The Berlin donut now tastes good in a wrapped tart! Fill the wrapped tart with raspberry jam and mascarpone foam. Frost the cake with pink sugar icing flavored with lemon. The best treat on May Day is here!

May Day is the time for donuts and meringue, but there are also plenty of other treats, such as this wrapped tart inspired by a Berlin donut. I went through many different options for May Day gifts in my mind until I ended up doing something very simple – and usually those are the best ideas. Wrapped tarts are one of the easiest pastries and they are always good as long as there are enough fillings!

The wrapped tart base is flavored with cardamom and a drizzle of melted butter. They make the traditional wrapped tart base tastier and yes, you can also find a bit of a doughnut-like taste in it. The wrap tart is filled with raspberry jam, which is the heart of the Berlin donut, of course. In addition, there is a velvety foam in between, which is created from whipped cream and mascarpone cheese.

The juju of the kääretortu is the lemon sugar coating on its surface, which is colored with red food coloring. Thanks to the sugar coating, the wrapped tart stays juicy for a long time, because the inside does not dry out. This Berlin donut wrap tart is perfect to serve on May Day and is sure to be a hit with all donut fans.

Berlin donut wrap tart


(12 servings)



1 1/2 dl


1 dl

wheat flour

1 dl

potato flour

1 tl

baking powder

1 tl


50 g

melted butter


2 dl

raspberry jam

2 dl


250 g

mascarpone cheese

1 tablespoon

vanilla sugar


4 dl

powdered sugar

2–3 tbsp

lemon juice


drops of red food coloring

1 h 50 min



20 min


1 h 30 min

Do like this:

Whisk the eggs and sugar until fluffy. Sift the mixed dry ingredients into the foam, turning lightly. Melt the butter and add it to the dough at the end.

Spread the dough on the baking sheet on the baking paper. Bake in a 225-degree oven on the middle level for about 6–8 minutes.

Turn the cooked base onto sugared baking paper. Remove the baking paper from the surface of the tart, but leave it on top of the tart. Allow to cool to room temperature.

Whip the cream and add the mascarpone cheese. Continue beating until the foam is thick. Season with vanilla sugar.

Spread the jam on the surface of the tart in an even layer. Add the mascarpone foam on top of the jam and spread evenly with a knife.

Roll the tart into a roll using baking paper. Leave the tart inside the baking paper and put it on a cutting board in the fridge for 1-2 hours.

Prepare the frosting by mixing powdered sugar and lemon juice into a thick paste. Color the mixture with red food coloring. Lift the wrapped tart from the refrigerator onto a serving tray and frost it.


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