250 g of mascarpone

80 g of butter

200 g of powdered sugar

1 sachet of vanillin

3-4 tablespoons of whole milk

For the filling:

2 small Golden Delicious apples

4 kiwis

PREPARATION

Combine the soft butter and granulated sugar in a large bowl and work them until the mixture is light and fluffy enough

Incorporate the whole egg and egg whites and mix everything with whips.

Sift the flours with the yeast, add them a little at a time to the frothy mixture alternating them with the milk, mix everything

Flavor everything with the grated lemon peel and mix again.

At this point pour the mixture into a greased mold or lined with baking paper

Bake the cake in a preheated oven at 160 ° for about an hour.

When the sponge cake is ready, take it out of the oven, let it cool and finally turn it out onto a tray.

Peel the apples, core them and cut them into thin slices

Peel the kiwis and cut them into slices.

For the mascarpone cream, beat the soft butter with the powdered sugar in a large bowl, add a tablespoon of milk at a time and work everything until the mixture is light and fluffy.

Combine the mascarpone and vanillin and mix well

As soon as the glaze is ready, cut the cake in half and spread only one part with ⅓ of the cream, then put a few slices of apple and kiwi on top and cover with the other half of the cake.

At this point, spread the glaze over the cake, then put the remaining one in the pastry bag and garnish the edges.

Then decorate the surface of the cake with the remaining kiwis and apples slices and transfer it to the fridge for about an hour.

Serve.