Strawberry cake with mascarpone cream

Strawberry and mascarpone cream cake - A symphony of flavors and textures

The strawberry and mascarpone cream cake is a refined and delicious choice for any special occasion or simply to indulge yourself on an ordinary day. This recipe combines a fluffy dark chocolate base, a light and fine mascarpone cream, and of course, the sweetness of fresh strawberries. It is a cake that can be easily customized with other fruits, making it versatile and suitable for any season. Let’s discover together the steps to make it perfectly!

Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 8 hours (ideally overnight)
Total: 8 hours 70 minutes
Number of servings: 12

Ingredients

For the base:
- 7 eggs
- 7 tablespoons sugar
- 7 tablespoons flour
- 3 tablespoons cocoa
- 100 g dark chocolate
- 1 teaspoon baking powder

For the syrup:
- 200 ml water
- 4 tablespoons sugar
- 2 packets cappuccino

For the cream:
- 450 ml liquid cream
- 500 g mascarpone
- 150 g powdered sugar
- 200 g strawberries
- 3 packets gelatin
- 4 tablespoons granulated sugar

For the glaze:
- 100 g dark chocolate
- 50 ml liquid cream

For decoration:
- 200 g strawberries
- 20 g chocolate

A bit of history

The strawberry and mascarpone cream cake has deep roots in culinary tradition, inspired by Italian desserts. Mascarpone, a type of soft cheese, is often associated with famous dishes like tiramisù. Its combination with fresh strawberries brings a note of freshness and elegance, making it a favorite dessert for parties, anniversaries, or holidays.

Steps for preparation

1. Preparing the base

We start by preparing the base. Preheat the oven to 160°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a mixer until they become stiff peaks. Gradually add the sugar, continuing to mix until it completely dissolves and you obtain a shiny meringue.

Add the yolks one at a time, gently folding with a spatula. Sift together the flour, cocoa, and baking powder, then incorporate them into the egg mixture with delicate movements, from bottom to top. This will ensure a fluffy texture for the base.

Grate the dark chocolate on a fine grater and add it to the mixture, stirring gently.

Prepare a round baking pan with a diameter of 28 cm, greasing it with a little oil and dusting it with flour. Pour the mixture into the pan and bake for 40 minutes. The base is ready when it passes the toothpick test - insert a toothpick in the center; if it comes out clean, the base is baked.

2. Preparing the syrup

While the base cools, prepare the syrup. In a saucepan, bring the water to a boil and add the sugar. Stir well until completely dissolved. Remove from heat and add the cappuccino, stirring until combined.

3. Preparing the cream

For the cream, start by whipping the liquid cream until it becomes firm. In another bowl, mix the mascarpone with the powdered sugar until creamy. Gently fold the whipped cream into the mascarpone cream.

Prepare the gelatin according to the instructions on the package. Let the gelatin cool slightly, then incorporate it into the mascarpone cream.

Cut the strawberries into small cubes and add the granulated sugar. Let them sit in a sieve for 15-20 minutes to drain the excess juice. Then, fold the strawberries into the mascarpone cream.

4. Assembling the cake

Now that all components are prepared, it’s time to assemble the cake. Place the first base on a platter and close it with an adjustable ring. Soak the base with the cappuccino syrup, then add some of the mascarpone cream. Level the cream well before placing the second base, which will also be soaked.

5. Preparing the glaze

For the glaze, heat the liquid cream in a saucepan, being careful not to bring it to a boil. Add the grated chocolate and stir until smooth. Pour the glaze over the assembled cake, allowing it to drip down the sides.

6. Cooling and decorating

Place the cake in the refrigerator, preferably overnight, to set well. The next day, carefully remove the ring, then decorate the cake with chocolate shavings made with a vegetable peeler and fresh strawberries.

Practical tips

- Make sure all ingredients are at room temperature before you start preparing, this will help achieve a better texture.
- If you want to add extra flavor, you can add a bit of vanilla extract to the mascarpone cream.
- The cake can be customized with other seasonal fruits, such as raspberries, blueberries, or peaches. Each variant will bring a different and interesting note.

Frequently asked questions

1. Can I use other types of cheese instead of mascarpone?
Although mascarpone is ideal for this recipe, you can also use cottage cheese or ricotta, but the final texture and taste will be different.

2. How can I store the cake?
The cake can be stored in the refrigerator, covered, for 3-4 days, if you can resist the temptation to consume it immediately!

3. What drinks pair well with this cake?
A sparkling wine or fresh lemonade are excellent choices to accompany this cake. Also, a cup of coffee or flavored tea can perfectly complement the sweet-tart taste of the strawberries.

Conclusion

The strawberry and mascarpone cream cake is not just a dessert but a culinary experience that blends tradition with innovation. With each slice, you will feel how the flavors intertwine and how the fine texture of the cream combines with the fluffy base. Feel free to experiment with different types of fruits or flavors to adapt it to your tastes. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will surely become a family favorite!

 Ingredients: -for the base: 7 eggs, 7 tablespoons sugar, 7 tablespoons flour, 3 tablespoons cocoa, 100 g dark chocolate, 1 teaspoon baking powder -for the syrup: 200 ml water, 4 tablespoons sugar, 2 sachets cappuccino rum -for the cream: 450 ml liquid cream, 500 g mascarpone, 150 g powdered sugar, 200 g strawberries, 3 sachets gelatin, 4 tablespoons granulated sugar -for the glaze: 100 g dark chocolate, 50 ml liquid cream -for decoration: 200 g strawberries, 20 g chocolate

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