Vanilla Cake with Mixed Berry Topping

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(1 vote)
Vanilla Cake with Mixed Berry Topping
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5 h.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie767 kcal(37 %)
Protein13.27 g(14 %)
Fat59.42 g(51 %)
Carbohydrates50.62 g(34 %)
Sugar added27.93 g(112 %)
Roughage2.62 g(9 %)
Vitamin A454.79 mg(56,849 %)
Vitamin D0.64 μg(3 %)
Vitamin E3.05 mg(25 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.33 mg(30 %)
Niacin2.46 mg(21 %)
Vitamin B₆0.09 mg(6 %)
Folate30.83 μg(10 %)
Pantothenic acid0.69 mg(12 %)
Biotin12.04 μg(27 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C25.29 mg(27 %)
Potassium227.22 mg(6 %)
Calcium180.82 mg(18 %)
Magnesium40.22 mg(13 %)
Iron1.1 mg(7 %)
Iodine32.54 μg(16 %)
Zinc0.85 mg(11 %)
Saturated fatty acids30.85 g
Cholesterol252.49 mg


For the cake
6 egg yolks
6 egg whites
1 cup sugar
1 teaspoon vanilla extract
1 ¼ cups flour
6 tablespoons Corn starch
For the filling and topping
2 cups heavy cream (very well chilled)
2 cups Mascarpone
0.333 cup sugar
3 cups fresh Strawberries (hulled, washed and dry)
1 cup fresh Blueberries (washed and dry)
1 cup fresh Raspberries (washed and dry)
¾ cup almonds (slivered)
3 tablespoons butter
0.333 cup sugar
How healthy are the main ingredients?

Preparation steps

Preheat oven to 350 F. Grease and lightly dust with flour a 9" springform pan.
For the cake, in 2 mixing bowls separate the eggs. With electric mixer beat egg yolks with 1/2 cup sugar and the vanilla extract until foamy. Beat the egg whites until the form soft peaks, slowly add other 1/2 cups of sugar beating until stiff peaks form. Add egg whites on top of egg yolk mixture. Sift together flour and cornstarch over eggs and carefully fold mixtures together. Turn batter out into prepared pan, smooth over the top and bake 30-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven, allow to slightly cool. Run knife around inside edge of pan to carefully loosen cake. Remove from cake pan to a cooling rack, allowing to cool for about 2 hours.
Once cool, slice the cake horizontally creating 3 equal layers. On bottom layer place approximately half of the fresh strawberries.
In mixing bowl whip the heavy cream until stiff. Combine sugar and mascarpone together in separate bowl. Fold gently into whipped cream.
Spread approximately 1/3 of cream over the top of the strawberries and place layer number two on top. Spread a thin layer of cream over layer two and place remaining layer. Complete frosting with remaining mascarpone cream. Attractively arrange berries on top of the cake and chill for at least 4 hours.
In small frying pan add 3 tablespoons butter with 1/3 cup sugar. Heat until carmelized and light brown in color. Stir in slivered almonds. Drop mixture by teaspoonful onto parchment paper and leave to cool. Decorate lower edge of cake with candied almonds just before serving.