Winter Snowflake Cake with Mascarpone Quark and Baiser
Ingredients
Base
- 250 g caramel cookies
- 100 g butter
- butter or oil, for greasing the pan
Cream filling
- 3 sheets gelatin
- 500 g mascarpone
- 500 g quark
- 60 g sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
Toppings
- 200 g heavy cream
- 80 g meringue
Preparation
Grease a 26 cm springform pan and preheat the oven to 180°C (convection)
Process the caramel cookies into fine crumbs using a food processor
Melt the butter and mix with the cookie crumbs until combined
Press the mixture firmly into the bottom of the springform pan to form an even base
Bake for 15 minutes, then let cool completely in the pan
Soak the gelatin sheets in cold water
Beat together mascarpone, quark, sugar, vanilla extract, and lemon juice until smooth and sugar dissolved
Squeeze the gelatin sheets and dissolve in a small bowl over hot water
Gradually mix a few spoonfuls of the cream mixture into the melted gelatin to temper
Pour the tempered gelatin back into the cream mixture and stir until well combined
Pour the cream mixture over the cooled cookie base and smooth the top
Refrigerate for at least 4 hours or until set
Whip the heavy cream until stiff peaks form
Spread the whipped cream evenly over the set filling
Place the meringue in a zip-top bag and crush into coarse pieces with your hands
Sprinkle the crushed meringue over the top of the cake
Tips
This cake serves 12 and can be stored in the refrigerator for at least 3 days
