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From this cake the taste of summer practically radiates. The scent of fruit, a light and fluffy sponge and a buttery, not-too-sweet cream can be enhanced with a drop of alcohol in which you soak the fruit. This dessert is ideal for those who don’t like overly sweet cakes. If, however, you do want to sweeten life a bit more, soak the fruit in sugar syrup or add more sugar to the cream. What will you need?
- 250 g sugar
- 5 eggs
- 160 g wheat flour
- 300 ml cream (33 or 20 %)
- 250 g mascarpone
- 100 ml condensed milk
- 100 g dark chocolate
- Fruit for decoration (blueberries, raspberries, strawberries, currants…)
What is the procedure?
Beat the eggs with 150 g sugar, add sifted flour and stir well with a whisk. Pour the batter for the sponge into a cake pan greased with oil or lined with baking paper. Bake 30–40 minutes at 180 °C, until the surface is lightly golden and the inside is cooked. You’ll best find that out by inserting a skewer into the batter. If a little batter sticks to it, leave the sponge to bake a little longer.
Prepare the cream
Simmer the remaining sugar with fresh or frozen fruit until it completely dissolves. Meanwhile, whip the mascarpone, condensed milk and 200 ml of the heavier cream with a mixer. Cut the chilled sponge into three layers. Pour a third of the fruit onto the bottom layer, spread a third of the mascarpone cream and cover with the second layer. Repeat the same procedure. Put the remaining fruit on top of the cake and try to spread the cream not only over the surface but also around the sides of the cake.
Leave the cake like this in the refrigerator overnight. The next day prepare the chocolate glaze. Heat the remaining cream, add chocolate broken into pieces and stir until it melts. Then pour the chocolate over the chilled cake. Let the glaze set and you can serve. Despite the simple preparation, the fruit sponge cake is excellent, looks very festive and will be enjoyed by all guests with afternoon coffee.
