Mascarpone Meringue Cake

Ingredients

• 50 g liquid butter
• 4 eggs
• 1 pinch salt
• 225 g sugar
• 100 g flour
• 60 g cornstarch
• 700 g mascarpone
• 300 g quark
• 1 packet vanilla sugar
• 3 tbsp orange juice
• 40 ml amaretto
• 200 g whipping cream
• 1 tsp cinnamon
• 2 tbsp powdered sugar
• 150 g meringue (pre-made)

Instructions

1. 1.

   Beat eggs, salt and 150 g sugar over a hot water bath until creamy, then transfer to a cold water bath and whisk further.

2. 2.

   Fold in flour with cornstarch, then stir in melted butter. Pour batter into a parchment-lined springform pan, smooth the top and bake at 175°C for 25-30 minutes on the middle rack (check with a toothpick).

3. 3.

   Remove finished base from oven, let cool slightly, carefully lift it off the rim with a thin knife, transfer to a wire rack and chill for at least 2 hours.

4. 4.

   Whisk mascarpone with quark, remaining sugar, vanilla sugar and orange juice until smooth. Cut the base horizontally, drizzle with amaretto and spread half of the mascarpone cream on each layer; stack and smooth the top. Whip cream with cinnamon and powdered sugar to stiff peaks and lightly coat the cake all around. Crumble meringue over the top and refrigerate until serving.