Hadntorte

For the hadn cake, first prepare the cake base. For the cake base, beat the butter, yolks, sugar and lemon (juice and grated zest) until fluffy.

Mix the had flour with the baking powder and fold into the fluffy mixture. Beat the egg whites until stiff and also carefully fold into the mixture.

Pour the batter into a cake tin lined with baking paper, smooth out and bake at 180 degrees hot air for about 1 hour.

After that, let the mixture cool and cut it twice to get three cake layers.

For the mascarpone cream, mix the mascarpone with the remaining ingredients (sugar, vanilla sugar, rum, lemon juice and grated zest).

For the top cream, whip the cream with the sugar, vanilla sugar and cream stiffener until very stiff and chill until ready to use.

To assemble the cake, spread the cake base with the jam (refined with rum if desired). Spread the mascarpone cream evenly on top using a frosting knife.

Place the next cake base on top and also spread with jam first. Spread some of the cream evenly on top and place the third cake layer on top.

Spread the rest of the cream generously all around the cake. Place the cake in the refrigerator for approx. 1 hour before slicing.

Preparation Tip:

You can also decorate the cake with cocoa and chocolate chips.

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