This delightful dessert combines a tender sponge cake with lime-infused cream, strawberries, and raspberries, offering a refreshing treat that brilliantly enhances the flavors of these berries, especially strawberries, the star of May. I prepared this for a delightful Mother’s Day celebration.<\/p>\n
– Serves: 8 people<\/p>\n
– Flour: 120 g
\n– Sugar: 100 g (for the cake) + 100 g (for the cream)
\n– Eggs: 4
\n– Baking powder: 1\/4 tsp
\n– Philadelphia cream cheese: 150 g
\n– Mascarpone: 100 g
\n– Heavy cream: 2 tbsp
\n– Lime zest and juice: 1 lime
\n– Strawberries: 500 g
\n– Raspberries: 200 g
\n– Water: 1 tbsp
\n– Raspberry syrup: 1 tbsp
\n– Mint leaves: 1 sprig<\/p>\n
– Total Time: 3 hours 43 minutes
\n– Preparation: 23 minutes
\n– Cooking: 20 minutes<\/p>\n
Start by beating the eggs with the sugar until the mixture triples in volume and becomes fluffy. Gently fold in the sifted flour and baking powder, lifting the mixture to keep it light. Pour the batter into a 25 cm diameter sponge cake mold. Bake at 350\u00b0F (180\u00b0C) for 20 minutes. Immediately after removing from the oven, transfer the cake onto a cooling rack. Let it cool and then wrap it in parchment paper and plastic wrap if preparing a day ahead.<\/p>\n
Wash, dry, and hull the strawberries. Cut two-thirds of them in halves and the rest into small pieces. Wash the lime, grate the zest, and squeeze out the juice. In a bowl, whip the Philadelphia cream cheese, heavy cream, mascarpone, and sugar gradually adding in the lime juice and some zest until smooth. Chill this mixture in the refrigerator.<\/p>\n
Slice the sponge cake horizontally into two layers. Moisten the bottom layer with the raspberry syrup mixed with water. Spread half of the lime cream over this layer, then scatter two-thirds of the chopped strawberries on top. Place the second sponge cake layer over this. Spread the remaining lime cream over the top. Sprinkle with the remaining chopped strawberries and all the raspberries.<\/p>\n
Arrange strawberry halves around the edge of the cake. Garnish with a sprinkle of lime zest and fresh mint leaves. Serve chilled for a truly indulgent treat.<\/p>\n\n\n