Cinnamon – Mascarpone Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 200 g speculoos
- 100 g butter / mararine, soft
- 6 sheets gelatin, white
- 500 g mascarpone, (Italian double cream cheese)
- 500 g quark (low-fat quark)
- 200 g suar
- 1 tablespoon cinnamon
- 4 tablespoon honey, more liquid
- 250 g whipped cream
For decoration:
- 200 g whipped cream
- cinnamon
- 20 g almond (s) (pens), as desired
Print Recipe
Pin Recipe Instructions
- Put the speculoos biscuits in a freezer bag and crumble them finely with a rolling pin. Knead the crumbs and fat (butter or margarine) well with the dough hook of the hand mixer. Place the springform rim (26cm Ø) on a cake plate. Pour in the speculoos mixture and press it onto the ground with your hands. Put in a cool place.
- For the cream, soak gelatine in cold water. Mix the mascarpone, quark and sugar together until the sugar has completely dissolved. Finally add the cinnamon and honey and stir in well.
- Squeeze out the soaked gelatin and dissolve in a small saucepan over low heat or in a water bath. First mix the gelatine with a little mascarpone cream, then stir into the rest of the cream. Whip 250g cream until stiff and fold in evenly.
- Pour the mascarpone cream onto the speculoos cake base and smooth it out. It is best to let the cake set in the refrigerator overnight.
- Remove the cake from the edge with a knife. Remove the edge of the mold. Place star stencils (make it yourself out of cardboard) or cookie cutters and dust with cinnamon. Whip the remaining 200g cream until stiff and sprinkle onto the cake as tuffs. Sprinkle with almond sticks if necessary
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