This cake with mascarpone cream and raspberries is fresh and very delicious.
Also, the cake is balanced, not too sweet, and does not require much time in the kitchen.
The top is simple but fluffy, well moisturized, and a super-fast cream.
In less than 2 hours it can be ready to prepare and after another 2-3 hours in the refrigerator, it can be served. However, I recommend if you have time to leave it in the fridge overnight. The flavors blend much better and will be tastier.
You can make the decor according to your imagination. I chose to go pink because I had these wonderful roses.
This cake can also be made in a gluten-free version.
On the sponge-cake, use gluten-free flour (I recommend C Schär mix).
INGREDIENTS
SPONGE CAKE (23cm)
- 6 eggs
- 100g flour
- 30g cocoa
- 20g cornstarch
- 140g sugar
- 30 ml oil
- 3g baking powder
- a pinch of salt
CREAM:
- 500g whipped cream unsweetened (cold)
- 250g mascarpone
- 120g sugar powder
- vanilla essence (optional)
- 8 tablespoons of peach jam
- 350g fresh raspberries
SYRUP:
- water
- sugar
- vanilla essence
FINISHING AND DECOR:
- 300g whipped cream unsweetened (cold)
- 80g sugar powder
- pink roses
- eucalyptus leaves
- pink colorant
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