Summary

Ingredients

For the dough:

• 250 g butter
• 1 packet vanilla sugar
• 200 g suar
• 6 egg (s)
• 250 g flour
• 100 g almond (s), round, skinless
• 1 packet baking powder
• 100 g whipped cream
• Grease for the tin

For covering:

• 200 g whipped cream
• 750 g mascarpone
• 750 g low-fat quark
• 175 grams sugar
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 3 tablespoon espresso, cold, for soaking
• 2 tablespoon amaretto, for soaking
• 250 g amarettini
• 3 tablespoon cocoa powder, for dusting

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Instructions

1. For the batter, stir together the butter, vanilla sugar and sugar until creamy. Mix in the eggs well one at a time. Mix the flour, almonds and baking powder and briefly stir in with the whipped cream. Spread the dough on a greased baking sheet and bake at 175 ° top / bottom heat in a preheated oven for about 20 minutes. Let cool down.
2. In the meantime, whip the cream with the cream stiffener until stiff. Mix the mascarpone with the vanilla sugar, sugar and quark, then fold in the whipped cream. Mix espresso with amaretto and brush the cooled cake with it. Spread about a third of the mascarpone cream evenly on top and cover with the amarettini. Press it in a little and then cover everything with the rest of the cream.
3. Chill the cake for about 2 hours, then dust with cocoa. For a particularly beautiful look, you can decorate the individual pieces with dots of cream and mocha beans.