FRIJE

Instructions

• 1.   Preheat your oven to 160 °C (320 °F).
• 2.   Beat the eggs and sugar until you have a pale mixture.
  Add the flour and baking powder.
• 3.   Add a few drops of vanilla extract.
• 4.   Whip 55 cl (18.6 fl oz) of cream (30% fat content) to make whipped cream, making sure to use cold cream.
• 5.   Using a spatula and gentle movements, carefully fold the whipped cream into the other mixture.
• 6.   Pour your batter into a greased 25 cm (9.8 in) diameter and 10 cm (3.9 in) height cake pan.
• 7.   Once your cake is baked, remove it from the oven and unmold it.
• 8.   Now, let's move on to the mascarpone whipped cream. Pour the mascarpone into a bowl and whisk it.
• 9.   Add 20 cl (6.8 fl oz) of liquid cream (30% fat content) and whisk with an electric mixer, gradually increasing the speed.
• 10.   When the cream thickens, gradually add the powdered sugar and continue whisking.
  Once the whipped cream is firm, stop whisking.
• 11.   Assembling the cake:
• 12.   Using a cake leveler, cut your Molly cake into the desired number of discs. (Here, three)
  Pour raspberry syrup into a bowl and brush it onto your three cake layers.
• 13.   Using a spatula, spread a layer of mascarpone whipped cream between the cake layers and sprinkle with your fruits.
• 14.   Once your cake is assembled, use the remaining mascarpone whipped cream and spread it unevenly around the cake.
  The Molly cake should remain visible.
• 15.   Use the remaining raspberries and blueberries to decorate the top of your cake.

Nutritional information *