Fruit Cake with Mascarpone Cream




Rating: 3.00 / 5.00 (42 Votes)


Total time: 1 hour

Servings: 18.0 (servings)

Ingredients:


















Instructions:

For the fruit cake, first prepare the sponge cake. For the sponge cake, beat the egg yolks with the sugar and lemon zest until foamy.

Fold in the flour and beaten egg whites, pour into a sheet cake pan lined with baking paper and bake for about 45 minutes at top and bottom heat. Let cool.

In the meantime, make the mascarpone cream. Mix the mascarpone with 2 tablespoons lemon liqueur and 3 tablespoons sugar. Whip the cream and fold in carefully.

Turn the sponge out onto a large cake plate, peel off the paper, drizzle with 3 tablespoons of lemon liqueur, allow to soak in a little and spread the mascarpone cream all over.

Wash blackberries and grapes, cut peaches (with skin) into wedges and bananas into slices. Spread everything on the base in a pleasing way.

Cook the cake jelly with the apple juice according to the instructions and pour over the fruit when slightly cooled.

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