Fruit cake with mascarpone cream

Ingredients for 8 servings:

• 6 eggs
• 200 g sugar
• 175 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 50 g butter, melted
• 2 packs of cream stiffener
• 300 g whipped cream
• 500 g mascarpone
• 200 g double cream cheese
• 60 g powdered sugar
• 450 g strawberry jam
• 250 g dark chocolate, melted
• Fruits such as blueberries, raspberries, grapes, etc.

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 20 minutes

Naked Cake

Beat the eggs and sugar for at least 10 minutes. Mix together the cornstarch, flour, and baking powder. Sift the flour mixture into the egg and sugar mixture. Carefully fold in the flour. Also fold in the melted butter. Line a 24 cm baking pan with baking paper. Bake in the oven at 175 degrees Celsius (top/bottom heat) for about 50 minutes. Add one packet of Sahnefest (cream stabilizer) to the cream and beat until stiff. Mix the cream cheese with the mascarpone, then add one packet of Sahnefest (cream stabilizer) and the powdered sugar. Finally, fold in all of the cream. Allow the sponge cake to cool completely and cut it in half horizontally. Place a cake ring around the first cake layer and spread half of the jam on it. Spread 1/3 of the cream on it. Place the second layer on top and press down. Spread the remaining jam and spread half of the cream on it. Place the last layer on top and press down. Spread the remaining cream on the cake and refrigerate for 1 hour. Melt the dark chocolate. Wash the fruit. Spread the chocolate all over the cake with a spoon and let it run down. Arrange the fruit on top. Refrigerate the cake for half an hour to allow the chocolate to set.