Chocolate mascarpone cake

How to make Chocolate mascarpone cake recipe - Preparation time: approx. 30 minutes (plus baking and chilling time)

Makes 20 slices

For the cake mix:
250 g softened butter
200 g sugar
1 sachet vanilla sugar
pinch of salt
6 eggs
350 g flour (type 405)
1 sachet baking powder
30 g cocoa powder

For the topping and glaze:
1 kg mixed berries (e.g. raspberries, strawberries and blueberries)
500 g mascarpone
250 g low-fat quark
100 g sugar
1 sachet vanilla sugar
juice of ½ lemon
2 sachets clear cake glaze
40 g sugar

Method:
Grease the baking tray and dust with flour. Pre-heat the oven to 175 °C (Gas Mark 3.5). For the cake mix, put the butter, sugar, vanilla sugar and salt into a mixing bowl and mix with the whisk of the hand mixer until frothy. Add the eggs singly and combine well.

Mix together the flour with the baking powder and cocoa powder and sieve into the egg cream mixture, stirring well with a wooden spoon. Turn the mixture into the baking tray, level the top and bake the cake on the middle shelf for approx. 30 minutes. Take out of the oven and leave to cool.

For the topping, carefully rinse the berries, sort and pat dry. Put the mascarpone with the quark, sugar, vanilla sugar and lemon juice into a mixing bowl and beat with the whisk of the hand mixer until smooth.

Spread the topping evenly over the cake and distribute the berries over the top. Put the glaze powder in a small pan with the sugar and bring to the boil with 500 ml water. Spread the glaze evenly over the berries with a teaspoon. Store in a cool place for 1 hour until the glaze is set.

Chocolate mascarpone cake recipe