Quick Butter cake with Mascarpone cream

Instructions

1. In a bowl combine flour, salt and baking powder.
2. With a mixer, beat the butter and sugar until fluffy. Add the eggs, sour cream and lemon juice and the finely grated zest of the lemon.
3. Add the dry ingredients and stir.
4. Prepare a rectangular-shaped tray of size 25x20 cm, covering the bottom with baking paper. Grease the bottom with a little melted butter and sprinkle with 1 tbsp crystal sugar. Transfer the dough to the pan.
5. Preheat the oven to 180°C and bake the cake for 45-50 minutes.
6. Remove the cake and leave to cool. Transfer it to a metal grill and remove the baking paper. Cut into 8 pieces.
7. While the cake is baking, make the cream. Separate the egg whites from the yolks. Beat the egg whites to snow peaks and transfer to a bowl. In the bowl where you beat the egg whites, put the yolks and sugar. With a mixer, beat well until light and fluffy. Add mascarpone cheese and sour cream. Stir gently until a homogeneous mixture is obtained. Add the egg whites in 2 parts and stir. Spread the cream over the pieces of cake and arrange the fruits.
8. Decorate with mint petals.

• Servings : 8
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Cakes, Pies and pastry, Dessert, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Baking powder, Blueberries, Butter, Caster sugar, Crème fraîche, Eggs, Flour, Fruit, Lemon, Lemon juice, Mascarpone cheese, Salt, Vanilla, касис