Moon-shaped cake with red berries

Ingredients

• 4 pcs Eggs (fresh eggs, at room temperature)
• 120 g Granulated sugar (white granulated sugar)
• 15 ml Liquid vanilla (about 1 tablespoon)
• 120 g All-purpose flour (sift before use)
• 400 g Mascarpone (well chilled)
• 2 sachets Vanilla sugar (about 8 g per sachet, containing vanilla seeds)
• 50 g Powdered sugar (half‑sachet, sifted)
• 300 ml Whole milk cream (very cold, 30 cl)
• 30 ml Milk (to brush the sponge)
• 200 ml Red berry coulis (homemade or store‑bought)
• 150 g Strawberries (cut into small dice)
• 100 g Raspberries (whole or lightly crushed)

Instructions

1. Prepare the sponge batter

   Break the 4 eggs into the mixing bowl, add 120 g of sugar and whisk on medium speed until the mixture triples in volume and becomes pale. Incorporate 1 tbsp of liquid vanilla, then add the sifted flour (120 g) in several additions, mixing gently with the spatula.

   Time: PT10M

2. Bake the sponge

   Preheat the oven to 180°C. Spread the batter on a baking sheet lined with parchment paper, smoothing with the spatula. Bake for 12 minutes (10‑15 min depending on thickness) until the surface is golden and a knife comes out clean.

   Time: PT12M

   Temperature: 180°C

3. Prepare the mascarpone whipped cream

   In a cold bowl, mix 400 g of mascarpone, 2 sachets of vanilla sugar, 50 g of powdered sugar. Add 300 ml of very cold whole milk cream and whisk until a firm and airy texture is achieved. Refrigerate.

   Time: PT5M

4. Cool the sponge

   Allow the sponge to cool completely on a rack, about 20 minutes.

   Time: PT20M

5. Form the half‑moons

   Using a large plate or a half‑circle cutter, cut the sponge into two equal half‑moons.

   Time: PT5M

6. Assemble the cake

   Brush the first half‑moon of sponge with a little milk. Fill a pastry bag with mascarpone whipped cream and pipe around the edge and inside the half‑moon. Spread the red berry coulis, strawberry dice and raspberries over the cream. Brush the second half‑moon with milk and place it on top, flat side down. Smooth the edges and, if needed, fill small cracks with a bit more whipped cream.

   Time: PT10M

7. Chill

   Place the assembled cake in the refrigerator for at least 15 minutes before serving so the whipped cream sets.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: organic chicken eggs
• Instead of Granulated sugar: cane sugar
• Instead of Liquid vanilla: vanilla extract, scraped vanilla bean
• Instead of All-purpose flour: wheat flour, gluten‑free flour (for gluten‑free version)
• Instead of Mascarpone: cream cheese like Philadelphia (less rich)
• Instead of Vanilla sugar: sugar + vanilla extract
• Instead of Powdered sugar: very fine granulated sugar
• Instead of Whole milk cream: whipping cream
• Instead of Milk: almond milk, soy milk
• Instead of Red berry coulis: red berry compote
• Instead of Strawberries: frozen red berries
• Instead of Raspberries: blueberries, currants

Equipment Needed

• Mixing bowl (mixing bowl)
• Electric or hand whisk
• Silicone spatula
• Baking sheet
• Parchment paper
• Oven
• Pastry bag or zip‑lock bag
• Large knife
• Cutting board
• Milk container (pastry brush) (optional)
• Refrigerator

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh seasonal red berries for more flavor and color.
• Lightly dust with powdered sugar just before serving for an elegant finish.
• Serve the cake with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Keep refrigerated, covered, up to 2 days.

Freezer: Not recommended, the whipped cream texture deteriorates.

Room temperature: Consume within 2 hours of serving.

Make-Ahead Tips

• Bake the sponge the day before and store it in cling film.
• Prepare the mascarpone whipped cream ahead of time and keep it well chilled.
• Assemble the cake just before serving to prevent the sponge from becoming soggy.