spread with some of the remaining cream, and refrigerate for at least 3 hours. Carefully loosen the cake ring, spread the cream around the edge of the cake, and sprinkle with grated chocolate. Dust the top of the cake thickly with cocoa powder. For the decoration, fill a piping bag with the remaining cream mixture (without the grated chocolate) and pipe 16 identical rosettes on top, decorating them with chocolate zebra rolls as desired.