Soaked with lemon tea, without alcohol, good for children and family celebrations. A family cake you will often return to.
Ingredients
Sponge cake from this recipe
Soaking liquid
- Cooled black tea, 3/4 cup (with 1 teaspoon lemon juice)
Filling
- Strawberry jam or marmalade, 100 g
- Strawberries or raspberries, 220 g
- Banana, 1 and 1/2
- Kiwi, 2
- Lemon juice (for sprinkling on the fruit)
- Chocolate shavings, 100 g
Whipped cream frosting
- Heavy cream (30%, cold), 500 ml
- Mascarpone cheese (cold), 250 g
- Powdered sugar, 5 tablespoons
Decoration
- Mix of fresh fruits: banana, strawberries or raspberries, kiwi (or wafer decoration)
- Sides of the cake: sponge cake crumbs, almond flakes, or coconut flakes
Preparation
Bake the sponge cake according to the recipe, let it cool, and cut it into 3 layers. Place the ingredients for the cream in a cold large metal bowl and beat for about 3-4 minutes until the mixture becomes thick.
Place the first bottom layer on a cake stand, sprinkle with 1/3 of the soaking liquid, spread half of the jam, top with sliced strawberries, sprinkle with 2 tablespoons of chocolate shavings, and cover with 1/3 of the cream.
Place the second sponge layer, soak it, spread with jam, place banana slices sprinkled with lemon juice and chopped kiwi. Sprinkle with 2 tablespoons of chocolate shavings and cover with 1/3 of the cream.
Place the last sponge layer on top, soak it, spread the remaining cream over the top and sides of the cake. Coat the sides with the decoration and arrange fresh fruit on top. Instead of fruit, you can place a decorative wafer on top. Chill in the refrigerator for at least one hour.
