Cream Cake with Forest Fruits

Name: Cream Cake with Forest Fruits
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 10 servings
Ingredients: 120 gram Unsalted Pistachios; 260 gram Flour; 1 tablespoon Baking Powder; 1 pinch Salt; 230 gram Unsalted Butter; 150 gram White Sugar; 80 gram Honey; 1 tablespoon Bourbon Vanilla Extract; 3 Eggs; 100 milliliter Milk; 120 gram Sour Cream; 400 gram Mascarpone; 3 tablespoon Powdered Sugar; 250 milliliter Cream; 50 gram Strawberries; 50 gram Blueberries; 50 gram Raspberries; 50 gram Blackberries

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Flora

@Flora

Cream Cake with Forest Fruits: A delightful and elegant cake featuring layers of moist sponge, a creamy mascarpone filling, and a generous topping of fresh forest fruits, perfect for celebrations or a special treat.

Information

Overview

Difficulty

Easy

Spiciness

None

Time

Preparation

1 hours 0 minutes

Cooking

1 hours 10 minutes

Ingredients

Servings

Unsalted Pistachios

120 grams

Flour

260 grams

Baking Powder

1 tablespoon

Salt

1 pinch

Unsalted Butter

230 grams

White Sugar

150 grams

Honey

80 grams

Bourbon Vanilla Extract

1 tablespoon

Eggs

Milk

100 milliliters

Sour Cream

120 grams

Mascarpone

400 grams

Powdered Sugar

3 tablespoons

Cream

250 milliliters

Strawberries

50 grams

Blueberries

50 grams

Raspberries

50 grams

Blackberries

50 grams

Instructions

Prepare the Pistachios:
- Chop 120g unsalted pistachios.
- Set aside 20g of the chopped pistachios for decorating the cake later.
Prepare the Dry Ingredients:
- In a large bowl, mix 260g flour, 1 tbsp baking powder, 1 pinch of salt, and the remaining chopped pistachios (about 100g).
Prepare the Wet Ingredients:
- In a separate large bowl, blend 3 eggs, 100 ml milk, 120g sour cream, 1 tbsp bourbon vanilla extract, 230g unsalted butter (at room temperature), and 80g honey using a mixer until you achieve a smooth mixture.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring continuously until a smooth, creamy batter forms.
Bake the Sponge Layers:
- Divide the batter into two equal portions.
- Preheat your oven to 160°C (320°F).
- Bake each portion in a preheated oven for 30–35 min. If baking one layer at a time, the total baking time will be 60-70 min.
- Check for doneness by inserting a toothpick into the center of each layer. If it comes out clean, the layer is ready.
- Allow the sponge layers to cool completely before assembling the cake.
Prepare the Cream:
- In a bowl, whip 250 ml cream until it forms stiff peaks.
- In another bowl, mix 400g mascarpone with 3 tablespoons powdered sugar.
- Gently fold the whipped cream into the mascarpone mixture using a spatula until well combined.
Assemble the Cake:
- Once the sponge layers are completely cool, assemble the cake.
- Place one sponge layer on a serving plate.
- Moisten the sponge layer with a splash of milk.
- Spread a layer of the mascarpone cream over the sponge layer.
- Arrange 50g strawberries (sliced), 50g blueberries, 50g raspberries, and 50g blackberries over the cream.
- Place the second sponge layer on top of the fruit layer.
- Moisten the second sponge layer with a splash of milk.
- Cover the top and sides of the cake with the remaining mascarpone cream.
Decorate the Cake:
- Decorate the top of the cake with the reserved chopped pistachios (20g) and additional fresh forest fruits as desired.
Chill and Serve:
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the cream to set.