Berry Cake with Mascarpone
Stuffed Cake
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Cook Time
1 h 30 min
Servings
10
Difficulty
Easy
Prep Time
45 Min
Description
This berry cake with mascarpone is a true triumph of fresh and delicate flavors! The base is a light and fluffy sponge cake, soaked with berry juice, which gives an intense flavor and a vibrant color. The mascarpone cream, enriched with a touch of lemon juice, is velvety and enveloping. Perfect for celebrating a birthday or simply to indulge in a moment of sweetness. Preparing it is easier than you think, especially with the help of our trusted Thermomix®! A dessert that will conquer everyone, young and old.
Ingredients (11 ingredients)
-
300 g berries
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0.5 piece lemons _for the juice_
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60 g sugar
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0.5 packet vanillin
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4 uova eggs
-
150 g sugar
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150 g 00 flour
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8 g baking powder
-
500 ml already sweetened whipping cream
-
250 g mascarpone
-
berries
Preparation (11 steps)
Preparation of the berries
Pour 300 g of berries (fresh or frozen), the juice of ½ lemon, 60 g of sugar and ½ sachet of vanillin into the Mixtopf. Cook for 5 minutes/100°C/Speed 1, stirring with the spatula.
Separation of the berries from the juice
Turn off the Thermomix®. Using a sieve, separate the berries from the juice and place them in another bowl. Add water to the juice to dilute it and mix. Set aside.
Preparation of the sponge cake
Preheat the oven to 180°C. Line a square baking tray (35x35 cm) with baking paper.
Sponge cake batter
Insert the butterfly whisk. Pour 4 eggs and 150 g of sugar into the Mixtopf. Whisk for 3 minutes/Speed 3.5.
Addition of flour and baking powder
Remove the butterfly whisk. Add 150 g of 00 flour and 8 g of baking powder into the Mixtopf. Mix for 20 seconds/Speed 3.
Baking the sponge cake
Pour the batter onto the prepared baking tray and level the surface well with a spatula. Bake at 180°C for about 10-15 minutes.
Cooling and cutting the sponge cake
When the sponge cake is ready, remove it from the baking tray and turn it out onto a clean sheet of baking paper. Gently peel off the sheet that was in the oven. Using a ruler, cut the sponge cake into 4 equal parts.
Preparation of the mascarpone cream
Whip 500 ml of already sweetened whipping cream in a large bowl with electric beaters or by hand. In another bowl, soften 250 g of mascarpone and add a part of the liquid to the berries. Mix well.
Assembling the cream
Add the whipped cream to the mascarpone a little at a time, stirring gently from the bottom up so as not to break the mixture.
Filling the cake
Place a part of the sponge cake on a serving dish. Moisten with the berry juice. Spread with a layer of mascarpone cream and distribute a part of the berries. Repeat the layers until all the ingredients are used up. Decorate with more berries as needed.
Final cooling
Put the cake in the refrigerator for at least 30 minutes before serving.
Finished cooking? Great! 🎉
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Created by
Valentina Longo
3
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
- Cereals containing gluten
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