Cut cake in two horizontally and set aside.
In a bowl, gently fold 1/2 cup (125 mL) whipping cream into mascarpone and set aside.
In another bowl, whip remaining cream and maple syrup together with an electric beater until slightly thickened.
Add mascarpone and beat until thoroughly mixed.
Spread mascarpone mixture over bottom half of cake.
Top with 1 cup (250 mL) of fruit.
Sprinkle with half of toasted almonds. Top with second half of cake.
Ice cake completely with remaining mascarpone mixture.
Decorate with remaining fruits and almonds.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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