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Cooking
Summer Mascarpone and Curd Cheese Cake with Loads of Fresh Fruit
· 8 servings
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.
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.
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.
Make the filling
Wash the mixer bowl and whip together the sugar, egg yolk and curd cheese. Once combined, let the mixer run on a lower speed and gradually add the mascarpone, spoon by spoon. I sometimes add a touch of vanilla, and sometimes sweeten it with honey instead.
Top with fruit
Spread the filling evenly over the batter and arrange the fruit on top. I usually keep a handful of fruit — mostly raspberries — aside to add once the cake is baked.
Bake and let cool
Bake in an oven preheated to 180°C for about 45–50 minutes. Take it out and place it on a wire rack. Let it cool completely before removing it from the tin. Serve chilled.