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
Ingredients: 120 grams Unsalted Pistachios; 260 grams Flour; 1 tablespoon Baking Powder; 1 pinch Salt; 230 grams Unsalted Butter; 150 grams White Sugar; 80 grams Honey; 1 tablespoon Bourbon Vanilla Extract; 3 Eggs; 100 milliliters Milk; 120 grams Sour Cream; 400 grams Mascarpone; 3 tablespoons Powdered Sugar; 250 milliliters Cream; 50 grams Strawberry; 50 grams Blueberry; 50 grams Raspberry; 50 grams Blackberry

2 hrs 10 min·89 Views

Flora Petrova

352 Recipes

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.

Allergens

Vegetarian

Pescatarian

7,189kcal

10 Portions · 1,904 g

Protein

108 g

Carbohydrates

483 g

Fat

524 g

Fiber

34 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Unsalted Pistachios120 grams
Flour260 grams
Baking Powder1 tablespoon
Salt1 pinch
Unsalted Butter230 grams
White Sugar150 grams
Honey80 grams
Bourbon Vanilla Extract1 tablespoon
Eggs3
Milk100 milliliters
Sour Cream120 grams
Mascarpone400 grams
Powdered Sugar3 tablespoons
Cream250 milliliters
Strawberry50 grams
Blueberry50 grams
Raspberry50 grams
Blackberry50 grams

Prepare the Pistachios:

1
Chop 120g unsalted pistachios.
2
Set aside 20g of the chopped pistachios for decorating the cake later.

Prepare the Dry Ingredients:

3
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:

4
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:

5
Gradually add the dry ingredients to the wet ingredients, stirring continuously until a smooth, creamy batter forms.

Bake the Sponge Layers:

6
Divide the batter into two equal portions.
7
Preheat your oven to 160°C (320°F).
8
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.
35 min
1 h 10 min
9
Check for doneness by inserting a toothpick into the center of each layer. If it comes out clean, the layer is ready.
10
Allow the sponge layers to cool completely before assembling the cake.

Prepare the Cream:

11
In a bowl, whip 250 ml cream until it forms stiff peaks.
12
In another bowl, mix 400g mascarpone with 3 tablespoons powdered sugar.
13
Gently fold the whipped cream into the mascarpone mixture using a spatula until well combined.

Assemble the Cake:

14
Once the sponge layers are completely cool, assemble the cake.
15
Place one sponge layer on a serving plate.
16
Moisten the sponge layer with a splash of milk.
17
Spread a layer of the mascarpone cream over the sponge layer.
18
Arrange 50g strawberries (sliced), 50g blueberries, 50g raspberries, and 50g blackberries over the cream.
19
Place the second sponge layer on top of the fruit layer.
20
Moisten the second sponge layer with a splash of milk.
21
Cover the top and sides of the cake with the remaining mascarpone cream.