The Italian classic in cake variation. Good to prepare in advance but need some time.
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You Will Need
Line two baking trays with baking paper. Preheat the oven to 200° recirculation air.
For the biscuit melt the butter and set aside to cool down a bit. Meanwhile mix flour with cornstarch and sift. Beat egg yolks, marzipan in pieces, vanilla pulp and salt with the curls of your electric whisk until frothy. Beat egg whites until stiff, while gradually adding the sugar. Give one quarter of it to the egg yolk mixture and mix in. Add the remaining egg white and the flour mixture and fold in carefully. End with carefully folding in the melted butter.
Split the biscuit dough into two equal parts and spread on both baking trays to about 23cm big biscuit bases. Bake in the hot oven for about 7 – 9 minutes. Remove from the oven and let cool down.
Meanwhile melt the chocolate coating and cover the biscuit bases with it. Let dry. Afterwards cut out two 22cm big bases.
For the mascarpone creme bring milk and sugar to the boil. Add a bit of the egg yolks and mix in. Then gradually add the rest of it. Add the mascarpone and fold in until smooth. Soak the gelantine, squeeze it and dissolve (heat slightly). Beat the whipping cream until stiff. While doing so slowly add the liquid gelantine. Add it to the mascarpone mixture and fold in.
Put one cake base chocolate side down into a 22cm spring form. Mix liqueur with espresso and sprinkle or brush the base with it. Spread 1/3 of the mascarpone mixture on it. Cover with lady’s fingers, which you dip into the liqueur mixture first. Continue with the second third of the mascarpone creme. Cover it with the second cake base and finally spread the remaining creme on it. Chill for about 3-4 hours in the fridge.
Remove the cake from the spring form and dust with dark cacao powder before serving. Keep in a cold place.