Layer Cakes
For the lemon cake:
For the mascarpone cream:
For assembly and decoration:
A delicious lemon layer cake combining soft, moist lemon sponge with a smooth mascarpone cream and juicy blueberries. A layer of blueberry jam adds a fruity sweetness, while fresh blueberries and blackberries provide a beautiful finishing touch. Made with Gellwe Lemon Flavour Cake Mix, this elegant yet easy-to-prepare cake is perfect for birthdays, family gatherings and special occasions.
Beat the butter with an electric mixer for 1 minute.
Add the Gellwe Lemon Flavour Cake Mix, eggs and yoghurt, then beat with an electric mixer until a smooth batter forms.
Transfer the batter to a 20 cm round springform cake tin lined with baking parchment and smooth the surface. Bake in a preheated oven at 170°C using conventional top and bottom heat for approximately 40–45 minutes.
Remove the cooled cake from the tin and peel off the baking parchment. Level the top of the cake, then cut it horizontally into two equal layers.
Place one cake layer on a serving plate and spread with the blueberry jam.
Add the icing sugar, Gellwe Vanilla Sugar and mascarpone to the chilled whipping cream. Beat with an electric mixer until a smooth, thick cream forms.
Add three-quarters of the blueberries and gently fold them into the cream using a spatula.
Spread half of the prepared cream over the cake layer and smooth the surface.
Place the second cake layer on top, then spread with the remaining cream and smooth the surface.
Decorate the cake with the remaining blueberries, blackberries and fresh mint leaves.
