Pine Nut Cake with Maple Mascarpone Cream

Serves 6

For the Pine Nut Cake

• 2 ⅓ cup pine nuts, separated

• ½ cup unseasoned bread crumbs

• 4 cup eggs

• ⅔ cup granulated sugar

• 4 ounce melted butter

For the Maple Mascarpone Cream

• 1 container (500 grams) mascarpone

• 2 cup heavy cream

• 1 cup maple syrup

METHOD:

FOR THE PINE NUT CAKE

1. Grind 2 cups of the pine nuts with ½ cup bread crumbs in a food processor until fine; set aside.

2. Whip eggs with sugar and salt until pale yellow and tripled in volume.

3. Fold melted butter into egg mixture, and fold ground nuts into egg mixture.

4. Pour batter into greased and floured 10-inch springform pan.

5. Sprinkle top of cake with remaining 1/3 cup pine nuts.

6. Bake in preheated oven at 350°F for 40-50 minutes.

FOR THE MAPLE MASCARPONE CREAM

1. Combine all three ingredients, whip to stiff peaks.