This light cake is a true delight for the taste buds, perfect for celebrating strawberry season. Fresh flavors and a delicate texture blend harmoniously, and each slice is an explosion of taste. We start by preparing the necessary ingredients: 400 ml of whipping cream, 4-6 tablespoons of sugar (depending on personal preferences), 250 g of Mascarpone cheese, the grated zest of one lemon, 300 g of fresh strawberries, and a cake base that we can bake in advance.
The first step is to prepare the cake base. This can be made from a simple batter of eggs, flour, and baking powder, baked in a rectangular pan or a loaf pan, depending on preferences. Once the base is baked, let it cool completely, then cut it in half horizontally.
In the meantime, we focus on the cream. In a large bowl, add the whipping cream and sugar. Using an electric mixer, beat the ingredients at medium speed until stiff peaks form, but do not overbeat to avoid a grainy texture. In another bowl, mix the Mascarpone cheese with a tablespoon of sugar and the grated lemon zest, making sure to achieve a smooth and fine mixture. Then, gently fold the whipped cream into the mascarpone mixture using a spatula to maintain the air in the cream.
Now comes the fun part: assembling the cake! Place the first half of the cake base on a serving platter. Spread half of the mascarpone and whipped cream mixture evenly over it. Slice the strawberries into pieces or cubes, depending on preferences, and add them on top of the cream, distributing them evenly. Carefully place the other half of the cake base over the filling, then add the remaining cream on top, leveling it for a uniform appearance.
Once the cake is assembled, cover it with plastic wrap and refrigerate for a few hours, ideally overnight, to set and allow the flavors to develop. When you are ready to serve, cut the cake into generous portions and decorate with whole or sliced strawberries for an extra touch of freshness. This cake is not only a visual delight but also an explosion of flavors that will delight any dessert lover!
The first step is to prepare the cake base. This can be made from a simple batter of eggs, flour, and baking powder, baked in a rectangular pan or a loaf pan, depending on preferences. Once the base is baked, let it cool completely, then cut it in half horizontally.
In the meantime, we focus on the cream. In a large bowl, add the whipping cream and sugar. Using an electric mixer, beat the ingredients at medium speed until stiff peaks form, but do not overbeat to avoid a grainy texture. In another bowl, mix the Mascarpone cheese with a tablespoon of sugar and the grated lemon zest, making sure to achieve a smooth and fine mixture. Then, gently fold the whipped cream into the mascarpone mixture using a spatula to maintain the air in the cream.
Now comes the fun part: assembling the cake! Place the first half of the cake base on a serving platter. Spread half of the mascarpone and whipped cream mixture evenly over it. Slice the strawberries into pieces or cubes, depending on preferences, and add them on top of the cream, distributing them evenly. Carefully place the other half of the cake base over the filling, then add the remaining cream on top, leveling it for a uniform appearance.
Once the cake is assembled, cover it with plastic wrap and refrigerate for a few hours, ideally overnight, to set and allow the flavors to develop. When you are ready to serve, cut the cake into generous portions and decorate with whole or sliced strawberries for an extra touch of freshness. This cake is not only a visual delight but also an explosion of flavors that will delight any dessert lover!
Ingredients
one pandispan pastry one box Mascarpone 250-300ml cream 5 tablespoons powdered sugar 400g fresh strawberries, cleaned and cut into pieces grated zest from one lemon