A delicious cake with white chocolate and mascarpone cream. A very easy and reliable recipe. It can be enhanced with raspberries or other fruits, or jam/preserves. Suitable options include raspberry, strawberry, orange, peach, or currant.
Ingredients:
Sponge Cake:
- 5 eggs (S or M)
- 200 g powdered sugar
- 75 g all-purpose flour
- 75 g potato starch
- 1 teaspoon baking powder
- optionally: 6 teaspoons amaretto liqueur for soaking
Fruit:
- 200 g raspberries (can be frozen)
- 2 tablespoons sugar
- 1 tablespoon fruit jelly or cornstarch
Cream:
- 500 g mascarpone
- 60 ml 30% cream
- 2 bars white chocolate
Decoration:
- e.g., fresh raspberries or ready-made sprinkles, coconut flakes, etc.
Preparation:
Sponge Cake: Preheat the oven to 180 degrees Celsius. Warm the eggs to room temperature or quicker – in a bowl of warm water. Beat the egg yolks with half of the powdered sugar until fluffy, for about 7 minutes. In another bowl, beat the egg whites until stiff, then add the remaining powdered sugar and beat for about 7 minutes until the foam is stiff and shiny. Sift together all-purpose flour, potato starch, and baking powder into a separate bowl and mix. Gently fold the egg yolks into the egg whites using a spatula.
Then sift 1/3 of the flour mixture into the batter and gently fold with the spatula, being careful not to deflate the beaten egg whites. Repeat with the remaining flour. Pour into a small 21 cm diameter pan, smooth the top, and bake for about 35 – 45 minutes (until a toothpick comes out clean). Remove from the oven, cool, and cut into 3 horizontal layers. Optionally, sprinkle with liqueur (2 teaspoons per layer).
Fruit: Place the raspberries in a saucepan and thaw if frozen, warming them covered for about 10 minutes. Add sugar and bring to a boil, then add the jelly, mix, and remove from the heat. Let it cool.
Cream: Place the mascarpone in a bowl and beat for about 1 minute (until tripled in volume). In a saucepan, bring the cream to a boil, remove from heat, add the chopped chocolate, and stir until melted. Transfer to a clean bowl and let cool completely. Gradually add mascarpone to the bowl with chocolate, a few spoonfuls at a time, briefly mixing until a smooth cream forms.
Assembly: Place the bottom sponge cake layer on a serving platter, spread half of the raspberries, and 1/3 of the cream. Cover with the second cake layer, spread the remaining raspberries and half of the remaining cream. Cover with the last sponge layer and spread the remaining cream over the entire cake. Sprinkle the sides with coconut flakes and decorate the top with sprinkles or fresh raspberries. Chill in the refrigerator for about 1 hour or until needed.
