Cake
Description
Perfectly pairs with tea and coffee. The cake is quite simple to prepare and always turns out delicious. The secret lies in the combination of light sponge cake, delicate cream, and fresh fruits. As a base, you can use either chocolate or plain sponge cake. I prefer making the cream with mascarpone, but it can be replaced with butter. As for the berries, you can use any kind you like, or even other fruits. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. I crack the eggs into a bowl, add granulated sugar, and whisk until a fluffy mixture forms.
- 2
Step 2
2. I sift the flour in advance and, without stopping the whisk, gradually add it to the eggs. As soon as all the flour is in the bowl, I turn off the mixer.
- 3
Step 3
3. I mix the resulting dough with a spoon or spatula to combine the flour settled at the bottom with the rest of the mixture.
- 4
Step 4
4. Grease a springform baking pan with oil, pour in the biscuit batter, and bake in a preheated oven at 180°C for 40 minutes.
- 5
Step 5
5. I check the readiness of the cake with a toothpick, then remove it from the oven and let it cool slightly.
- 6
Step 6
6. Add the egg yolk to the mixer bowl, then add the powdered sugar and mix with a whisk.
- 7
Step 7
7. Add mascarpone to the bowl and mix until a smooth mixture forms.
- 8
Step 8
8. The finished cream is light, fluffy, and holds its shape well.
- 9
Step 9
9. I prepare the soak for the cake layers: mix the syrup from the jam with a tablespoon of cognac.
- 10
Step 10
10. Using a silicone brush or spoon, generously soak the biscuit cake on all sides with syrup.
- 11
Step 11
11. After that, I spread the mascarpone cream over the surface of the cake and distribute it evenly.
- 12
Step 12
12. I wash the strawberries and slice them, decorate the cake with berries, and serve it.