Angel Cake with Raspberries and Mascarpone Cream — Credit: Flavur / OpenAI

Ingredients

Preparation

Separate the angel cakes in half, in the thickness direction and set aside.

In the bowl of the electric mixer, combine 35% cream, apricot jam and candied ginger.
Beat until thickened, then add mascarpone and beat a little more to blend well.

On the first half of the cakes, spread the mascarpone cream, then cover with raspberries.
Place the other half on top and cover with mascarpone cream and raspberries again.

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Dessert

Angel Cake with Raspberries and Mascarpone Cream

Name: Angel Cake with Raspberries and Mascarpone Cream
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: France
Ingredients: 6 angel cakes; 2 boxes of raspberries; 1 cup (250 ml) of 35% cream; 6 tablespoons of apricot jam; 1 tablespoon of candied and chopped ginger; 1 small container of mascarpone, about 200g

Preparation: 20 min

Cooking: 0 min

Servings: 6

The angel cakes with raspberries and mascarpone cream are a light and airy dessert that combines the sweetness of raspberries and the richness of cream. Perfect for ending a meal on a sweet note, they are also visually appealing, making any occasion more festive. This delight will seduce fans of sophisticated desserts.