Making of: Mascarpone Cream Cake

Can you guess why I like strategy meetings for diverse events to take place at my basement? Right, it makes an exquisite excuse for baking :)

This time we were eight persons only, so it was a 18cm cake 'only' because there was proper food before.

For the chocolate sponge you need:

3 eggs
100 g sugar
50 g ground almonds
50 g flour
25 g corn starch
1 tsp. baking powder
25 g cocoa powder

Preheat the oven to 190°C. Divide the eggs and beat the whites until stiff peak. Then, add the sugar and stir carefully. Do the same with the yolks. Mix all the remaining ingredients in a bowl and add it slowly to the egg mixture. Stir carefully until well combined.
Line the a 18cm baking pan with baking parchment. Only the bottom, not the sides! Fill in the mixture and put the tin into the oven for about 35 minutes. 

When the sponge is done and cooled down, cut it into two slices and soak them with some spoonfuls of amaretto and set it aside.

Now it is time for the mascarpone cream. What you need is:

150 g mascarpone
150 g curd cheese
1 egg
50 g sugar
3 leafs of gelatine (I used the corresponding amount of instant gelatine)

The original recipe requires, 250 g mascarpone, 250 g curd cheese, 4 eggs, 50 g sugar and 3 leafs of gelatine, but
1. There was way too much cream
2. it was too liquid, as you can see on the pictures

So, next time I will do it as stated above (in the 'what you need'-section).

First, mix the cheeses until they form an even mass. Then, add the egg and sugar and mix until well combined. Finally, stir in the no-heat-instant gelatine, or the soaked and dissolved gelatine, and leave in the fridge until beginning to set.

When the mass starts to become firm, spread some of it onto the first cake layer. Position the second layer onto it and cover the whole cake with the remaining cheese cream.

As a finish, decorate the cake with grated chocolate and raspberries.