Mascarpone and strawberry cake

Name: Mascarpone and strawberry cake
Ingredients: 4 eggs; 4 tablespoons sugar; 1/8 teaspoon salt; 2 tablespoons oil; 4 tablespoons all-purpose flour; 2 tablespoons cocoa; 500 g mascarpone; 100 ml whipping cream; 100 g strawberries; 50 g strawberries; 150 ml whipping cream; 50 g strawberries

Dessert - Mascarpone and strawberry cake by Milena M. - Recipia

Mascarpone and strawberry cake has three thin cocoa layers, pink cream between them and a white whipped cream coating, topped with sliced strawberries. I whip the cream just until it holds well between the layers; I like the slices to show clearly, with cocoa edges separate from the pink filling and a smooth whipped cream layer on the outside. Preparation: 35 minutes. Cooking: 30 minutes. Resting: 60 minutes. Total time: 125 minutes. Serves: 8. About 500 kcal and 8 g protein per serving.

Ingredients

4 eggs
4 tablespoons sugar
1/8 teaspoon salt
2 tablespoons oil
4 tablespoons all-purpose flour
2 tablespoons cocoa
500 g mascarpone
100 ml whipping cream
100 g strawberries
50 g strawberries
150 ml whipping cream
50 g strawberries

Preparation

1. Heat the oven to 180°C. Separate the egg whites from the yolks. 2. Beat the egg whites with the sugar and salt until stiff. Mix the yolks with the oil, then gently fold them into the egg whites with a spoon. 3. Sift the flour and cocoa over the mixture and fold them in gently until you can no longer see any flour. Pour the batter into a cake pan and bake for 30 minutes, until a toothpick comes out clean. 4. Remove the cake from the pan and leave it to cool completely, about 60 minutes. Cut it into three layers. 5. Beat the mascarpone with 100 ml whipping cream and 100 g strawberries until smooth. Slice 50 g strawberries for the layers inside. 6. Place one layer on a serving plate, spread on some of the cream and add strawberry slices. Add the second layer and repeat, then place the last layer on top. 7. Cover the cake with the remaining cream. Beat the 150 ml whipping cream and coat the cake with it, then decorate with 50 g sliced strawberries.

Notes

Keep covered in the refrigerator for up to 3 days; you can bake the cake a day ahead and assemble it once it has cooled completely. Choose ripe but still firm strawberries, since very soft ones release more juice when sliced. If the fruit is large, slice it thinly so it does not push the layers apart when you cut the cake. The mascarpone and whipping cream should be cold when you beat them; if the mascarpone is too soft, the cream softens quickly. For the whipped cream on the outside, use whipping cream with at least 30% fat so it can be whipped. You can swap the strawberries for 200 g raspberries, keeping the same proportions for the cream, layers and decoration. The cake contains gluten, dairy and eggs, and replacing the dairy changes the texture of the cream. Cut it with a long knife, wiping it between slices, and serve it with black coffee.