Sponge Cake with Raspberry and Mascarpone Cream
Baking and Desserts • European
Description
Sponge Cake with Raspberry and Mascarpone Cream
Ingredients
- Baking Powder 5 oz
- Baking Powder 1 teaspoon
- Butter 5 oz
- Farm fresh eggs 3 pieces
- Vanillin 1½ teaspoons
- Raspberry leaves 10 oz
- Mascarpone Cheese Unagrande 10 oz
- Raspberry gin 3 tablespoons
- Granulated sugar 5 oz
- Semi-soft cream cheese 5 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 340°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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