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In the end: Summer fruit cake

Text: Markéta Kubičková


For the dough:

  • 6 eggs
  • 180 g sugar
  • 200 g multipurpose flour
  • vanilla sugar
  • lemon zest
  • 50 g of vegetable oil

For the cream:

  • 500 g of mascarpone
  • 500 g of whipping cream
  • 130 g  sugar
  • summer fruits: blueberries, raspberries, strawberries


Beat the egg whites with the sugar, first at a low speed, until foam forms, then gradually sprinkle in the sugar and beat to maximum. Beat the egg yolks with vanilla sugar and lemon zest until it is foamy. We combine both substances and gradually add the sifted flour. We only mix gently manually. Finally, add the oil.

Bake in an oven heated to 170°C for about 20 minutes, then reduce the temperature to 150°C and finish baking for about 15 minutes. After cooling, divide the corpus into three parts.


Whisk the mascarpone, cream and sugar together in a bowl.

Spread the cream on each layer of the corpus, cover it with summer fruits (blueberries, raspberries, strawberries) and finally pour it with melted chocolate. Decorate on top.