Cake with raspberries and blueberries
Raspberry and blueberry cake is a perfect, light dessert, perfect for summer days. This cake is a real feast for the sweet teeth. It combines a crunchy base, a creamy mascarpone layer and juicy fruit.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 250 g mascarpone
- 125 g blueberries
- 300 g chilled condensed milk
- 375 g raspberries
- 100 g sugar
- 200 g butter
- 180 g chicken eggs, whole
- 300 g wheat flour, type 550
Method of cooking:
- On the lid of the bowl place a container and weigh 375 g of raspberries and 125 g of blueberries. Set aside.
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