Recipes
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.

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(51 votes)
Cooking Time

Cook: 1 Hour 40 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 60p per serving

Nutritional Information

Each 140g serving contains

Energy
2017kj
482kcal
24%
Fat
31g
High
44%
Saturates
19g
Med
95%
Sugars
30g
High
33%
Salt
0.56g
Med
9%
of your reference intake.
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.