Nougat Mascarpone Cake

A great cake recipe for any occasion:

1. Line the bottom of 2 springform pans (26 cm ø and 18 cm ø) with parchment paper. Separate the eggs. Whip 6 egg whites and salt until stiff, sifting in 175 g sugar. Beat in 6 egg yolks, one at a time. Sift flour, cornstarch and baking powder on top and fold in. Spread one third of the mixture in the small cake pan, the rest in the large one. Bake in a hot kitchen oven (electric oven: 175 °C /circulating air: 150 °C /gas: level 2) for about half an hour. Cool down.

Soak cooled gelatine. Halve the cake layers 1 x horizontally. Mix curd cheese, mascarpone, orange zest and 3 tbsp. sugar. Squeeze out gelatine and let it melt at low temperature. Mix in cream by the spoonful. Chill (approx. 10 min) until it starts to gelatinize. Whip whipped cream until stiff and fold in.

Place the bottom cake layer on a cake plate.

Close the edge of the springform pan. Spread the cream on top. Place 2nd large cake layer on top. Leave to cool for at least 4 hours. Spread lower small cake layer with soft nougat cream. Place 2nd small base on top. Refrigerate.

4. Whip 2 egg whites until stiff. Beat in orange juice and 500 g powdered sugar. Color 4 tbsp. of it red, fill into a freezer bag.

Coat bottoms with white icing. Drying. Just before the icing is completely dry: place the small one on the large base.

Cut a small corner of the freezer bag into small pieces, place a “kitchen towel” on the top surface of the bag.

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