Strawberry cake with mascarpone

Strawberry Mascarpone Cake: A Delight for All Occasions

Preparation Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Servings: 8

Ingredients:

For the sponge:
- 4 large eggs
- 120 g sugar
- 120 g flour
- 1 teaspoon baking powder
- 40 g melted butter
- A pinch of salt

For the mascarpone cream:
- 500 g mascarpone cream
- 200 ml heavy cream
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 300 g fresh strawberries (plus a few for decoration)

For the strawberry syrup:
- 200 g strawberries
- 50 g sugar
- 50 ml water

Preparation:

1. Preparing the sponges: Start by preheating the oven to 180°C. Grease two 20 cm diameter cake pans with butter and line them with parchment paper. In a large bowl, beat the eggs with the sugar for 5-7 minutes until the mixture is frothy and light in color. Add a pinch of salt and gently mix.

2. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture. Use a spatula to gently fold in the flour, taking care not to lose the air in the mixture. Finally, add the melted butter and mix gently.

3. Baking the sponges: Divide the mixture evenly between the two prepared pans. Bake the sponges in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the sponges cool in the pans for 10 minutes, then transfer them to a cooling rack.

4. Preparing the mascarpone cream: In a large bowl, whip the heavy cream until it becomes firm. In another bowl, mix the mascarpone with the powdered sugar and vanilla extract until you achieve a smooth cream. Gently fold the whipped cream into the mascarpone mixture, being careful not to lose the air.

5. Strawberry syrup: In a small saucepan, combine the strawberries, sugar, and water. Simmer on low heat for 10 minutes until the strawberries soften. Blend the mixture to obtain a smooth syrup. Let it cool.

6. Assembling the cake: Once the sponges are completely cooled, cut them in half to create four layers. Place the first layer on a serving plate, generously soaking it with the strawberry syrup. Add a layer of mascarpone cream and some sliced strawberries. Repeat this process for the remaining layers, finishing with mascarpone cream on top.

7. Decorating the cake: Use whole strawberries and green leaves to decorate the cake. You can also sprinkle some powdered sugar for an elegant look.

Suggestions and variations:

This strawberry mascarpone cake is perfect for any occasion, from birthdays to outdoor picnics. For a unique twist, you can add a few drops of strawberry liqueur to the syrup. If you prefer a healthier version, you can substitute the mascarpone cream with Greek yogurt, creating a lower-calorie alternative that is just as delicious.

Serve the cake chilled, cut into slices, alongside a cup of tea or coffee. A slice of strawberry mascarpone cake will surely bring a smile to the faces of your loved ones!

Dough 1: all ingredients are kneaded a little. A ball is formed and placed in the refrigerator for 30 minutes. It is pressed into the tray by hand. Bake at 170-180 degrees Celsius until it turns golden with a slight brown hue. Let it cool. Dough 2: separate the eggs. Whisk the egg whites with salt until foamy, and beat the yolks with sugar, vanilla, and grated zest, then mix. The flour is mixed with cornstarch and baking powder and added gradually to the egg mixture. Pour into a greased and floured tray. Preheat the oven to 165 degrees Celsius. Bake until golden for 25-30 minutes. Cream: puree some strawberries with sugar. Mix gently until the sugar melts. Reserve some strawberry puree and cut the remaining strawberries into small cubes (set aside a few for decoration). Melt white chocolate and mix it with mascarpone. Then, combine the mascarpone mixture with the white chocolate into the strawberry puree and mix. Assembling: The first layer (dough 1) is spread with 1-2 tablespoons of warmed strawberry jam. The sponge cake is cut into two slices. The bottom part of the cake is placed over the jam-spread layer, then 1/3 of the mascarpone cream is added, followed by scattered strawberry pieces. Cover with 1/3 of the cream (the other third is for the top). Smooth the cream slightly. Then cover with the other half of the cake. Gently press down with palms on the cake. Cover the top and edges with the remaining cream. Spoon the strawberry puree over the cream. Glaze: almond slices for the edge of the cake: lightly toast the almond slices in a non-stick pan, then decorate the edge of the cake with them. Melt chocolate in a bowl over steam, add cream and mix well, then add sparkling water. The glaze will not harden (that is the intention). Pour over the strawberry puree. Decorate with strawberries. The recipe for Strawberry Cake with Mascarpone was proposed by MAYA.

 Ingredients: Dough 1: 3 parts flour, 2 parts margarine, 1 part sugar, 120 g flour, 80 g margarine, 40 g sugar Dough 2: 4 eggs, 2 tablespoons flour (30 g), 2 tablespoons cornstarch (25 g), 4 tablespoons sugar (60 g), a pinch of salt, 3 g teaspoon baking powder, vanilla, orange zest (grated) Cream: 500 g mascarpone, 100 g white chocolate, 500-600 g strawberries, 50 g sugar Glaze: 50 g milk chocolate, 1 tablespoon whipped cream, 2 tablespoons sparkling water

 Tags:  cream cake fruit cake strawberry cake celebratory cakes