Chocolate Cake with Mascarpone Cream

Butter baking pan and line with parchment paper. 

For the batter: separate eggs. Whisk egg yolks with half of sugar and vanilla sugar until fluffy. Beat egg whites with lemon juice until stiff and add remaining sugar, beating constanstly. Fold egg whites into egg yolks. Mix flour with cornstarch, baking powder and cocoa, sift over eggs and fold gently.

Pour batter into prepared pan, smooth and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes (inserted toothpick should come out clean). Remove from the oven and cool slightly. Loosen from the pan and transfer to a wire rack, cool completely.

For the filling and decorating: soak gelatine in cold water. Combine vanilla seeds with powdered sugar and mascarpone. Beat heavy cream until stiff and fold into mascarpone. Dissolve squeezed gelatine with liqueur in a small saucepan on low heat and combine with 4 tablespoons of cream, mix well. Fold into the rest of cream.  

Cut cake twice horizontally into 3 pieces. Spread bottom layer with about half of jam and some cream, top with middle cake layer. Spread with cream and top with the last cake layer. Spread cake with remaining cream. Refrigerate for 3 hours.