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Mascarpone cake with currants and blueberries

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Ingredients for 1 servings:

  • 4 eggs
  • 120 g sugar
  • 120 g flour
  • 4 tbsp water
  • 1 packet of vanilla sugar
  • 500 g mascarpone
  • 100 g sugar
  • 60 ml white wine
  • 1 packet of vanilla sugar
  • 300 g blueberries
  • 250 g currants (red currants)
  • Peppermint or lemon balm for decoration

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Fruity cake with mascarpone and wine cream

Preheat oven to 180°C. Separate eggs, beat egg whites with a pinch of salt until stiff peaks form. Whisk egg yolks with sugar, vanilla sugar, and water until creamy, then carefully fold in egg whites and flour. Pour into a greased fruit tart tin and bake for 12-15 minutes until golden brown. Beat mascarpone and the remaining ingredients vigorously with a mixer. Spread the cream over the cooled tart base and top with berries. Decorate with mint or lemon balm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mascarpone cake with currants and blueberries