A simple, quick cake that anyone can really do. The combination of cinnamon and fruits like strawberries and blackberries is perfect.
- 2.5 cup of wheat flour
- 1 cup of sour cream 18%
- 2/3 cup of oil
- 1/2 cup of sugar
- 3 eggs (medium)
- 1 tablespoon of cinnamon
- 3 teaspoons of baking powder,
- 2 tablespoons of candied orange peel
- pinch of salt
- 300ml of heavy cream
- 30dag mascarpone
- 2 teaspoons of powdered sugar
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon cappuccino powder (optional)
strawberries, blackberries, raspberries, currants, blueberries (seasonal berries) and mint,
Put the cream, sugar, oil and eggs in a bowl. Mix thoroughly.
Add to the dough: flour, baking powder, cinnamon and orange zest (finely chopped). Stir quickly but thoroughly with a spoon or whisk.
Grease the tart or cake tin (about 26 cm) with butter and sprinkle with breadcrumbs. Pour the finished dough into the mold.
Bake in the temperature of 180 degrees C for 40 minutes or until a dry stick. After taking it out, cool it down.
Beat the mascarpone with powdered sugar, cinnamon and cappuccino, if used, until fluffy. Separately, beat the cold heavy cream – until stiff. Combine them with a spatula or at low speed of the mixer. It should be stiff and fluffy. Put in the fridge.
Wash, dry and slice the fruit as desired.
Put the cream on the cooled cake. Garnish with fruit and mint. Serve it immediately (or refrigerate).
* Alternative option: cut pieces of dough and put cream and fruit on them, and keep the remaining cream in the refrigerator. You will be able to serve the cake at any time.