Summer Cake Recipe
Fruity berries in combination with sweet vanilla mascarpone cream and wonderfully light sponge cake – with this dreamlike berry cake Summer Cake Recipe feelings are guaranteed!
Ingredients for Summer Cake Recipe
FOR THE SHORTCRUST:
40 g sugar
80 g butter (cold)
120 g flour
1 tablespoon cocoa powder
FOR THE COOKIE:
100 g flour
1 tablespoon cocoa powder
4 eggs
120 g sugar
FOR THE CREAM:
400 g cream cheese
500 g mascarpone
1 pck. vanilla sugar
2 tablespoons sugar
200 g whipped cream
1 pck. cream stiffener
½ lemon (organic)
300 g raspberry jam
600 g berries (mixed)
Instructions
For the short pastry, knead 40 g sugar, 80 g cold butter in pieces, 120 g flour and 1 tablespoon cocoa quickly (if the dough is too crumbly, add cold water drop by drop). Wrap dough in plastic wrap and chill for at least 30 minutes. Heat oven to 350 degrees. Line springform pan with baking paper. If necessary, roll out short pastry on floured work surface or between pieces of foil to the size of the pan. Place in the pan, prick several times with a fork. Pre-bake the short pastry base for approx. 12 minutes.
Lift the shortcrust pastry base out of the mold together with the baking paper (so that it does not break), allow to cool. Line the springform pan again with baking paper. For the sponge cake, mix 100 g flour and 1 tablespoon cocoa. Separate 4 eggs. Beat egg whites until stiff, adding 120 g sugar. Carefully fold the egg yolks one by one (with a wooden spoon) into the beaten egg whites. Sift over flour mixture, fold in carefully. Spread sponge mixture in springform pan until smooth, bake in preheated oven for 30-40 minutes.
Allow sponge cake to cool. Cut cold sponge cake in half twice crosswise to make 3 layers. For the cream, mix cream cheese and mascarpone with 1 packet vanilla sugar and 2 tablespoons sugar until smooth. Whip cream until stiff, adding “cream stiffener”. Fold cream into the cream. Wash the lemon in hot water and pat dry. Finely grate the peel, squeeze out the juice and stir both into the cream.
Place short pastry base on a cake plate, spread with 2 tablespoons jam. Place the first sponge cake on top, press down lightly, spread with one third of the remaining jam and spread one third of the cream on top. Do the same with the second and third cake layers and the remaining jam and cream. Refrigerate cake until ready to serve (at least 60 minutes). Select or wash and clean the berries (e.g. raspberries, blueberries, strawberries, blackberries, currants). Top the cake with the berries, serve.
More Delicious Sponge Cake Recipes
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