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Mascarpone and caramelised stonefruit layered sponge cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Highlight fresh seasonal produce in a delicious sponge cake.
Ingredients:
  • 6 eggs
  • 180g caster sugar
  • 180g plain flour, sifted
  • 300ml thickened cream, whipped
  • 250g mascarpone
  • 1 vanilla bean, split, seeds scraped
  • 75g icing sugar
  • 125g punnet raspberries
  • Honey, to serve
  • 3 peaches, peeled, chopped
  • 3 apricots, peeled, chopped
  • 1 nectarine, peeled, chopped
  • 2 thyme sprigs, plus extra to serve
  • 40.00 gm white wine
  • 2 peaches, cut into wedges, chargrilled
  • 2 nectarines, cut into wedges, chargrilled
  • 8 apricots, halved, chargrilled
Instructions:
  • Preheat the oven to 170C, then generously grease and line three 22cm cake pans.
  • Using electric beaters, whip together the eggs and caster sugar for 10 minutes or until the mixture is very thick and pale. Carefully fold in the flour with a metal spoon.
  • Pour the batter into the pans, ensuring they are evenly filled, and bake until golden and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  • Place all the fruit compote ingredients in a saucepan over medium heat. Cook for 15 minutes, stirring occasionally, until the fruits are softened. Let it cool slightly, then blend until smooth. Set aside.
  • Mix together whipped cream, mascarpone, vanilla seeds, and icing sugar until well combined.
  • Assemble the dessert by layering the cakes on a serving plate with mascarpone cream, fruit compote, chargrilled fruit, and raspberries. Finish with a sprinkle of thyme leaves and a drizzle of honey before serving.

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