Mascarpone Cake

Ingredients

for the sponge cake:

3 eggs

150 g sugar

140 g flour

Vanilla sugar

For the frosting:

500 g mascarpone cheese

4 eggs

80 g powdered sugar

1.5 tbsp gelatin

For decoration:

Fruit

Jelly

Separate the egg whites from the yolks. Beat the egg whites with a mixer, gradually adding sugar and vanilla. When the egg whites are white and thick, gradually add the yolks, whisking. Then gradually add the sifted flour and whisk. Prepare the pan in advance: grease it with butter and sprinkle with flour. Pour the batter into the pan and place it in a preheated oven to bake the sponge cake. Cool the finished sponge cake for 2 hours.

 Pour 4 tablespoons of water over the gelatin and let it swell, then place it on the stove until completely dissolved (do not bring to a boil). Cool to room temperature. Beat the yolks with powdered sugar until pale. Add a couple of tablespoons of the yolk mixture to the gelatin and stir. Then add the yolk-gelatin mixture back to the yolks, stir, and add the mascarpone, beating well.

Whip the chilled egg whites with a pinch of salt until stiff peaks form. Add them to the main mixture in two batches and mix slowly.

Place the sponge cake in a springform pan and spread the cream on top, smooth it out, and refrigerate for 1 hour. Then decorate with fruit and jelly and refrigerate for another 4 hours.

Bon appétit!