At a glance
You're making a show-stopping summer cake that layers fluffy sponge with a creamy mascarpone-curd cheese mixture and piles of fresh fruit. After whisking up a light egg foam and mixing a simple batter, you'll spread the tangy cheese cream on top, arrange fruit, and bake for about 45–50 minutes — the trick is keeping some raspberries fresh to add after baking for that perfect burst of flavor.
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Whisk up the egg foam
Whisk the sugar with the eggs until you get a creamy mixture. I use a stand mixer with a Thermomix-style whisk attachment. Keep whisking until you have a light, fluffy yellow foam.
For this step
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Mix the batter
Add the softened butter and the flour mixed with baking powder. Finally, add a pinch of salt and mix everything into a batter. Don't worry if it's not very runny – that's how it should 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. Pour the batter into the tin and smooth out the surface.
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