Delicate and airy red fruit cloud cake with mascarpone cream for an elegant dessert

This Red Berry Cloud Cake is the epitome of light and airy perfection, combining tender sponge cake with luscious mascarpone cream and a tangy red berry sauce. The result is a dessert that is as light as a cloud, yet bursting with rich, vibrant flavours. Each bite offers a delicious contrast between the soft, moist cake layers and the creamy, slightly sweet filling, all balanced by the tartness of the red berries. Perfect for special occasions or when you want to impress your guests with a sophisticated and delicious treat.

Why you'll love this:

You’ll love this cake for its incredible lightness and the way it effortlessly balances sweetness and tartness. The moist sponge cake is perfectly complemented by the creamy mascarpone filling, creating a melt-in-your-mouth experience that’s both indulgent and refreshing. The red berry sauce adds a beautiful color and burst of fruit that makes every bite special. This cake is not only delicious but also visually stunning, making it a perfect centerpiece for any dessert table.

Perfect opportunity:

This cloud cake is perfect for celebrations like birthdays, holiday parties, or any gathering where you want to serve something light but memorable. Its airy texture and delicate flavors make it a great choice for spring and summer events, but it’s equally wonderful as a refreshing dessert after a hearty winter meal. Serve it as the finale to a festive dinner or bring it to a tea party to wow your guests with its elegance and taste.

Decorating tips:

For an elegant presentation, sprinkle the top of the cake with shredded coconut, which not only adds a beautiful texture but also enhances the overall aesthetic with a snowy, cloudy finish. You can also garnish with some fresh red berries or edible flowers to add a pop of color and freshness. When ready to serve, cut the cake into neat slices and arrange them on a decorative platter to showcase the beautiful layers inside.

Ingredients:

For the sponge cake:

• 3 large eggs (or 4 small eggs)
• 1/2 cup sugar
• 3 tablespoons hot water
• 1 cup minus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1 sachet vanilla extract
• 1/2 cup cornstarch

For the filling:

• 200 grams frozen red berries (mixed berries, cherries or your choice)
• Less than half a cup of sugar (adjust to taste)
• 1 tablespoon lemon juice

For the cream:

• 350 grams of mascarpone or clotted cream
• 200 ml of thick cream
• 1/2 cup powdered sugar
• 100 grams of white chocolate

For the filling:

Instructions:

1. Prepare the cream:
   • Start by melting the white chocolate in a bain-marie, making sure it melts evenly without burning. In a mixing bowl, combine the heavy cream and icing sugar, whisking until the mixture thickens. Once the chocolate has cooled slightly, add it to the whipped cream mixture and continue to beat until well combined. Finally, add the mascarpone and mix gently until smooth. Place the cream in the refrigerator to cool and set while you prepare the other components.

2. Prepare the red fruit sauce:
   • Place the frozen berries in a saucepan and cook over low heat until they soften and release their juices. Once the berries are softened, puree them using a blender or food processor. Return the puree to the saucepan, add the sugar and lemon juice and cook until the sauce thickens. Set aside and let cool completely.
3. Prepare the biscuit:
   • In a large bowl, begin whisking the eggs. As you whisk, gradually add the hot water and continue beating until the mixture reaches a creamy consistency, similar to whipped cream. It is important to beat the eggs thoroughly to get the best texture. Slowly add the sugar, mixed with the vanilla extract, in several additions, continuing to beat until completely incorporated.
   • Sift together the flour, cornflour and baking powder, then gently fold into the egg mixture, being careful not to deflate the batter. Line a 22cm (9in) square or round cake tin with baking paper and grease the sides. Pour the batter into the tin and tap it gently on the counter to release any air bubbles. Bake in a preheated 175°C (347°F) oven for about 30 minutes, or until the cake is golden brown and a toothpick inserted in the centre comes out clean. Leave the cake to cool completely.
4. Assemble the cake:
   • Once cooled, cut the sponge cake in half horizontally. Place one layer of the cake in the bottom of a 28×18.5cm rectangular cake tin. Spread a little more than half of the prepared cream over the cake layer, followed by an even layer of the cooled berry sauce. Place the second cake layer on top and spread the remaining cream evenly over the top and sides of the cake.
   • Sprinkle generously with shredded coconut for a nice snowy effect. Let the cake sit in the refrigerator for at least one night to allow the flavors to blend and the cake to firm up.
5. Serve and enjoy:
   • Before serving, unmold the cake and cut it into slices. Each slice will reveal the magnificent layers of cake, cream and fruit, making it as delicious for the eyes as it is for the taste buds.

Appreciate!