Layered Cake with Cinnamon-Mascarpone-Cream

Zimt Mascarpone Torte

It’s the weekend again, and this means cake time! I know, it has been a while since I posted a cake, but here it is, just on time before christmas, the recipe for this lovely layered cake with a cinnamon and mascarpone cream. If you want to impress your family during the holidays with a cake that looks fancy, but is actually not that difficult to make – this is the way to go! 😉

I used a recipe from, but since my cake tin is smaller than normal, I reduced the amount of filling by half. But even using a 22 cm tin, it was still an even split between the cake dough and the filling cream. So you might not want to double it again, if you have a 26 cm tin, because then you’ll be able to only eat half a slice at a time 😉 The dough is perfectly fluffy and the almonds keep it moist. This way the base complements the heaviness of the cream really well. However, since the cream features quark and mascarpone instead of only whipped cream, it is definitely lighter and easier to eat than a cream cake. So, no worries if you are counting calories 😉

Here is, how you bake the cake:

Ingredients for the base: Ingredients for the filling:
3 eggs (size M) 3 sheets white gelatin
salt 125 g + 125 g whipping cream
100 g sugar 125 g mascarpone
20 g vanilla sugar 250 g quark
100 g flour 40 g liquid honey
1 tsp baking powder 2–3 TL ground cinnamon
100 g almond flour 15 g sugar
50 g chopped almonds 15 g vanilla sugar

For the base:

Cover a cake tin (22 cm diameter) with baking paper and preheat the oven to 150°C. Start by separating the eggs. Beat egg white, 3 tbsp of water and a pinch of salt together until stiff, gradually add sugar and vanilla sugar. Whisk the egg yolk in piece by piece. Sift flour and baking powder on the stiff mixture and gently fold in together with almond flour and chopped almonds. Transfer to the cake tin and bake for about 30 minutes until golden brown. After letting the base cool down cut in half horizontally and put a cake ring around the lower flan base.

For the filling:

Soak gelatin in cold water. Whip 250 g of cream until stiff. Mix mascarpone, quark, honey, sugar, vanilla sugar and cinnamon together. Squash gelatin and gently dissolve slowly, be careful that it does not get too hot. Stir in 3 tbsp of the mascarpone mousse, then stir in the remaining mousse. Fold in whipped cream and transfer to the lower flan base. Lay the upper flan base on top and let it rest in the fridge over night.

Whisk together 250 g cream and 10 g vanilla sugar. Carefully remove the cake ring and brush the pie with the cream. Cut stars out of some baking paper and put on the cream. Dredge the cake with ground cinnamon and remove the stencils afterwards.

Tip: If you don’t have a cake ring, try the ring of your cake tin first. If its walls should not be high enough, you can easily improvise my using some baking paper. Grease the walls of the cake ring and cut baking paper into stripes that match your needed height. Attach baking paper to the greased cake tin – here you go: your home-made cake ring 😉


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