Mascarpone and Fruit Cake

Name: Mascarpone and Fruit Cake
Ingredients: 120 g flour; 100 g butter; 100 g sugar; 100 ml milk; 2 eggs; 1 tsp baking powder; 1 tsp vanilla sugar; 250 g mascarpone; 150 g heavy cream 33-38%; 50 g sugar; 1 tsp vanilla sugar; nectarines, grapes, figs (or other fruits or berries); cake jelly glaze (optional)

An original yet simple dessert cake. On the bottom — a moist, tender sponge layer; on top, an incredibly light cream made from whipped heavy cream and mascarpone cheese. I finished it off with juicy ripe nectarines, grapes, and fresh figs. That said, you can easily use a wide variety of other fruits or berries — just make sure they're ripe, soft, and sweet. Think fresh raspberries, strawberries, sweet cherries, apricots, blueberries, or blackberries. If it's not the season and fresh fruit isn't available, canned peaches work beautifully, as do regular oranges and bananas.

Ingredients:

Cake layer:
120 g flour
100 g butter
100 g sugar
100 ml milk
2 eggs
1 tsp baking powder
1 tsp vanilla sugar
Cream:
250 g mascarpone
150 g heavy cream 33-38%
50 g sugar
1 tsp vanilla sugar
Also:
nectarines, grapes, figs (or other fruits or berries)
cake jelly glaze (optional)

How to cook mascarpone and fruit cake

Make the cake layer. Beat the softened butter, sugar, and vanilla sugar together.

Add the eggs and beat well.

Pour in the milk and beat a little more.

Add the baking powder and flour in batches, beating with a mixer after each addition.

Grease a cake pan with butter (I used a 22 cm / 9-inch round pan). Pour the batter into the pan and bake in an oven preheated to 180°C (350°F) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.