This cake is a symphony of flavours, each slice a harmonious blend of buttery sponge, creamy ricotta and the luscious sweetness of peaches. It’s a recipe that celebrates the joy of baking and the pleasure of sharing. Light yet indulgent, it’s the perfect excuse to pause and savour life’s delicious moments.
Ingredients:
- 1 cup (250ml) Pimm’s No.1 or cranberry juice
- 1/2 cup (110g) caster sugar
- 1 teaspoon vanilla bean paste
- 250g strawberries, halved
- 250g raspberries
- 125g blueberries
- 500g mascarpone
- 1 1/2 cups (375ml) heavy cream
- 1 tbsp powdered sugar mix
- 450g Coles Unfilled Double Sponge Cake
Method:
Toss the strawberries, raspberries and blueberries in a bowl.
Sprinkle with half the icing sugar and pour over the Pimm’s No.1 or cranberry juice.
Leave to steep for about 30 minutes, stirring occasionally.
In a separate bowl, whisk together the mascarpone, thickened cream, remaining caster sugar, vanilla bean paste and icing sugar until smooth and creamy.
Slice the sponge horizontally into two layers.
Place the bottom layer on a platter.
Spread half of the mascarpone cream on the bottom layer.
Spread half of the berry mixture on top.
Place the second layer of sponge on top.
Spread with the remaining mascarpone cream and top with the remaining berry mixture.
Refrigerate the cake for at least 1 hour to allow the flavours to meld.
Serve cold, garnished with fresh berries if desired.
