Mother's Day cake with rosehip preserve extra

Ingredients ()

For the sponge cake base (use springform pan 26cm diameter):
4 large eggs
4 tbsp hot water
1 pinch salt
180 g cane sugar
1/4 tsp freshly ground vanilla pod
100 g flour
100 g starch
1 level baking powder
Baking paper or butter to line pan

For the mascarpone-creme:
250 g mascarpone
50 g cream cheese
50 g icing sugar
200 g whipped cream

Also:
175 g Maintal rosehip preserve extra
Approximate 150 g fresh strawberries or other berries, cut into slices or halves

Preparation

For the sponge cake base:
Preheat the oven to 180°C (356°F) circulating air. Separate eggs and beat the egg whites with 1 pinch of salt until very stiff. Beat the egg yolks in a separate bowl with 4 tbsp. of hot water until foamy. Add sugar and freshly ground vanilla and whip everything into a thick, creamy mixture. Quickly fold in the stiffly beaten egg whites with a whisk. Mix the flour, starch and baking powder and sieve over the egg mixture. Fold in quickly as well. Pour dough into a springform pan lined with baking paper or butter. Smooth and bake in the middle of the preheated oven for about 25-30 minutes. Then remove from oven and leave to cool down completely.

For the mascarpone cream:
Put mascarpone and cream cheese in the freezer for about 20 minutes. Sift the icing sugar into a bowl, add the slightly frozen mascarpone and cream cheese and whip with a hand mixer for about 1 minute. Gradually add cold cream (from the fridge) and continue to whip until it has set.

Assembling the cake:
Horizontally cut the sponge cake base in half with a sharp knife to form two bases. Spread the lower cake base with about 3-4 tbsp. of the mascarpone cream first, then with the rosehip preserve extra. Place the upper half of the sponge cake base on top and press down lightly. Spread the remaining mascarpone cream around the Mother's Day cake and decorate with fresh strawberries.

TIPS ***
No kids? Then prick the bottom half of the sponge cake base several times with a fork and sprinkle with 2-3 tbsp. of Grand Marnier. Instead of freshly ground vanilla, grated lemon or ground tonka bean will also make a good addition to the sponge cake. 

The base can also be baked a day in advance!

A recipe from food blogger Madame Cusine. More on her blog www.madamecusine.de