Summary

Ingredients

• 1 sponge cake base (recipes in the database)

For the cream:

• 250 g mascarpone
• 200 g low-fat quark
• 5 tablespoon milk
• 50 grams sugar
• 2 packs vanilla sugar

For the topping: (bee sting topping)

• 75 g butter
• 100 g suar
• 1 teaspoon vanilla sugar
• 5 tablespoon milk
• 100 g flaked almonds

For watering:

• 1 espresso, double
• Hazelnut liqueur, same amount as espresso

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Instructions

1. Bake a sponge cake on the baking sheet. Cut out two rectangles the size of the baking dish used from the cooled base.
2. For the topping, put butter, sugar, vanilla sugar and milk in a saucepan, bring to the boil, let cool down briefly and then stir in the almonds. Brush a cut-out biscuit rectangle with it and bake for about 15 minutes in the oven at 200 ° C (fan 180 ° C, gas mark 4) until crispy brown. Let cool down completely.
3. Mix the mascarpone, quark, milk, sugar and vanilla sugar to a cream.
4. Place the remaining sponge cake in the baking dish. Mix the espresso and hazelnut liqueur together and soak the biscuit with it. Spread the cream on top and put the bee sting lid on.