Cinnamon and mascarpone sandwich sponge cake recipe

Cinnamon and Mascarpone Sandwich Sponge Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Cinnamon and Mascarpone Sandwich Sponge Cake recipe, a heavenly treat that will tantalize your taste buds. This delectable dessert combines the warm and aromatic flavors of cinnamon with the creamy richness of mascarpone cheese, sandwiched between layers of fluffy sponge cake. The result is a mouthwatering masterpiece that is perfect for any occasion. Whether you're looking to impress guests or simply indulge in a sweet treat, this recipe is sure to be a crowd-pleaser.

Keywords: Cinnamon, Mascarpone, Sandwich, Sponge Cake, Dessert

Cinnamon and mascarpone sandwich sponge cake recipe details

Cinnamon and mascarpone sandwich sponge cake recipe, recipe Rating: 4.9
Number of votes:130 

Ingredients

50 g	almonds, chopped and toasted
100 g	ground almonds
3 medium	eggs, separated
130 g	sugar
3 pack(s)	vanilla sugar
1 pinch(es)	salt
100 g	flour
1 tsp	baking powder
6 sheet(s)	gelatine
500 g	whipping cream
250 g	mascarpone
500 g	cream cheese
75 g	honey
3 tsp	cinnamon

Instructions

Whisk the egg whites with 3 tablespoons of water until stiff, adding 100g of sugar, 1 vanilla sugar and the salt. Fold in the egg yolks. Sift in the flour and the baking powder, add the almonds and stir until well combined. Fill the batter into a lined tart form. Bake in the preheated oven at 150įC for 30 minutes or until the sponge is springy and a skewer comes out clean. Take out of the oven and allow to cool.

Soak the gelatine in cold water. Horizontally halve the sponge base. Place the bottom part into the tart form.

Whip 250g of cream until stiff. Cream together the cream cheese, mascarpone, honey, 1 vanilla sugar, 30g of sugar and 1 teaspoon of cinnamon. Squeeze out the gelatine, dissolve in a small saucepan over low-medium heat (donít allow to boil!) and combine the gelatine with 1-2 tablespoons of the cream. Stir this into the remaining mascarpone mixture. Fold in the whipped cream.

Sandwich the sponge cake with the cream and press together gently. Refrigerate overnight.

Whip the remaining cream with the remaining vanilla sugar until stiff. Coat the sponge cake with the cream. Serve dusted with cinnamon.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a