Sponge Cake with Candied Kumquats

For the candied kumquats, boil white wine, water and sugar. Add kumquats and simmer for about 20 minutes. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add vanilla pod and cinnamon stick and place contents in a jar.

Preheat the oven to 180°C (approximately 350°F) convection.

For the sponge cake, separate eggs and beat egg whites stiff with salt. When egg whites begin to solidify, gradually add sugar and vanilla sugar. Next, add yolks one at a time.

Sift flour, almonds, cinnamon, cornstarch and baking powder into egg mixture. Whisk carefully.

Line bottom of a small springform pan (18 to 20 cm, appoximately 7 to 8 inches, in diameter), grease and sprinkle with breadcrumbs. Pour batter into pan and smooth. Bake on  lower rack for 30 minutes until golden brown.

Let the sponge cake cool in the pan, then remove.

For the garnish, let sugar caramelize in a pot until golden, then immediately remove from heat and mix in nuts. Spread onto parchment paper and leave to cool.

For the filling, mix mascarpone and cream cheese with sugar and almond liqueur until smooth, then stir in whipped cream gently.

Cut the sponge cake twice crosswise cut and fill with 2/3 of  cream. Cover around cake with remaining cream.