A Spectacular Dessert with Fluffy Sponge, Silky Cream, and Fresh Fruit Flavor
✨ Ingredients
For the sponge cake:
- 6 eggs
- 180 g (¾ cup + 2 tbsp) sugar
- 180 g (1½ cups) flour
- A pinch of salt
- 1 teaspoon vanilla extract
For the cream:
- 250 g (1 cup) mascarpone
- 250 ml (1 cup) sweetened whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
For the raspberry filling:
- 300–350 g (about 2 cups) raspberries (fresh or frozen)
- 2 tablespoons sugar
- 1 tablespoon cornstarch (dissolved in a little water)
For decoration:
- Fresh raspberries
- Melted white chocolate
- Powdered sugar
🧁 Instructions
1. Prepare the sponge cake:
- Beat the eggs with the sugar and salt until light and fluffy (about 8–10 minutes).
- Add the vanilla, then gently fold in the sifted flour using upward motions to keep the batter airy.
- Pour the batter into a round baking pan (Ø 20–22 cm / 8–9 inches) lined with parchment paper.
- Bake at 170°C (340°F) for 30–35 minutes, or until a toothpick comes out clean.
- Let the sponge cool completely, then slice it into 3 even layers.
2. Mascarpone cream:
- Whip the cream until stiff peaks form.
- In a separate bowl, mix mascarpone with powdered sugar and vanilla extract.
- Gently fold the whipped cream into the mascarpone mixture until smooth.
- Optional: Color part of the cream pink for a visually appealing contrast.
3. Raspberry filling:
- Simmer the raspberries with the sugar for about 5 minutes.
- Add the dissolved cornstarch and cook a few more minutes until it thickens slightly.
- Let the mixture cool completely before using.
4. Assembly:
- On the first sponge layer, spread the pink cream and top with one-third of the raspberry sauce.
- Place the second sponge layer, spread white cream, and add more raspberry sauce.
- Add the final sponge layer and cover the whole cake with the remaining cream.
- Decorate with fresh raspberries, drizzled melted white chocolate, and a dusting of powdered sugar.
🎂 Tips:
- If using frozen raspberries, thaw them first and drain any excess liquid.
- For best results, make sure the cream is very cold before whipping.
- You can substitute raspberries with blueberries, strawberries, or blackberries for seasonal variety.
💡 Perfect for special occasions or a sweet family weekend.
📸 Make it festive by adding edible flowers or a touch of edible gold leaf for an elegant finish.
