Layer cake with forest fruits

desserts guests
Total: 1 hr 15 min. | Active: 45 min.
vegetarian

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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

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 sprig peppermint
a little  icing sugar, to dust

How it's done

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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