At a glance
First you'll whip up a simple sponge from beaten eggs, sugar, butter and flour, then spread it into a cake tin. Separately, you'll make a smooth filling from curd cheese and mascarpone, spread it over the sponge and pile it generously with fresh fruit. The cake is then baked a little longer until golden and needs time to cool completely so it slices neatly and the flavours have a chance to meld together.
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Whisk the eggs fluffy
Whisk the sugar and eggs together until creamy. I use a stand mixer with a Thermomix. Keep whisking until the mixture turns into a nicely fluffy yellow foam.
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Mix the batter
Add the softened butter and the flour mixed with baking powder. Finish with a pinch of salt, then mix into a batter. Don't worry if it's not very runny — it shouldn't be.
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Prepare the tin
Get a springform cake tin ready. Line the base with a piece of baking paper — I usually clamp it into the tin and then trim off the overhanging edges with scissors. Grease the sides with butter or oil. Transfer the batter into the tin and smooth out the surface.
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