Raspberry Mascarpone Cake

Separate the eggs. Whip egg whites with 3 tbsp. cold water and salt until stiff. Sift in 100 g sugar, add flavoring. Add the egg yolks one by one. Mix flour, cornstarch and baking powder, sift onto egg mixture. Gently mix with almond kernels.

Cover the bottom of the cake springform pan (26 cm) with parchment paper and spread the mixture smoothly. Bake in the preheated oven at 175 °C (convection oven 150 °C) for 25-30 minutes. Cool.

Cut the sponge cake base in half diagonally, drizzle the bases evenly with almond liqueur. Spread the bottom layer with raspberry jam and cover with raspberries, except for 12-16 pieces for decoration. Place a springform rim around the bottom.

Mix mascarpone with low-fat quark, 40 g Zuker, vanilla sugar and 2-3 tbsp whipped cream until smooth and spread on the raspberry base. Cover with the second layer and leave the mascarpone cake to cool for about 3 hours.

Whip the remaining whipped cream and sugar until stiff. Fill half of the cream into a piping bag with a star-shaped nozzle. Remove the cake from the springform pan.

Spread with remaining whipped cream and sprinkle with pistachios. Decorate with cream ribbons. Cut marzipan eggs in half. Bring cake to table decorated with remaining raspberries, eggs and bunnies.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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