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Cooking
Summer Cake with Mascarpone, Curd Cheese and a Mountain of Fresh Fruit
· 8 servings
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.
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.
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.
Make the cream
Wash the mixer bowl and whisk 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. Sometimes I add a bit of vanilla, and sometimes I sweeten it with honey instead of sugar.
Top with fruit
Spread the cream evenly over the batter and arrange the fruit on top. I usually keep a handful of fruit, mostly raspberries, aside and add it 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 on a wire rack. Let it cool completely before removing it from the tin. Serve chilled.