Ingredients
Sponge Cake:
3 large eggs
1 cup sugar
1 cup milk
½ cup vegetable oil
2½ cups all-purpose flour
1 packet vanilla sugar (or 1 tsp vanilla extract)
½ tsp baking powder
Mascarpone Filling:
500g mascarpone cheese
Zest of 1 lemon
200 ml heavy cream
3 tbsp sugar
1 cream stabilizer packet (e.g., Whip It)
Blueberry Topping:
200g blueberries (fresh or frozen)
3 tbsp sugar
1 tbsp cornstarch
Instructions
1. Make the Sponge: Preheat oven to 175°C (347°F) and grease a springform pan. Whisk eggs and sugar until fluffy. Pour in milk and oil, mixing well. Gradually mix in flour, vanilla sugar, and baking powder. Bake for 35-40 minutes until a toothpick comes out clean. Let cool completely.
2. Make the Sauce: Simmer blueberries, 3 tbsp sugar, and cornstarch in a saucepan over medium heat until thickened into a jam-like sauce. Remove from heat and cool completely.
3. Make the Filling: Mix mascarpone with lemon zest in a bowl. In a separate bowl, whip heavy cream with 3 tbsp sugar and cream stabilizer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. Assemble: Spread the mascarpone mixture evenly over the cooled sponge cake. Spoon the cooled blueberry sauce on top.
5. Swirl and Chill: Use a knife or skewer to gently swirl the blueberry sauce into the cream to create a marble effect. Refrigerate for at least 1-2 hours before serving.
Notes
Cool Completely: It is critical that the sponge cake and the blueberry sauce are completely cold before assembling, otherwise the mascarpone filling will melt.
Cream Stabilizer: If you cannot find a stabilizer packet, you can use 1 teaspoon of cornstarch or powdered sugar in the heavy cream and whip to very stiff peaks.
Storage: Keep this cake refrigerated. It stays fresh for 2-3 days.
- Prep Time: 30
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian