BRITT PAJU
Author

Summery berry cake with almond sponge, mascarpone and white chocolate

8 servings

Base:

  • 8 eggs
  • 8 tbsp unrefined cane sugar
  • 4 tbsp ground almonds
  • 4 tbsp potato starch
  • 2 tsp baking powder
  • 0.5 lemon, zested
Beat the eggs and sugar until the mixture turns lighter in colour. In a separate bowl mix the starch,  ground almonds and baking powder and carefully fold them into the egg mixture along with the lemon zest.
Prepare two 20 cm diameter cake tins by greasing and lightly sprinkling starch on the inside. Divide the batter between the cake tins and bake at 200 degrees Celsius for 20 minutes. If the base is starting to get too dark, reduce the heat. Cool the sponges in the tins turned upside down over a cooling rack – this will keep them from collapsing. Remove the cakes from the tins and cut each of them into two layers.

Filling and frosting:

  • 500 g mascarpone cheese 
  • 3 dl double cream
  • 100 g white chocolate
  • 1 tbsp lemon zest
  • 1 tbsp vanilla sugar
  • 300 + 200g strawberries and blueberries
  • 4-5 tbsp sugar
  • 2-3 tbsp orange liquor (e.g. Cointreau)
  • 1 tbsp powdered sugar
  • dash of lemon juice
  • fresh berries and rose hip blooms for garnish
Mash 300 gramms of berries with the sugar, add lemon juice and liquor. Melt the chocolate on a bain marie and allow to cool slightly. Whisk the double cream and mascarpone until thick, add the melted chocolate, lemon zest and vanilla sugar.
Place the bottom layer of the sponge on a serving plate, drizzle with the berry filling and spread some of the mascarpone cream on top. Add some cut berries and repeat with the rest of the layers. Cover the cake with the remaining mascarpone cream and refrigerate for a few hours, preferably overnight.
To serve puree the rest of the berries and press through a fine sieve. Decorate the cake with the berry puree, berries and rose hip blooms. For a finishing touch add a sprinkle of powdered sugar.