🍽️ Berry Cream Cake with Sponge Base

Name: Berry Cream Cake with Sponge Base
Total time: 30 min
Yield: 4 servings
Ingredients: 5 Eggs; 200 g Sugar; 180 g Flour; 2 tbsp Cornstarch; 1 Pinch Salt; Butter; Flour (for dusting); 250 g Mascarpone; 1 tbsp Lemon Juice; 100 g Sugar; 150 ml Heavy Cream; 250 g Mixed Berries (Strawberries, Raspberries, Blueberries, Blackberries); 1 Can Apricots (approx. 250 g)

685 kcal · 30 min · 4 servings

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Ingredients

5 Eggs
200 g Sugar
180 g Flour
2 tbsp Cornstarch
1 Pinch Salt
Butter
Flour (for dusting)
250 g Mascarpone
1 tbsp Lemon Juice
100 g Sugar
150 ml Heavy Cream
250 g Mixed Berries (Strawberries, Raspberries, Blueberries, Blackberries)
1 Can Apricots (approx. 250 g)

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Separate the eggs by removing the yolk from the white.
3. Beat the yolks together with the sugar until creamy.
4. Mix the flour with the starch.
5. Stir the flour mixture into the yolk mixture gradually.
6. Beat the egg whites with a pinch of salt until stiff.
7. Gently fold the egg whites into the batter.
8. Grease a springform pan and dust it with flour.
9. Spread the batter into the prepared pan.
10. Bake the base in the preheated oven for about 15 minutes.
11. Check doneness with a wooden skewer.
12. Invert the cake onto a wire rack.
13. Let the cake cool completely.
14. Stir the mascarpone with the lemon juice and sugar.
15. Whip the cream.

Nutrition per serving

kcal: 685
Protein: 9 g · Fett/Fat: 32 g · Carbs: 82 g