Antonio carluccio's airy mascarpone pastry

Name: antonio carluccio's airy mascarpone pastry
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 2 vanilla bean; 250 g unsalted butter; 4 medium sized egg; 250 g white caster sugar; 225 g self raising flour; 25 g cornstarch; 1 tl baking powder; 300 g mascarpone; 50 g fine cristalsugar; 3 el Raspberry Jam; 1 el icing sugar to pollinate

Italian pastry of airy cake with mascarpone and raspberry jam.

Ingredients

Kitchen Stuff

1 spring form (Ø 25 cm)
1 baking paper

Directions

Heat the oven to 180 ° C.
Line the spring form with baking paper and grease it thinly with butter.
Cut open a vanilla pod in the length and scrape out the marrow with the tip of a knife. Melt the butter and beat the eggs.
Beat the butter and caster sugar lightly and lightly with a whisk and stir in the eggs and the vanilla juice.
Sieve the flour with the cornstarch and the baking powder together above the butter mass and spat everything together with a whisk.
Pour this into the prepared form and bake the cake for about 25 minutes.
Remove the pastry from the spring form and let it cool down completely on a grid.
Cut the cake horizontally into two layers.
Cut open a vanilla pod in the length and scrape out the marrow with the tip of a knife. Mix the mascarpone with the granulated sugar and the vanilla juice.
Spread the jam over the cut surface of 1 pie half. Then divide the mascarpone over it.
Place the other cake half on top, dust with powdered sugar and serve. Bon appétit! .