Christmas Cream Cake with Blackberries and Darbo Orange

• 200 gr Darbo blackberry
• 200 gr Darbo orange

Sponge cake:

• 5 eggs L
• 300 g powdered sugar
• 300 g cake flour

Punch:

• 250 ml boiling water
• 80 ml lemon vodka
• 2 tablespoons of vanilla syrup

• 750 ml of cream
• 250 g mascarpone cheese
• 4 tablespoons of sugar

1. Crack the eggs into a bowl and beat them with a whisk until light and stiff. Add the powdered sugar and continue beating. Then gradually add the flour until smooth.
2. Preheat the oven to 180°C (bottom). Pour the batter into a round baking dish and bake for 35-40 minutes until light golden brown.
3. Pour the cream into a bowl and use a whisk to mix it with the marcarpone cheese and sugar, creating a stiff cream.
4. In a bowl, mix all the punch ingredients.
5. Cut the finished sponge cake into three pieces and soak each one in the punch. Spread the Darbo Blackberry cream on the first, the Darbo Orange cream on the second, and the last layer with just the cream.
6. Place the finished cake in the fridge for about 30 minutes.