Sponge cake with mascarpone cream and passion fruit
8 servings
70 minutes
Biscuit cake with mascarpone and passion fruit cream is an exquisite combination of tender dough and airy cream, complemented by the bright sweet-sour note of an exotic fruit. This dessert embodies Italian craftsmanship, where classic biscuit meets the refined flavors of mascarpone and juicy passion fruit. The cream gives the cake a silky texture, while the passion fruit refreshes its rich taste. The cake is perfect for festive occasions, romantic evenings, or simply enjoying with good coffee. Its softness and balance of sweetness make it a truly unforgettable treat that will delight even the most discerning gourmets.
1
Preheat the oven to 170 degrees. Leave the butter at room temperature until very soft.
- Butter: 175 g
2
Sift flour and baking powder into a large bowl, holding the sieve as high as possible to aerate the flour. Add eggs, very soft butter, 175 grams of sugar, and 0.5 teaspoons of vanilla. Mix with a mixer until a smooth batter forms that flows from the sides of the bowl. If it's too thick, add a little water.
- Flour with baking powder: 175 g
- Baking powder: 1 teaspoon
- Chicken egg (large): 3 pieces
- Butter: 175 g
- Cane sugar: 185 g
- Vanilla extract: 1.5 teaspoon
3
Pour the batter into 2 greased pans (20 cm in diameter) and place in the center of the oven for 30-35 minutes, without opening the door during cooking. To check if the layers are ready, gently press your finger in the center - a cooked layer will spring back without leaving a mark.
- Butter: 175 g
4
Remove the cakes from the oven, leave in the pan for 5 minutes, then transfer to racks to cool.
5
Meanwhile, cut the passion fruits in half, scoop out the pulp and juice into a bowl with a teaspoon. In another bowl, mix mascarpone, cheese, remaining sugar, and vanilla. Whisk well. Add 2/3 of the passion fruit and mix.
- Passion fruit: 6 pieces
- Mascarpone cheese: 250 g
- Cottage cheese: 200 g
- Cane sugar: 185 g
- Vanilla extract: 1.5 teaspoon
6
Place 1 layer on the plate, spread half of the cream, sprinkle with the remaining passion fruit pulp, then add the filling again. Cover with the second layer, press down slightly. Dust with powdered sugar on top.
- Powdered sugar: to taste