| | Lazy summer berry layer cake
Lazy summer berry layer cake
Lazy summer berry layer cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Use electric beaters to beat sugar and egg yolk in a bowl until thick and pale. Add the mascarpone and beat until slightly thickened.
  2. Use clean electric beaters to whisk egg white in a clean bowl until firm peaks form. Add half the egg white to mascarpone mixture. Gently fold to combine. Add remaining egg white. Fold to combine.
  3. Use a large serrated knife to split each sponge cake in half. Place a bottom cake layer on a serving plate. Brush with one-third of the hazelnut liqueur. Spread with one-third of the jam, spoon over one-quarter of the mascarpone mixture and layer with one-quarter of the berries. Repeat with two more layers of cake, liqueur, jam, mascarpone and berries. Place remaining cake layer on top. Spread with remaining mascarpone mixture and top with remaining berries, chopped white nougat and white chocolate curls.
Time for preparing:
6 min.


  • 55g (1/4 cup) caster sugar
  • 1 egg, separated
  • 250g ctn mascarpone
  • 1 plain unfilled double sponge cake (available in plastic packaging from the supermarket)
  • 60ml (1/4 cup) hazelnut liqueur, such as Frangelico
  • 160g (1/2 cup) raspberry jam
  • 700g mixed fresh berries, plus extra, to serve
  • White nougat, chopped, to serve
  • White chocolate curls, to serve