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for sponge cake

Eggs – 8 pieces

Sugar – 240 grams

Flour – 240 grams

Vanillin – 1 gram


for cream

Mascarpone cheese – 500 grams

Cream 33% – 500 milliliters

Condensed milk or powdered milk – 100 (I have condensed milk)

⠀600 grams of cranberries or lingonberries and sugar to taste (I have ~200g)


1 Start with a sponge cake.

Beat eggs, sugar, vanilla, and salt until fluffy, 10-15 minutes

Add the sifted flour in small portions and mix slowly

Pour into 2 baking pans, bake at 170 degrees until toothpick dry

Beat the cheese, cream, and condensed milk until thick peaks


2 Prepare the berry layer: put frozen cranberries in a saucepan, put on fire, add sugar so that it and the berry melt. Use a blender to grind until smooth (if it seems thick, you can add a little water)

3 We cut the finished cakes with a thread into two parts (a total of 4 cakes will turn out)

4 We collect the cake (preferably in a molding ring): cake-berry layer-cream cake and so on

5 We send it to the refrigerator overnight, and enjoy it in the morning.


The batter may be a bit runny, once baked it brings out a very soft sponge. Bake this in a pre-heated oven @ 170 degree Celsius for about 30 minutes. Then change the temperature to 160 degrees and bake further till done.

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