Separate eggs and beat egg whites until stiff.
Beat yolks, sugar, soft butter and vanilla sugar until creamy. Squeeze lemon and grate peel. Mix in lemon juice, lemon zest, cinnamon, cloves, flour and baking powder.
Fold in the snow and pour the dough into a greased and floured springform pan (26 cm).
Bake in the oven at 180 °C top/bottom heat for about 35-45 minutes. Allow the cake to cool and remove from the pan.
Then crumble the cake, add mascarpone and green food coloring and knead everything into a compact mass. Line a bowl with plastic wrap, pour in mixture and refrigerate for about 3 hours.
Turn out of the mold, cut out circles for candles and cut a hole in the center. Fill the hole with Christmas cookies (e.g. vanilla crescents) and decorate or decorate the wreath as desired.
Preparation Tip:
If you don't want the green color, you can frost the cake with white frosting and omit the green color.
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