Summer fruitcake with lemon mascarpone cream

Theres a different fruit in every bite of this moist cake.

The ingredient of Summer fruitcake with lemon mascarpone cream

1. 250g unsalted butter, softened
2. 250g caster sugar
3. 6 eggs
4. 1/2 cup (120g) sour cream
5. 200g raw almonds
6. 180g plain flour, sifted
7. 1 1/2 teaspoons baking powder
8. 1 teaspoon vanilla extract
9. 150g raspberries
10. 150g blueberries
11. 2 small peaches, peeled, sliced
12. Icing sugar, to dust
13. 200g mascarpone
14. 150ml thickened cream
15. Juice and zest of 1 small lemon

The instruction how to make Summer fruitcake with lemon mascarpone cream

1. Preheat oven to 180C. Grease a 24cm springform pan and line the base with baking paper.
2. For lemon mascarpone cream, beat ingredients in a bowl to combine. Cover and refrigerate until ready to serve.
3. Place butter and caster sugar in the bowl of an electric mixer and beat until light and fluffy. Whisk in eggs one at a time, beating well after each addition. Whisk in sour cream.
4. Process almonds in a food processor until fine crumbs, then fold into mixture with flour and baking powder.
5. Stir in vanilla, then pour half the batter into pan and sprinkle with half the fruit. Repeat layers of batter and fruit.
6. Bake for 45-50 minutes (cover loosely with foil if it starts to brown) until a skewer inserted in the centre comes out clean.
7. Cool in the pan for 15 minutes, then place on a rack and dust with icing sugar. Serve with lemon mascarpone.

Nutritions of Summer fruitcake with lemon mascarpone cream

fatContent: 896.728 calories
saturatedFatContent: 67 grams fat
carbohydrateContent: 35 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 40 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: