Cake with Egg Liqueur, Mascarpone Cream, and Strawberries

The Base: We start by beating the eggs with the sugar, mixing well until the mixture becomes homogeneous and fluffy. It is important to ensure that the sugar is completely dissolved to obtain a fine base. We add the egg liqueur, but if you prefer a non-alcoholic version, you can use fresh orange juice or apple juice, which will add a delicious flavor. We continue by gradually pouring in the oil, mixing constantly to achieve a uniform emulsion.

In a separate bowl, we mix the flour with the baking powder, then sift them together to avoid lumps and ensure a fine texture. We gradually integrate the flour mixture into the egg composition, mixing carefully so as not to lose the air in the base. If we want to make a chocolate base, we add the two tablespoons of cocoa to the flour mixture before combining it with the other ingredients.

We prepare a round mold with a diameter of 26 cm, greasing it with butter and lining it with parchment paper. We cover the outside of the pan with a damp towel, secured with a safety pin, to maintain a constant temperature during baking. The base is baked at 180 degrees Celsius for 40-45 minutes. We do the stick test to check if it is baked inside. After baking, we let the base cool completely, after which we cut it into two or three equal parts.

For the filling, we prepare the cream. The gelatin is soaked in five tablespoons of cold water, left to sit for 10-15 minutes, then we gently melt it in a double boiler or microwave, being careful not to heat it too much. In a bowl, we mix the mascarpone with the powdered sugar, gradually adding the liqueur to avoid curdling. We take a few tablespoons of the mascarpone cream and quickly combine them with the gelatin, ensuring that no lumps form, then we incorporate the rest of the mixture.

We whip the cream with the vanilla sugar until it becomes firm, but without overwhipping. We carefully mix everything using a spatula and up-and-down movements to keep the air in the cream. We prepare the strawberries, letting them drain from the juice they release.

We soak the first layer of the base with egg liqueur or strawberry syrup, then spread a thin layer of cream and scatter half of the strawberries over the entire surface. We continue with another layer of cream. We do the same with the middle base, soaking it, adding cream and strawberries, and then covering it with the last layer of base. We let the cake chill for a few hours to set well, and finally, we decorate it as desired. This recipe is truly delicious and will bring a smile to the faces of everyone who tastes it. Mmmmmm! Enjoy your meal!