Delicate sponge, a reliably airy mascarpone cream, and a vivid berry layer — this cake comes together beautifully without a springform pan. Bake one sheet on a tray, cut the layers with a plate, and build a tall, elegant dessert for a celebration.
Ingredients
For the sponge sheet
- Eggs — 4
- Sugar — 4.2 oz | 120 g
- Flour — 5 oz | 140 g
- Baking powder — 1 tsp | 1 tsp
- Vanilla sugar — 2 packets
For the cream
- Whipping cream, 35% — 2 1/2 cups | 600 ml
- Mascarpone — 7 oz | 200 g
- Powdered sugar — 3/4 tbsp | 3/4 tbsp
- Cream stabilizer — 3 packets
For the berry filling
- Berries (strawberries or raspberries) — 8.8 oz | 250 g
- Sugar — 3.5 oz | 100 g
- Lemon juice — juice of 1/4 lemon | juice of 1/4 lemon
- Cornstarch — 0.5 oz | 15 g
- Water — 2 tbsp | 30 ml
Step-by-step recipe
- Preheat the oven to 356°F | 180°C. Line a baking sheet with parchment. On the back of the paper, you can trace 3 circles 6–7 in | 16–18 cm in diameter so you can cut out the layers later.
- Make the sponge batter: beat the eggs with the sugar and vanilla sugar until thick, pale, and voluminous, 5–7 minutes on high speed. Sift together the flour and baking powder, then gently fold them in with a spatula until smooth.
- Spread the batter evenly over the baking sheet in a layer 0.4–0.6 in | 1–1.5 cm thick. Bake for 12–15 minutes, until golden and springy to the touch. Transfer the sheet to a rack and cool completely.
- Once cooled, peel the sponge from the parchment and cut out 3 identical rounds using the marked circles or a plate as a template.
- Cook the berry filling: in a saucepan, combine the berries, sugar, and lemon juice. Bring to a gentle simmer and mash the berries. Dissolve the cornstarch in the water, pour it in a thin stream into the saucepan while stirring, and cook for 1–2 minutes until thickened. Cool completely.
- For the cream: whip the well-chilled cream with the powdered sugar and stabilizer to soft peaks. Add the mascarpone and whip to a dense, stable cream.
- Assembly without a pan: place the first layer on a cake board, spread on part of the cream, leaving a 0.4 in | 1 cm border, then top with half the berry filling. Cover with the second layer and repeat. Use the third layer to cover the top and sides with the remaining cream.
- Chill the cake for 2–3 hours to set. Serve with fresh berries, if desired.
Nutritional value
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1/8 cake | ≈520 kcal | ≈8 g | ≈36 g | ≈44 g |
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Tips and variations
- For even layers, trace the circles on the parchment in advance and spread the batter in an even layer.
- Be sure to cool the filling completely, or the cream may loosen.
- No cream stabilizer? Make sure the cream and mascarpone are very cold, and chill the bowl and beaters too.
- You can make 4 thinner layers by baking two sheets and slicing each one in half horizontally.
- For decoration, fresh berries, chocolate shavings, or crumbs from the trimmed sponge all work beautifully.
FAQ
What can I use instead of mascarpone in the cream?
You can use full-fat cream cheese or a mild curd cheese. Whip briefly so the cream stays smooth, not grainy.
Can I use frozen berries?
Yes. Do not thaw them completely: add them straight to the saucepan, warm with the sugar, then thicken with the cornstarch as directed.
What is the best baking temperature for the sponge sheet?
356°F | 180°C in a preheated oven. Bake for 12–15 minutes, until golden and springy when lightly pressed.