A cake recipe for all foodies:
Shortcrust pastry: quickly knead all ingredients except cornstarch and flour until smooth. Work flour and maizena (cornstarch) underneath. Wrap the dough in plastic wrap and rest in the refrigerator for at least 30 minutes. Grease and flour a cake springform pan (O 28 cm). Roll out the short pastry, spread out the tart springform pan and cover with aluminum foil and weigh down with dry lentils (leftover dough can easily be frozen.). Bake blind for approx. 12 min. in heated oven at 180 °C. Then remove aluminum foil with lentils.
Mascarpone cream: Stir together mascarpone, granulated cream cheese, zest of one lemon and powdered sugar. Soak gelatin in cold water, heat rum and let gelatin melt in it. Add to the mixture. Whip the cream until stiff and stir in. Pour the cream to about 1 cm below the edge of the cake, spread smooth and cool for 2 hours.
Kumquat compote: rinse kumquats hot, then cut into fine slices and place in a saucepan with honey, orange liqueur, liqueur sugar, mint stalk, cinnamon stick and vanilla stick and simmer gently for 1 hour. Later, soak gelatin in cold water and let it melt in the compote. Finally, add the juice of one lemon. Spread the still slightly warm kumquat compote evenly on the cooled mascarpone mixture and cool again for 2 hours.
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