Fruit & mascarpone sandwich cake

Fruit & mascarpone sandwich cake

This would be good as a dinner party dessert. Make it cheaper by replacing the berries with tinned peaches.

By , 21 September 2015

(44 votes)

Fruit & mascarpone sandwich cake

  • 1 Hour 40 Mins

  • Serves: 10

Nutritional Info
Each 140g serving contains

  • Energy

    2018KJ

    482KCAL

    24%

  • Fat

    31g

    high

    44%

  • Saturates

    19g

    high

    95%

  • Sugars

    30g

    high

    33%

  • Salt

    0.56g

    med

    9%
of your reference intake.
Typical energy values per 100g: 1441kJ/344kcal.
Ingredients
  • 225g butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 large free-range eggs
  • 225g Asda Self-Raising Flour, sifted
  • For the creamy filling and topping
  • 250g Asda Mascarpone
  • 4 tbsp single cream
  • 1 tbsp icing sugar, plus extra for dusting
  • Few drops Asda Vanilla Extract
  • 4 tbsp Asda Extra Special Raspberry Preserve
  • 150g mixed soft fruits (raspberries, strawberries, blueberries)
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Butter two 20cm sandwich cake tins and line the bases with baking paper.

  • Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well after each addition and adding 1 tbsp flour with the last two. Fold in the rest of the flour.

  • Spoon into the tins and level the tops. Bake for 25 minutes or until risen and the top springs back when lightly pressed with a finger.

  • Leave to cool in the tins for 5 minutes, then turn out on to a wire rack, remove the lining paper and leave till cold.

  • Beat the mascarpone with the cream, icing sugar and vanilla. Spread two-thirds of this filling on to one of the cakes, then add the preserve and some of the fruits. Place the other cake on top.