A quick, moist and light sponge cake with a difference: Lemon Mascarpone Cake – the whole family is sure to love it!

Lightly grease a springform pan (25cm diameter).

Melt the butter in a pan and stir in the biscuits and chopped ginger.

Spread the mixture on the base and pull it up to 1 cm at the edge.

Mix the mascarpone, grated lemon peel and lemon juice, as well as the sugar and egg yolks to form a creamy mixture.

Beat the egg whites until stiff and fold into the cream.

Pour the finished cheese cream over the biscuit mixture in the baking tin and bake the cake at 180 degrees in a preheated oven for 35-45 minutes until the cheese cream has set.

The cream may crack or collapse slightly during baking.

Let the finished cake cool in the tin and you’re done!