Summer fruit cake with mascarpone cream

Ingredients for 1 servings:

• 100 g butter, soft
• 80 g sugar
• 2 eggs
• 1 bag of vanilla sugar
• 200 g flour
• 1 tsp baking powder
• 2 tbsp milk, depending on how firm the dough is
• 200 g whipped cream
• 1 bag of vanilla sugar
• 250 g mascarpone
• n. B. fruits, e.g. strawberries, kiwi, blueberries, raspberries, apricots, peaches, currants etc.
• 1 tsp powdered sugar for dusting
• 1 handful of mint leaves or lemon balm leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with sponge base for 26cm springform pan

For the base, beat the butter with a hand mixer until fluffy. Add the eggs and continue beating. Gradually add the sugar and vanilla sugar. Mix the flour with the baking powder and add to the mixture. Add a little milk if desired. The batter should fall heavily from the mixer. Pour the batter into the springform pan and bake in a preheated oven at 180°C (top/bottom heat) for approx. 30-35 minutes on the middle rack. Allow the base to cool completely. For the cream, whip the cream with the vanilla sugar until stiff peaks form and stir in the mascarpone. Spread the cream over the base. For the topping, wash the fruit, peel it if necessary, and cut it into small pieces. Place it on the cream and decorate with the small green leaves. Finally, sprinkle with powdered sugar, if desired.