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Пирог с маскарпоне и ягодами

Mascarpone Berry Cake (Two-Tone)

A moist two-tone cake: chocolate and lemon batters layered with blackcurrants and finished with a silky mascarpone custard topping.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Pies
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Batter
  • 200 g flour
  • 150 g sugar
  • 3 eggs
  • 2 tsp baking powder
  • 2 tsp cocoa powder
  • 1 tbsp lemon zest
  • frozen blackcurrants for layering
Mascarpone topping
  • 250 g mascarpone
  • 70 g sugar
  • 2 eggs

Method
 

Batter and topping
  1. Beat the eggs with the sugar in a bowl using a mixer until light and fluffy. Add the flour with the baking powder and stir to combine.
  2. Divide the batter in half: stir the lemon zest into one half and the cocoa powder into the other. You now have two batters.
  3. For the topping, stir the mascarpone, sugar and eggs in a separate bowl until smooth.
Assembly and baking
  1. Pour the batters into the pan in layers, alternating with berries: chocolate batter first, then currants, the lemon batter, currants again - and the mascarpone topping last.
  2. Bake in an oven preheated to 180 °C (350 °F) until done - mine took an hour.
  3. Let the cake cool completely before serving. Enjoy!

Notes

A fully cooled cake slices much more neatly - the mascarpone layer sets as it cools.