The quintessential English teatime treat
(130 votes)
Cook: 1 Hour
Serves: 34
Price: 18p per serving
Nutritional Information
Each 71g serving contains
Energy
883kj
211kcal
883kj
211kcal
11%
Fat
11.4g
11.4g
Med
16%
16%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
15.6g
15.6g
High
17%
17%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1243kj/297kcal
Typical energy values per 100g:
1243kj/297kcal
Ingredients
350g Asda Best for Baking Cakes spread, plus extra for greasing
350g caster sugar
6 large eggs
350g self-raising flour
325g light mascarpone
100g fat-free fromage frais
200g Asda Raspberry Seedless Jam
300g summer fruits - we used kiwis (peeled and sliced), strawberries (halved), and whole cherries and raspberries
10 sprigs fresh rosemary
Icing sugar, to dust
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm round cake tins.
2
Beat the spread and sugar until creamy. Beat in the eggs one at a time, adding 1tbsp of the flour with each of the last 2 eggs. Fold in the remaining flour.
3
Divide the cake mixture between the tins. Bake for 25-30 mins, or until the tops spring back when lightly pressed. Turn out of the tins and leave to cool completely on a wire rack.
4
Stir the mascarpone in a bowl to soften, then mix in the fromage frais. Spread one cake with a third of the jam followed by a third of the mascarpone mixture, then top with another cake. Spread with another third each of the jam and the mascarpone mixture, then top with the last cake.
5
Stir the remaining jam to loosen. Fold it gently into the remaining mascarpone mixture to create a ripple effect.
6
Top the cake with the ripple mascarpone, then the fresh summer fruits and rosemary sprigs. Dust with icing sugar to serve.