Red Fruit Moon Cake

Ingredients

• 4 unités 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)
• 1 sachet Vanilla sugar (packet) (about 8 g, contains vanilla seeds)
• 100 g Powdered sugar (½ cup, sifted)
• 300 ml Very cold whole milk cream (30 cl, well chilled)
• 30 ml Whole milk (to brush the sponge)
• 200 ml Red fruit coulis (prepared or store‑bought)
• 100 g Strawberries (cut into small pieces)
• 100 g Raspberries (cut into small pieces)

Instructions

1. Prepare the sponge batter

   Break the 4 eggs into a bowl, add 120 g of sugar and whisk on medium speed until the mixture triples in volume and becomes pale.

   Time: PT5M

2. Incorporate the vanilla and flour

   Add 1 tbsp of liquid vanilla, then fold in 120 g of sifted flour in several additions, lifting the batter with a spatula to keep it from falling.

   Time: PT3M

3. Bake the sponge

   Spread the batter onto a baking sheet lined with parchment paper, spread evenly, bake in a pre‑heated oven at 180°C for 12 minutes (check doneness with the tip of a knife).

   Time: PT12M

   Temperature: 180°C

4. Prepare the mascarpone cream

   In another bowl, combine 400 g of mascarpone, the packet of vanilla sugar, 100 g of powdered sugar, then add 300 ml of very cold cream. Whisk until a firm whipped cream forms.

   Time: PT10M

5. Cool the sponge and cut it

   Allow the sponge to cool completely (about 10 minutes), then using a large plate, cut two symmetrical half‑moons.

   Time: PT10M

6. Brush the first half‑moon

   Lightly brush the inner side of the first half‑moon with 2 tbsp of whole milk using a brush.

   Time: PT2M

7. Fill with mascarpone cream

   Fill a pastry bag (or zip‑lock bag) with the mascarpone cream and pipe around the edge and inside the first half‑moon, leaving a slight hollow in the center.

   Time: PT5M

8. Add the coulis and fruit

   Pour 200 ml of red fruit coulis over the cream, then distribute the strawberry and raspberry pieces over the entire surface.

   Time: PT3M

9. Brush the second half‑moon and assemble

   Brush the inner side of the second half‑moon with milk, place it on top of the first half‑moon, then fill any gaps with a little mascarpone cream using a spatula.

   Time: PT3M

10. Rest in the refrigerator

    Place the assembled cake in the refrigerator for at least 15 minutes before unmolding and serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: organic eggs
• Instead of Granulated sugar: cane sugar
• Instead of Liquid vanilla: vanilla bean
• Instead of All-purpose flour: wheat flour
• Instead of Mascarpone: 45 % cream cheese
• Instead of Vanilla sugar (packet): sugar + vanilla extract
• Instead of Powdered sugar: blended granulated sugar
• Instead of Very cold whole milk cream: thick fresh cream
• Instead of Whole milk: plant milk
• Instead of Red fruit coulis: red fruit compote
• Instead of Strawberries: red berries
• Instead of Raspberries: red berries

Equipment Needed

• Mixing bowl
• Electric or hand whisk
• Silicone spatula
• Baking sheet
• Parchment paper
• Oven
• Pastry bag or freezer bag
• Kitchen brush
• Refrigerator

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until the volume triples.
• Use very cold mascarpone and cream to obtain a firm whipped cream.
• Do not open the oven during the first minutes of sponge baking.

Chef Tips from the Video

• Use a split and scraped vanilla bean instead of vanilla sugar for a more intense aroma.
• Lightly dust powdered sugar on top before serving for an elegant finish.
• Serve the cake with an extra spoonful of coulis for fruit lovers.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 3 days.

Freezer: Not recommended; the cream texture degrades.

Room temperature: Consume within 2 hours of serving.

Make-Ahead Tips

• Prepare the sponge the day before and store it in an airtight container.
• The mascarpone cream can be whipped 24 h in advance and kept refrigerated.
• Assemble the cake on the day, then refrigerate until serving.