Torta Margherita with cream and raspberries

This is a variation on my simple Italian sponge cake, this time filled with a delicious mascarpone custard cream and fresh raspberries. The sponge is light and fluffy, the filling smooth and creamy, and the whole cake practically melts in your mouth! I’ve brushed the sponge with a little limoncello, which pairs beautifully with the raspberries. It’s just one of the many ways to enjoy this lovely Italian cake, and I’d love to hear what other variations you come up with ;).

Ingredients for the sponge cake:

• 4 large eggs
• pinch of salt
• 120 g caster sugar
• freshly grated lemon zest
• 120 g potato starch

All the ingredients should be at room temperature.

Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer and whisk with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks and mix briefly. Add the lemon zest and mix until combined. Sift the potato starch directly into the egg mixture and gently fold it in with a hand whisk, just until combined.

Line the base of a 23 cm springform tin with baking paper, leaving the sides unlined. Transfer the batter to the tin and level the surface.

Bake at 170°C for about 45-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tin. The cake may sink slightly in the centre as it cools, which is normal. Any small dip can be trimmed with a knife when you cut the sponge into two layers.

Ingredients for the mascarpone custard cream:

• 1 sachet of unsweetened vanilla custard powder (a sachet intended for 500 ml milk)
• 250 ml milk
• 3 tbsp sugar
• 250 g mascarpone, chilled
• 2 tsp powdered gelatine
• 40 ml cold water

Prepare the custard with the 3 tablespoons of sugar, following the packet instructions but using 250 ml milk instead of 500 ml. Bring to the boil and cook briefly, stirring constantly. Remove from the heat, transfer to a bowl and cover with cling film pressed directly onto the surface of the custard. Leave to cool, then chill in the fridge.

Sprinkle the powdered gelatine over 40 ml cold water and leave to bloom for 10 minutes. Gently heat over a low heat, stirring, until completely dissolved. You can also dissolve it in the microwave. Do not allow it to boil, as this may affect its setting properties. Remove from the heat and leave to cool slightly, making sure it remains liquid.

Place the chilled mascarpone in the bowl of a stand mixer and beat briefly using the whisk attachment. With the mixer running, add the cold pudding in three batches. The mixture may initially look thick and lumpy, but as you continue mixing, it should become a smooth, uniform custard cream. Be patient! Add 1-2 tablespoons of the custard cream to the cooled, liquid gelatine and stir thoroughly to bring the two mixtures closer in temperature and prevent lumps from forming. Pour this tempered gelatine mixture into the remaining cream and mix briefly until combined.

Additionally:

• 300 g raspberries
• icing sugar, for dusting
• 3 tbsp limoncello (or lemon juice), mixed with cold, boiled water to make ⅓ cup of syrup for brushing the sponge

To assemble:

Cut the sponge cake horizontally into two layers and lightly brush them with the syrup. Gently fold the raspberries into the custard cream, taking care not to crush the fruit. Spread the filling over the bottom sponge layer, then place the second layer on top, making sure its unsoaked side faces upwards.

Dust the Torta Margherita generously with icing sugar.

Enjoy!