How to cook
Place one sponge cake layer in a cake tin. Using a spoon, syrup it with the compote juice.
In a bowl, mix the cheese and powdered sugar. Beat briefly with a mixer. Break the chocolate into the 2/5 cup (100 ml) of cream.
Place the mixture in a water bath and stir, until it has melted. Remove from the heat and leave it to cool slightly. In another bowl, whip the remaining cream.
Add the melted chocolate to the cheese and mix with a spatula. Add the whipped cream in a few portions, by stirring with a spatula. Spread half of the cream over the syrupy sponge cake layer.
Place the second sponge cake layer on top, syrup it and apply the remaining cream.
Refrigerate the Cream Cake overnight and then release it from the ring.
Decorate it to your taste!
The Easy Cake with Philadelphia and Mascarpone is ready.