Venetian cake

Ingredients for 1 servings:

• 3 eggs, separated
• 150 g sugar
• 150 g flour
• 3 tbsp water
• 1 tsp baking powder
• 2 cups of cream
• 2 packs of cream stiffener
• 200 g mascarpone
• 200 g cream cheese
• 1 cup of natural yogurt
• 2 packets of vanilla sugar
• 100 g sugar
• 18 ladyfingers
• n. B. Amaretto
• e.g. Espresso
• Cocoa powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

very easy, quick and delicious

For the sponge cake, beat the egg yolks, water, and sugar until fluffy. Then mix together the flour and baking powder and fold into the fluffy mixture. Beat the egg whites until stiff and fold in. Bake in a springform pan at 200°C for 10 minutes. Let cool. Place a cake ring around the sponge cake. Drizzle the base with Amaretto. Whip the cream with the cream stiffener. Slowly mix the remaining ingredients and fold in the stiffly whipped cream. Spread 1/3 of the cream on the base. Dip the sponge fingers in the espresso, layer them on top of the cream, and pour the remaining cream on top. Leave to set in the refrigerator overnight. Dust with cocoa powder before serving.