Walnut Mascarpone Cake

First prepare the dough.

Separate the eggs and beat the egg whites until stiff.

Beat the yolks, powdered sugar and soft butter until creamy. Stir in the flour, walnuts and baking powder, then carefully fold in the stiff peaks.

Pour the batter into a greased and floured springform pan (24 cm). Bake in the oven at 180 °C top/bottom heat for about 40 minutes until light.

Remove the cake from the pan and let it cool.

For the cream, cut the cake in two. Place a springform ring around the cake.

Spread the base with 2 tablespoons of jam.

Stir mascarpone with powdered sugar until smooth, mix in walnuts. Whip the cream until stiff and stir into the nut-mascarpone cream.

Spread half of the cream on the cake base. Place the second cake layer on top and also spread with 2 tablespoons of jam. Spread the remaining cream on top and place the lid on top.

Refrigerate the cake for about 4 hours (preferably overnight).

Loosen the springform ring for the decoration.

Whip the cream until stiff, set aside 1/3 of the whipped cream and set aside a small amount.

Color this small amount of whipped cream red with redcurrant jam, and mix walnuts into the 2/3 whipped cream mixture.

Coat the cake all around with the whipped topping nut mixture, decorate with white and red whipped topping dots and finish with whole walnuts if desired.

Preparation Tip:

This cake also tastes delicious when prepared with hazelnuts.

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