Summer Mascarpone and Curd Cheese Cake with Loads of Fresh Fruit
·Whisk the egg foam
Whisk the sugar and eggs together until creamy. I use a stand mixer with a Thermomix attachment. Keep whisking until you get a nicely fluffy, pale 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 — that's normal.
Prepare the tin
Get a springform cake tin ready. Line the base with a piece of baking paper — I usually clip 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 the surface.
Make the cream
Wash the mixer bowl and beat 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 little vanilla, and sometimes I sweeten it with honey instead.
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 to add once the cake is baked.
Bake and let cool
Bake in an oven preheated to 180°C for about 45–50 minutes. Remove from the oven and place on a wire rack. Let it cool completely before releasing it from the tin. Serve chilled.