Cakes & Desserts
Sponge Cake with Raspberry Mascarpone Cream
Light sponge layers filled with a silky cream of raspberries and mascarpone, topped with plenty of fresh fruit. Bake the sponges the day before, assemble and coat the cake in the morning so the cream has time to set. Decorate it just before serving.
Total: 50 min
Servings: 1
Method
01.
Preheat the oven to 180 °C. Lightly grease the cake tins with butter and line them with baking paper – first place a circle on the base, then fit a strip around the side. Beat the softened butter, lem…
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