This extremely light and fluffy cake is full of nectarines, cherries, strawberries, raspberries, and blackberries! Get the recipe below from the incredible Tatyana’s Everyday Cooking!
INGREDIENTS
For Sponge Cake:
- 6 large eggs
- 1 cup (200 g) white granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
For Whipped Cream:
- 1 cup (150 g) raspberries
- 1/3 cup (67 g) white granulated sugar
- 8 oz (227 g) cream cheese or mascarpone, softened
- 1 cup (175 g) white chocolate chips, melted
- 1 teaspoon vanilla extract
- sprinkle of salt
- 2 cups (473 ml) heavy cream, chilled
- 1 1/2 cups (187 g) confectioner’s sugar
For Filling:
- 1 cup sweet sangria wine
- 4 to 6 cups sliced fruit and berries
Sources:
- Main Image & Recipe: Tatyana’s Everyday Cooking
