Strawberry and mascarpone cake

Ingredients

For the cake

• 4 eggs
• 200 g sugar
• 1 g salt
• 100 ml milk
• 150 ml oil
• 5 ml vanilla extract
• 350 g flour
• 1 packet baking powder

For the syrup

• 400 ml water
• 4-5 tablespoons sugar
• 5 ml vanilla extract

For the cream and decoration

• 500 g mascarpone
• 80 g vanilla powdered sugar
• 2 tablespoons powdered sugar
• 200 ml whipping cream (30% fat)
• 500 g strawberries
• 50 g milk chocolate
• 2 tablespoons milk

Preparation

1. Beat the eggs with the sugar and salt until doubled in volume. Mix in the milk and oil one at a time, then the vanilla extract; add the flour mixed with the baking powder and beat until smooth. 2. Pour the batter into a round springform pan lined with baking paper. Bake at 180°C for 35 minutes, until a toothpick comes out clean. Turn the cake out onto a wire rack and leave to cool for 60 minutes, then cut it into three layers. 3. Heat the water with the sugar for the syrup for 3 minutes, stirring until dissolved. Leave the syrup to cool, then add the vanilla extract. 4. Beat the mascarpone with the vanilla powdered sugar and the 2 tablespoons of powdered sugar. In a separate bowl, whip the cream until stiff, then carefully fold it into the mascarpone. 5. Wash and dry the strawberries well. Cut some into small pieces and set a few aside for decoration. 6. Place the first layer on a serving plate and divide the syrup between it and the second layer. Spread some of the cream over the first layer and scatter on strawberries; repeat with the second layer and the rest of the cut fruit. Place the last layer on top and cover it with the remaining cream. 7. Cut the reserved strawberries into halves and thin slices, then arrange them in a flower shape on the cake. Melt the chocolate with the milk in a bain-marie for 2 minutes, until fluid, and drizzle lines over the decoration. Chill the cake for 120 minutes before serving.