Gâteau d'anniversaire aux fruits rouges et glaçage cream cheese/mascarpone

Berries birthday cake with cream cheese/mascarpone frosting

AuthorMaxime
Rating
Yields12 Servings
For the cake
 250 g almond flour
 60 g softened butter
 6 eggs
 50 g erythritol
 150 ml unsweetened almond milk
 5 ml vanilla extract
 15 g baking powder
 1 pinch of salt
For the garnish
 Berries of your choice (strawberries, respberries, blueberries, etc)
For the frosting
 200 g cream cheese
 250 g mascarpone
 200 ml all purpose cream
 5 ml vanilla extract
ShareTweetSave
1

Preheat the oven to 180 ° C.

Preparation of the sponge cake
2

Cream the softened butter with the sugar then add the eggs. Mix.

3

Add all the other ingredients and mix until you get a homogeneous mixture.

4

Pour into a 20 cm mold previously buttered and with a layer of baking paper at the bottom.

5

Bake 40 minutes at 180 ° C or until the sponge cake is golden and a clean knife comes out of it. Let cool then unmold.

Preparation of the frosting
6

Take out of the fridge the cream cheese about 30 minutes before making the recipe

7

Using an electric mixer or food processor, mix together the cream chesse, mascarpone and erythritol icing until you obtain a consistency similar to whipped cream.

8

Add the vanilla extract and the cream and mix again.

Cake assembly
9

Cut the cake into 3 or 4 horizontal slices.

10

On the intermediate layers, spread a layer of raspberry syrup then cover with a generous layer of frosting and put some red fruits cut into pieces.

11

Once all the layers are stacked, cover the whole cake with frosting.

12

Decorate according to your tastes. Enjoy.

Category

Ingredients

For the cake
 250 g almond flour
 60 g softened butter
 6 eggs
 50 g erythritol
 150 ml unsweetened almond milk
 5 ml vanilla extract
 15 g baking powder
 1 pinch of salt
For the garnish
 Berries of your choice (strawberries, respberries, blueberries, etc)
For the frosting
 200 g cream cheese
 250 g mascarpone
 200 ml all purpose cream
 5 ml vanilla extract

Directions

1

Preheat the oven to 180 ° C.

Preparation of the sponge cake
2

Cream the softened butter with the sugar then add the eggs. Mix.

3

Add all the other ingredients and mix until you get a homogeneous mixture.

4

Pour into a 20 cm mold previously buttered and with a layer of baking paper at the bottom.

5

Bake 40 minutes at 180 ° C or until the sponge cake is golden and a clean knife comes out of it. Let cool then unmold.

Preparation of the frosting
6

Take out of the fridge the cream cheese about 30 minutes before making the recipe

7

Using an electric mixer or food processor, mix together the cream chesse, mascarpone and erythritol icing until you obtain a consistency similar to whipped cream.

8

Add the vanilla extract and the cream and mix again.

Cake assembly
9

Cut the cake into 3 or 4 horizontal slices.

10

On the intermediate layers, spread a layer of raspberry syrup then cover with a generous layer of frosting and put some red fruits cut into pieces.

11

Once all the layers are stacked, cover the whole cake with frosting.

12

Decorate according to your tastes. Enjoy.

Berries birthday cake with cream cheese/mascarpone frosting

Leave a Reply

Your email address will not be published. Required fields are marked *