Strawberry and mascarpone cream cake
Strawberry and Mascarpone Cake
Welcome to the sweet world of cooking! Today, I’m sharing a delicious recipe for a strawberry and mascarpone cake, perfect for any occasion or simply to satisfy your sweet cravings. This cake is a perfect combination of fluffy sponge and fresh cream, infused with strawberry flavors that will delight your senses. Let’s get started!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 12
Ingredients
For the sponge:
- 4 eggs
- 150 g sugar
- 150 g flour
- 3 tablespoons cocoa powder
- 80 ml warm water
- 1 teaspoon baking powder
- A pinch of salt
For the cream:
- 250 g fresh strawberries (preferably sweet)
- 250 g mascarpone cheese
- 150 ml heavy cream
- 1 packet vanilla sugar
- 1 packet gelatin
For the syrup:
- 3 tablespoons sugar
- 200 ml water
For the glaze:
- 100 g dark chocolate
- 50 ml heavy cream
- 50 g butter
For decoration:
- 150 ml heavy cream
- Fresh strawberries
Recipe History
The strawberry and mascarpone cake is a recipe that blends pastry traditions with the fresh ingredients of the season. Strawberries, these wonderful fruits, have been cultivated for thousands of years and are cherished not only for their sweet taste but also for their nutritional benefits. Combined with mascarpone, a creamy Italian cheese, this cake becomes a true delicacy, perfect for enjoying on warm summer days or at parties.
Step by Step
Preparing the sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. It’s important to use fresh eggs to achieve a fluffy sponge.
2. Mixing the yolks: In a bowl, beat the yolks with 80 ml of warm water and 150 g of sugar until the sugar completely dissolves and the mixture becomes fluffy.
3. Mixing the dry ingredients: In another bowl, combine the flour, cocoa powder, and baking powder. Gradually add this mixture to the yolk mixture while continuing to mix.
4. Preparing the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This step is essential for achieving an airy sponge.
5. Combining the mixtures: Gently fold the egg whites into the yolk and flour mixture using a spatula to avoid losing air.
6. Baking the sponge: Pour the mixture into a baking pan lined with parchment paper (size 36/25 cm) and bake in a preheated oven at 180°C for 25 minutes or until a toothpick comes out clean. Once done, remove the sponge from the oven and let it cool on a wire rack.
Preparing the cream
1. Hydrating the gelatin: Soak the gelatin in cold water according to the package instructions.
2. Preparing the strawberries: Wash the strawberries, remove the stems, and dice them. If the strawberries are not very sweet, you can add a tablespoon of sugar before mashing them.
3. Whipping the cream: Whip the heavy cream until it becomes firm. Make sure the bowl and cream are cold for better results.
4. Mixing the ingredients: Blend the strawberries and add them to the whipped cream, mixing well.
5. Incorporating the mascarpone: In another bowl, mix the mascarpone with the vanilla sugar, then add the strawberry and cream mixture. Gently combine to maintain the airy texture of the cream.
6. Melting the gelatin: Heat the hydrated gelatin over a double boiler or on low heat, stirring until completely melted. Add the melted gelatin to the mascarpone and strawberry cream and mix well.
7. Chilling the cream: Place the cream in the refrigerator for about 30 minutes until it firms up.
Preparing the syrup
1. Making the syrup: In a saucepan, place the sugar over low heat and let it melt, stirring constantly. Add water and keep on low heat until the sugar completely dissolves.
Assembling the cake
1. First layer: In the pan where you baked the sponge, place the first layer. Generously soak it with the prepared syrup.
2. Adding the cream: Pour half of the mascarpone and strawberry cream over the first layer, leveling it well.
3. Second layer: Place the second layer, soak it, and add the remaining cream, leveling it again.
Preparing the glaze
1. Melting the chocolate: Break the dark chocolate into small pieces and place it in a saucepan with the cream and butter. Heat over low heat, stirring constantly until melted and smooth.
2. Glazing the cake: Pour the chocolate glaze over the cake, ensuring it covers evenly.
3. Cooling completely: Let the cake cool at room temperature, then refrigerate for a few hours or overnight to set well.
Serving
1. Slicing: Once the cake is well set, cut it into slices and decorate each slice with a dollop of whipped cream and a few fresh strawberries.
2. Serving suggestions: This cake pairs perfectly with a cup of coffee or a glass of sweet wine. You can also serve it with a vanilla sauce for an extra touch of flavor.
Useful Tips
- If you want a fluffier sponge, make sure the egg whites are beaten very well.
- Use ripe and sweet strawberries to achieve a delicious cream.
- Experiment with other seasonal fruits, such as raspberries or blueberries, to vary the flavor.
Frequently Asked Questions
What is the secret to a successful mascarpone cream? It’s important that all ingredients are at room temperature and that the cream is whipped well to achieve an airy texture.
Can I use another type of cheese instead of mascarpone? While mascarpone provides a unique creaminess, you can try using well-drained cottage cheese or ricotta for a lighter version.
How can I keep the cake fresh for longer? Store the cake in the refrigerator in an airtight container to maintain freshness and prevent drying out.
Nutritional Benefits
This cake is a good source of protein due to the eggs and mascarpone, while strawberries provide essential vitamins, especially vitamin C. The cocoa is rich in antioxidants, making this dessert not only tasty but also beneficial for your health.
In conclusion, this strawberry and mascarpone cake is an excellent choice for dessert lovers. With a bit of patience and passion, you’ll create a treat worthy of being enjoyed at the most elegant gatherings. Don’t hesitate to share the recipe with friends and enjoy this delicacy together! Enjoy!
Ingredients: Base: 4 eggs, 150 g flour, 150 g sugar, 3 tablespoons cocoa, 80 ml warm water, 1 teaspoon baking powder, a pinch of salt, 100 ml water. Cream: 250 g strawberries, 250 g mascarpone, 150 ml liquid cream, 1 packet vanilla sugar, 1 packet gelatin. Syrup: 3 tablespoons sugar, 200 ml water. Glaze: 100 g dark chocolate, 50 ml liquid cream, 50 g butter. Decoration: 150 ml liquid cream, strawberries.
