- Prepare the sponge cake:
- Preheat the oven to 180°C. Line a round baking sheet (diameter 24 cm) with baking paper.
- In a bowl, whip the eggs with the sugar until light and fluffy.
- Sift the flour and baking powder and gently add them to the egg mixture. Add the melted butter and mix until you get a smooth dough.
- Pour the mixture into the pan and bake in the oven for about 25-30 minutes. Do the toothpick test: if it comes out clean, the sponge cake is ready. Let it cool.
- Prepare the cream:
- In a bowl, whip the fresh cream and add the mascarpone and icing sugar. Mix gently until you get a homogeneous cream. If desired, add lemon zest for a touch of freshness.
- Assemble the tart:
- Once the sponge cake is cold, turn it upside down on a serving plate. Spread the cream evenly on top.
- Decorate with fresh fruit as desired, arranging it in a creative way.
- Polishing (optional):
- If you want, you can dissolve some cake jelly according to the instructions and brush it on the fruit to give shine.
- Serve:
- Let it rest in the refrigerator for at least an hour before serving. Cut into slices and enjoy!
Enjoy your meal! 🍓🥝✨
