The Sponge Cake is a soft, fragrant and tasty cake with berries and mascarpone cream. Thanks to Manuela and Valentina of The Sweetness of Valentina Le Dolcezze di Valentina for sharing with us this exceptional recipe.
Mounts the butter at room temperature with the sugar until fluffy. Add one egg at a time and keep stirring. Add the vanilla, than the flour and the baking powder previously sifted. Finally, if the dough is not soft enough pour few tablespoons of milk. Grease well the mold with some butter and pour the mixture into it. Bake for 45 minutes at 180° C. Before cutting the cake layers, let it cool and leave it in the fridge for at least 3 hours covered with some paper foil. Put the cake on a floor and using a long knife cut it by moving the cake counterclockwise, in order to make a sign along the circumference. Continue to turn the cake, keeping firmly the knife and starting to go deep with the cut. If you prefer lower layers, you can use a 20 cm mold instead of 15.
Whip the fresh cream and put it in the fridge. Whip the mascarpone with the whisk and slowly add the condensed milk until the mixture is creamy. Use a silicone spatula or the disposable piping bag to fill the cake: use a layer of cream and decorate it with berries. Put the cake in the fridge before serving and leave it at room temperature for about 45 minutes. Use a disposable pastry bag and a big star nozzle to decorate your cake with the whipped cream. Garnish it with some red fruits.
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