Sponge Cake with Raspberry and Mascarpone Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Sponge Cake with Raspberry and Mascarpone Cream
Ingredients
- Baking Powder - 6.2 oz
- Baking Powder - 1 teaspoon
- Butter - 6.2 oz
- Farm fresh eggs - 3 pieces
- Vanillin - 1½ teaspoons
- Raspberry leaves - 7.9 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Raspberry gin - 3 tablespoons
- Granulated sugar - 6.7 oz
- Semi-soft cream cheese - 7.1 oz
- Powdered Sugar - 2 tablespoons
Step by Step guide
Step 1
Sift the flour and baking powder into a bowl. Add the eggs, butter, 175 grams of granulated sugar, and ½ teaspoon of vanillin, and mix until smooth.
Step 2
Divide the mixture into 2 parts. Place them in greased pans and bake at 338°F for 30-35 minutes (do not open the oven during baking).
Step 3
Remove the pans from the oven, wait for 5 minutes, and then unmold.
Step 4
Mix the mascarpone cheese, cottage cheese, remaining granulated sugar, and vanillin.
Step 5
Spread raspberry jam on one of the sponge cakes, top with the prepared cream and raspberries, and cover with the second sponge cake. Dust the surface with powdered sugar.
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