Long time ago baking was not my strong point, not to mention I didn’t like it at all.
I don’t know why, I just didn’t had the patience.
Well, for some time now, I love baking, and I am good at it, well getting better and better .
I like to come up with new recipes, and sometimes it is very stressful when something goes wrong 😀☝️ but luckily at home, everyone will eat whatever as long as its sweet haha.
A few days ago it was my father’s birthday, and I baked a cake for him. It came out really delicious. It might sound as difficult to make but is not. You just need to bake a sponge, and then assembly part can be up to your imagination.
Unfortunately, I do not have a photo from the cross-section, because I only managed to take a photo of the cake for you, to show how beautiful it is and give the recipe because it is super simple.
Cake with fruit and mascarpone cream
For the sponge cake
- 4 eggs, separate whites and yolks
- 1/2 cup fine sugar
- 2 tbsp vanilla sugar
- Pinch of salt
- 2 tablespoons of heaped wheat flour
- 2 tablespoons of heaped potato flour/starch
- 100 ml rum to soak the sponge cake
For the mascarpone cream
- 500 ml double cream
- 250 g mascarpone cheese
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish / decoration
- 3/4 cup roasted almond flakes
- 100 g blueberries
- 100 g raspberries
- 100 g strawberries
Beat the egg whites with sugar and salt until stiff, like for the meringues. About 5 min at high speed mixer
When the whites are beaten, add the yolks one by one.
When the yolks are well mixed with the whites, sift both flours. Using a spatula, gently stir in the beaten eggs.
Heat the oven to 160 degrees Celsius.
We bake the sponge cake 35-45 min in paper lined baking tin, with a diameter of 18 cm or 21 cm.
After baking the sponge, smach it on thecounter to level out the cake, then leave to cool. Preferably for the whole night
For the cream, I have put all the ingredients into the mixer bowl. Starting from slow speed I startED to mix everything. After about 2 minutes, increase the speed and mix another few minutes, until cream thicken. But do not overmix it.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Soak each table top with rum.
Apply the cream to each top (leaving a little to the top and sides of the cake), and put a lot of fruit on the cream. Top with another cake layer and spread with more cream and fruit.
Spread remaining cream over the top and sides of cake.
Decorate the cake with fruit and roasted almonds.
Cool for minimum 1h before serving.