Cinnamon and mascarpone sandwich sponge cake recipe
Cinnamon and Mascarpone Sandwich Sponge Cake recipe
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|50 g||almonds, chopped and toasted|
|100 g||ground almonds|
|3 medium||eggs, separated|
|3 pack(s)||vanilla sugar|
|1 tsp||baking powder|
|500 g||whipping cream|
|500 g||cream cheese|
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.
ca. 30 min
Cooking / Baking Time:
ca. 30 min
ca. 12 hrs
Grade of difficulty:
Calories per portion:
Reference: Cinnamon and mascarpone sandwich sponge cake recipe
Recipe type: xarchivex
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