← All recipes

🍽️ Mascarpone Biscuit Cake

685 kcal · 30 min · 4 servings

Ingredients

• 50 g melted butter
• 4 eggs
• 1 pinch salt
• 225 g sugar
• 100 g flour
• 60 g cornstarch
• 700 g mascarpone
• 300 g quark
• 1 packet vanilla sugar
• 3 tbsp orange juice
• 40 ml amaretto
• 200 g whipping cream
• 1 tsp cinnamon
• 2 tbsp powdered sugar
• 150 g meringue (store-bought)

Instructions

1. 1. Whisk the eggs, a pinch of salt, and 150 grams of sugar in a bowl set over a pot of hot water until creamy.
2. 2. Remove the bowl from the hot water bath.
3. 3. Place the bowl on a cold water bath and continue stirring until the mixture has cooled down.
4. 4. Gently fold the flour and cornstarch into the egg mixture.
5. 5. Stir the melted butter into the batter at the end.
6. 6. Pour the batter into a springform pan lined with baking paper and smooth the surface.
7. 7. Preheat the oven to 175 degrees Celsius.
8. 8. Bake the base on the middle rack for 25 to 30 minutes.
9. 9. Perform the toothpick test to check if the cake is fully baked.
10. 10. Remove the finished base from the oven.
11. 11. Let the base cool down slightly.
12. 12. Carefully loosen the edge of the cake from the pan with a thin knife.
13. 13. Turn the base out onto a wire rack.
14. 14. Let the base cool down completely.
15. 15. Let the base rest for at least 2 hours.
16. 16. Whisk mascarpone, quark, the remaining sugar, vanilla sugar, and orange juice until creamy.
17. 17. Slice the cooled base horizontally through the middle.
18. 18. Drizzle both halves with Amaretto.
19. 19. Spread half of the mascarpone cream onto the bottom half.
20. 20. Place the top half on the bottom and smooth the cream.
21. 21. Whip cream with cinnamon and powdered sugar until stiff.
22. 22. Loosely coat the entire cake with the whipped cream.
23. 23. Crumble the meringue and sprinkle it over the cake.
24. 24. Refrigerate the cake until serving time.

Nutrition per serving

• kcal: 685
• Protein: 12 g · Fett/Fat: 48 g · Carbs: 49 g