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Moon-shaped cake with red berries
A light sponge cake, topped with a firm mascarpone whipped cream and fresh red berries, presented in half-moons to celebrate the end of Ramadan. Easy to make, it melts in the mouth and adds a festive touch to your table.
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Critical Success Points
- • Whisk the eggs and sugar until the mixture triples in volume.
- • Use a very cold bowl for the mascarpone whipped cream.
- • Do not over‑bake the sponge so it stays moist.
- • Brush the sponge with milk to prevent it from drying out.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful of splashes from the very cold cream.
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