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!
YouTube Video
Photos
Nutrition
Calories: 300kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 146mg | Potassium: 91mg | Fiber: 2g | Sugar: 18g | Vitamin A: 544IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com