- For the batter
- 140 grams
- 2 tablespoons
- 100 grams
- 20 grams
- 1 teaspoon
Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper. Line a baking sheet with parchment paper.
For the batter, separate the eggs. Beat the egg whites until stiff. Beat the egg yolks, 100 grams (approximately 3.5 ounces) of sugar and the vanilla sugar until frothy. Mix the flour, cornstarch and baking powder. Fold the egg whites into the egg yolk mixture. Sift in the flour mixture. Fold together. Pour half of the batter into the springform pan and smooth. Bake for about 20 minutes. Remove from the oven, loosen the ring and let cool.
Pour the remaining batter into a piping bag with a 2 cm diameter nozzle. Splash the batter into 5 cm long portions. Bake for about 10 minutes, until light golden. Immediately sprinkle with the remaining sugar and let cool.
For the filling, separate the eggs. Beat the egg whites until stiff. Beat the egg yolks and sugar until frothy. Fold in the mascarpone and egg whites.
Mix the espresso and amaretto. Replace the cake ring on the springform pan. Spread approximately 1/3 of the mascarpone cream on the cake and smooth. Dip half of the 5 cm cookies into the espresso mixture and layer on the cream. Spread 1/3 of the cream on top. Dip the remaining cookies into the espresso mixture and layer on the cream. Top with the remaining cream.
Chill for about 3 hours. Remove the cake ring. Sprinkle the cake with cocoa powder and lightly press the ladyfingers around the edge. Chill for at least 1 hour. Serve cold.