Picnic: Hazelnut and Raspberry Sponge Cake.
by a tale
This sponge cake represents the sweet highlight of the picnic we had a few weeks ago.
Finally we managed to write down those recipes.
We end these series with a sweet treat.
But be aware, you might want more after the first slice of this delicious cake. With all the mascarpone it is very rich indeed. Philine had three slices all in all and knew it was going to hurt soon after the second one.
Very happy weekend!
6 teaspoons of cold water
240 g caster sugar
180 g sifted white flour
1/2 tsp of baking powder
a pinch of salt
300 g of fresh raspberries
225 g cream cheese
115 g mascarpone
85 g icing sugar
zest and juice of two lemons (organic)
150 g almonds
For the sponge: Preheat oven to 180° C. Line a 26 cm cake tin with baking paper.
Whisk eggs whites with water in an electric mixer until thick, pale and tripled in volume (7-8 minutes).
Add egg yolks, whisk until all comes together
Sift over flour in three batches, folding each batch in with a large spoon.
Pour gently into baking tin and bake until light golden and centre springs back when pressed lightly with your fingertip (20-25 minutes). Carefully loosen with a knife. Turn onto a wire rack, remove baking paper, turn back over, then cool completely.
Plainly put mascarpone, cream cheese and icing sugar together in a bowl and mix well until you have a creamy and smooth frosting.
Make sure the cake has completely cooled down before you spread half of the mascarpone mixture on the lower cake layer. Cover completely with raspberries. Put the second layer on top and cover the whole cake completely with the remaining frosting. Garnishing with sliced almonds or/and left over raspberries is optional.