Fast, juicy and light sponge cake with a difference: lemon mascarpone cake

0.5 tbsp butter

150 g crushed shortbread biscuits

30 g candied ginger, chopped

500g mascarpone

2 lemons

100g sugar

2 eggs

Lightly grease a springform pan (25cm diameter).

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

Spread the mixture over the base and 1 cm around the edge. pulling up.

Mix the mascarpone, grated lemon peel and lemon juice, as well as sugar and egg yolk into a creamy mixture.

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