Fruit, almond and mascarpone breakfast cake

Food and gastronomy

Do you want to change from the traditional sandwich or boiled eggs for breakfast?

Here’s a cake filled with good prospects to face the day full of energy. As beautiful as it is delicious, Fruit, Almond and Mascarpone Breakfast Cake is Pascale Naessens’ signature recipe. The rational food pops and former model has just released her new recipe book “Maa Cuisine Vharai” with racin version. Here is one of her delicious recipes!

Fruit, almond and mascarpone breakfast cake

Preparation: 10 minutes

Cooking time: 20 minutes

Ingredients (for 1 small cake):

  • 100 g mixed almonds
  • Berries 150 grams
  • 2 large teaspoons. s mascarpone (100 g) 2 tbsp. s in walnut paste (40 gms)
  • 1 egg + 1 egg yolk

Special ingredients: cake form + parchment paper


  1. Preheat the oven to 180 degrees Celsius.
  2. Separate egg yolks and whites. Coarsely chop walnuts with walnut paste and egg whites. Line a form with parchment paper and pour the mixture into it. Pack the corners well.
  3. Mix the mascarpone with the yolks of two eggs and then combine the fruit. It’s okay if some are mashed up, but the purpose is not to mash them. Spread the mascarpone-fruit mixture into the almond dough shape. Place in the oven for 20 minutes. The top layer is deliciously creamy and the nuts are crunchy!
Pascale Naessens recipe
“My original cooking”, Pascal Nassens

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