Recipes
Fruit & mascarpone sandwich cake
This would be good as a dinner party dessert. Make it cheaper by replacing the berries with tinned peaches.
This would be good as a dinner party dessert. Make it cheaper by replacing the berries with tinned peaches.
(51 votes)
Cook: 1 Hour 40 Mins
Serves: 10
Price: 60p per serving
Nutritional Information
Each 140g serving contains
Energy
2017kj
482kcal
2017kj
482kcal
24%
Fat
31g
31g
High
44%
44%
Saturates
19g
19g
Med
95%
95%
Sugars
30g
30g
High
33%
33%
Salt
0.56g
0.56g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1441kj/344kcal
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
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
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Butter two 20cm sandwich cake tins and line the bases with baking paper.
2
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.
3
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.
4
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.
5
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.