Layer cake with forest fruits

Layer cake with forest fruits

Total: 1 hr 15 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 335 kcal
, Fat: 14 g
, Carbohydrate: 44 g
, Protein: 6 g

The recipe for this refreshing and creamy layer cake is perfect for hot summer days. It comprises three layers of sponge with an indulgent cream cheese filling between each and lots of fresh fruit. A dessert for all ages – it’s so versatile that you can make it with any fruit you like and it will always taste fantastic.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge

5 fresh eggs
150 g sugar
1 organic lemon, use grated zest only
150 g white flour
1 tsp salt

Drizzle

¾ dl water
75 g sugar
¼ tsp vanilla sugar

Cream cheese filling

175 g double cream cheese
80 g Mascarpone
150 g icing sugar
1 tsp vanilla sugar
1 ¾ dl full cream, beaten until stiff

To layer the cake

500 g mixed berries
2 sprigs peppermint
a little icing sugar, to dust
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How it's done

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Sponge

Place the eggs, sugar and lemon zest in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and salt, carefully mix in. Transfer the sponge mixture to a tin lined with baking paper, smooth down.

To bake

Approx. 30 mins. in the centre of an oven preheated to 170°C. Remove from the oven, leave to cool on a cooling rack, slice the sponge into thirds.

Drizzle

Mix the water and sugar in a pan, bring to the boil. Simmer the syrup until the sugar has dissolved completely. Stir in the vanilla sugar, leave to cool.

Cream cheese filling

Mix the cream cheese, mascarpone, icing sugar and vanilla sugar, carefully fold in the whipped cream.

To layer the cake

Place one third of the sponge on a cake plate, cover with ⅓ of the drizzle, top with ⅓ of the cream cheese filling and ⅓ of the berries. Place the second sponge on top, repeat the process with the remaining ingredients until all of the ingredients have been used up. Decorate the cake with a little mint and dust with a little icing sugar.

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