Delicate and Airy Red Berry Cloud Cake with Mascarpone Cream for an Elegant Dessert

This Red Berry Cloud Cake is the epitome of light and airy perfection, combining a tender sponge cake with a luscious mascarpone cream and a tangy red berry sauce. The result is a dessert that feels as light as a cloud, yet bursts with rich, vibrant flavors. Each bite offers a delightful contrast between the soft, moist cake layers and the creamy, slightly sweet filling, all balanced by the tartness of the red berries. Ideal for special occasions or when you want to impress your guests with a sophisticated and delectable treat.

Why You’ll Love This:

You’ll love this cake for its incredible lightness and the way it effortlessly balances sweetness with tartness. The fluffy sponge cake is perfectly complemented by the creamy mascarpone filling, creating a melt-in-your-mouth experience that is both indulgent and refreshing. The red berry sauce adds a beautiful color and a burst of fruitiness that makes each bite feel special. This cake is not only delicious but also visually stunning, making it a perfect centerpiece for any dessert table.

Perfect Occasion:

This cloud-like cake is ideal for celebrations such as birthdays, anniversaries, or any gathering where you want to serve something light yet memorable. Its airy texture and delicate flavors make it a great choice for spring and summer events, but it’s equally wonderful as a refreshing dessert after a hearty winter meal. Serve it as the grand finale to a festive dinner or bring it to a tea party to wow your guests with its elegance and taste.

Decoration Tips:

For an elegant presentation, sprinkle the top of the cake with shredded coconut, which not only adds a lovely texture but also enhances the overall aesthetic with a snowy, cloud-like finish. You can also garnish with a few fresh red berries or edible flowers to add a pop of color and freshness. When serving, cut the cake into neat slices and arrange them on a decorative platter to highlight the beautiful layers inside.

Ingredients:

For the Sponge Cake:

• 3 large eggs (or 4 small eggs)
• 1/2 cup sugar
• 3 tablespoons hot water
• 1 cup minus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1 packet of vanilla extract
• 1/2 cup cornstarch

For the Filling:

• 200 grams of frozen red berries (mixed berries, cherries, or your choice)
• Less than 1/2 cup of sugar (adjust to taste)
• 1 tablespoon lemon juice

For the Cream:

• 350 grams of mascarpone or clotted cream
• 200 ml heavy cream
• 1/2 cup powdered sugar
• 100 grams white chocolate

For Topping:

• Shredded coconut

Instructions:

1. Prepare the Cream:
   • Begin by melting the white chocolate using a double boiler method, ensuring it melts evenly without burning. In a mixing bowl, combine the heavy cream and powdered sugar, whipping until it thickens. Once the chocolate has cooled slightly, fold it into the whipped cream mixture and continue to beat until well combined. Finally, add the mascarpone and gently mix until smooth. Place the cream in the refrigerator to chill and set while you prepare the other components.
2. Make the Red Berry Sauce:
   • Place the frozen red berries in a saucepan and cook over low heat until they soften and release their juices. Once the berries are softened, puree them using a blender or food processor. Return the puree to the saucepan, add the sugar and lemon juice, and cook until the sauce thickens. Set aside to cool completely.
3. Prepare the Sponge Cake:
   • In a large mixing bowl, start whipping the eggs. As you beat, gradually add the hot water, and continue beating until the mixture reaches a creamy consistency, similar to that of whipped cream. It’s important to beat the eggs thoroughly for the best texture. Slowly add the sugar, mixed with vanilla extract, in several additions, continuing to beat until fully incorporated.
   • Sift together the flour, cornstarch, and baking powder, and gently fold into the egg mixture, taking care not to deflate the batter. Line a 22 cm square or round cake pan with parchment paper and grease the sides. Pour the batter into the pan and tap it gently on the counter to release any air bubbles. Bake in a preheated oven at 175°C (347°F) for about 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
4. Assemble the Cake:
   • Once cooled, slice the sponge cake in half horizontally. Place one layer of the cake in the bottom of a 28×18.5 cm rectangular cake mold. Spread slightly more than half of the prepared cream over the cake layer, followed by an even layer of the cooled red berry sauce. Place the second cake layer on top and spread the remaining cream evenly over the top and sides of the cake.
   • Sprinkle shredded coconut generously over the top for a beautiful snowy effect. Let the cake rest in the refrigerator for at least one night to allow the flavors to meld and the cake to firm up.
5. Serve and Enjoy:
   • Before serving, remove the cake from the mold and slice it into portions. Each slice will reveal the beautiful layers of cake, cream, and fruit, making it as delightful to the eyes as it is to the taste buds.

Enjoy!