Bottomless Mascarpone Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 6 egg (s)
- 125 g butter
- 250 grams sugar
- 500 g mascarpone
- 750 g quark (low-fat quark)
- 1 packet custard powder, vanilla
- 2 tablespoon cornstarch
- Butter for the mold
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Mix the butter with the sugar until frothy. Gradually add the egg yolks. Stir in the slightly drained low-fat quark, mascarpone and pudding powder. Beat the egg whites until stiff and fold them with the cornstarch into the mascarpone / quark mixture. Heat the oven to 180 degrees. Grease a 28 cm springform pan with butter and sprinkle with breadcrumbs. Pour in the mascarpone / quark mass and smooth it out. Bake until golden in about 60 minutes.
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