Blackberry Mascarpone Sponge Cake
Perfect for Summer Time, this Blackberry Mascarpone Cake is our favorite to snack on! The almond extract brings so much flavor in!
Equipment
Ingredients
BLACKBERRY MASCARPONE CAKE
- 3 eggs
- 2/3 cup (130 g) sugar
- 1 cup (225 g) Mascarpone cheese
- 1 1/4 cups (155 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (4 g) almond extract
- 8 oz (225 g) blackberries (Washed | Pat dry)
Instructions
- Place your Daisy Flexipan® Mold on the top of your Small Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
BLACKBERRY MASCARPONE CAKE
- In your mixing bowl, beat together the eggs and sugar until light and fluffy (about 2 minutes on medium high speed). Add your mascarpone cheese. Then, slowly incorporate the all-purpose flour, baking powder and almond extract. Fold your blackberries.
- Pour your preparation into the Flexipan®, flatten the batter with your spatula. Cover with Octagonal Bonmat so your cake rises flat.
BAKE!
- Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 30min). It is ready when the toothpick inserted into the center comes out clean.
- Once your Blackberry Mascarpone Sponge Cake is out of the oven, remove the Bonmat™ and let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Blackberry Mascarpone Sponge Cake
Amount Per Serving
Calories 300
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 90mg30%
Sodium 146mg6%
Potassium 91mg3%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 18g20%
Protein 6g12%
Vitamin A 544IU11%
Vitamin C 6mg7%
Calcium 119mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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