Sponge cake with mascarpone cheese cream
10 servings
90 minutes
Sponge cake with mascarpone cheese cream is an exquisite dessert embodying the spirit of Italian cuisine. Its layers, tender and airy, are soaked in aromatic liqueur, while the mascarpone cream provides a velvety texture and refined sweetness. Strawberries and blueberries add vibrant berry notes, making each bite refreshing. The origins of this dessert trace back to Italy, where mascarpone is valued for its tenderness. This cake is perfect for festive evenings and cozy tea times, leaving pleasant memories with its rich flavor. Easy to prepare, it becomes a centerpiece on any table, evoking admiration and a desire for another piece.
1
The cream should be chilled in advance, making it easier to whip.
- Heavy cream 35% fat: 250 ml
2
We beat the eggs with sugar.
- Chicken egg: 4 pieces
- Sugar: 0.8 glass
3
Sift the flour and mix it with the baking powder.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
4
Combine the egg-sugar mixture with the flour and mix thoroughly. Do not whip, or the sponge cake will be too dense!
- Wheat flour: 1 glass
- Chicken egg: 4 pieces
- Sugar: 0.8 glass
- Baking powder (raising agent): 1 teaspoon
5
We send the prepared dough to the oven for 20-25 minutes at 180 degrees.
6
You can check the readiness of the sponge cake with a wooden toothpick or knife; both surfaces should be dry. Let the finished sponge cake cool, as it will be easier to divide into two equal parts when cooled.
7
Mix the mascarpone cheese with powdered sugar until fully dissolved.
- Mascarpone cheese: 250 g
- Icing sugar: 150 g
8
Whip the chilled cream into a fluffy foam.
- Heavy cream 35% fat: 250 ml
9
Gradually and very carefully combine the whipped cream and the sugar-cheese mixture. The cream is ready)
- Heavy cream 35% fat: 250 ml
- Icing sugar: 150 g
- Mascarpone cheese: 250 g
10
Put the prepared cream in the refrigerator.
11
We slice the strawberries into thin pieces, about 0.5 cm thick. We leave a few berries for decorating the cake.
- Strawberry: 250 g
12
Divide the biscuit base into two parts. Lightly soak each layer with liqueur. Generously spread cream on the first layer, place strawberries on top, and cover with the second layer. Also spread cream on the second layer and the sides of the cake.
- Carlsbad herbal bitter liqueur (Becherovka-style): 50 ml
- Mascarpone cheese: 250 g
- Heavy cream 35% fat: 250 ml
- Strawberry: 250 g
13
We decorate the cake with strawberries and blueberries on top. Optionally, the finished cake can be decorated with almond flakes or grated chocolate.
- Strawberry: 250 g
- Blueberry (highbush): 150 g
- Vanillin: to taste