Strawberry Mascarpone Cake: A Delight for All Occasions
Preparation Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Ingredients:
For the sponge:
- 4 large eggs
- 120 g sugar
- 120 g flour
- 1 teaspoon baking powder
- 40 g melted butter
- A pinch of salt
For the mascarpone cream:
- 500 g mascarpone cream
- 200 ml heavy cream
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 300 g fresh strawberries (plus a few for decoration)
For the strawberry syrup:
- 200 g strawberries
- 50 g sugar
- 50 ml water
Preparation:
1. Preparing the sponges: Start by preheating the oven to 180°C. Grease two 20 cm diameter cake pans with butter and line them with parchment paper. In a large bowl, beat the eggs with the sugar for 5-7 minutes until the mixture is frothy and light in color. Add a pinch of salt and gently mix.
2. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture. Use a spatula to gently fold in the flour, taking care not to lose the air in the mixture. Finally, add the melted butter and mix gently.
3. Baking the sponges: Divide the mixture evenly between the two prepared pans. Bake the sponges in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the sponges cool in the pans for 10 minutes, then transfer them to a cooling rack.
4. Preparing the mascarpone cream: In a large bowl, whip the heavy cream until it becomes firm. In another bowl, mix the mascarpone with the powdered sugar and vanilla extract until you achieve a smooth cream. Gently fold the whipped cream into the mascarpone mixture, being careful not to lose the air.
5. Strawberry syrup: In a small saucepan, combine the strawberries, sugar, and water. Simmer on low heat for 10 minutes until the strawberries soften. Blend the mixture to obtain a smooth syrup. Let it cool.
6. Assembling the cake: Once the sponges are completely cooled, cut them in half to create four layers. Place the first layer on a serving plate, generously soaking it with the strawberry syrup. Add a layer of mascarpone cream and some sliced strawberries. Repeat this process for the remaining layers, finishing with mascarpone cream on top.
7. Decorating the cake: Use whole strawberries and green leaves to decorate the cake. You can also sprinkle some powdered sugar for an elegant look.
Suggestions and variations:
This strawberry mascarpone cake is perfect for any occasion, from birthdays to outdoor picnics. For a unique twist, you can add a few drops of strawberry liqueur to the syrup. If you prefer a healthier version, you can substitute the mascarpone cream with Greek yogurt, creating a lower-calorie alternative that is just as delicious.
Serve the cake chilled, cut into slices, alongside a cup of tea or coffee. A slice of strawberry mascarpone cake will surely bring a smile to the faces of your loved ones!
Preparation Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Ingredients:
For the sponge:
- 4 large eggs
- 120 g sugar
- 120 g flour
- 1 teaspoon baking powder
- 40 g melted butter
- A pinch of salt
For the mascarpone cream:
- 500 g mascarpone cream
- 200 ml heavy cream
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 300 g fresh strawberries (plus a few for decoration)
For the strawberry syrup:
- 200 g strawberries
- 50 g sugar
- 50 ml water
Preparation:
1. Preparing the sponges: Start by preheating the oven to 180°C. Grease two 20 cm diameter cake pans with butter and line them with parchment paper. In a large bowl, beat the eggs with the sugar for 5-7 minutes until the mixture is frothy and light in color. Add a pinch of salt and gently mix.
2. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture. Use a spatula to gently fold in the flour, taking care not to lose the air in the mixture. Finally, add the melted butter and mix gently.
3. Baking the sponges: Divide the mixture evenly between the two prepared pans. Bake the sponges in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. After baking, let the sponges cool in the pans for 10 minutes, then transfer them to a cooling rack.
4. Preparing the mascarpone cream: In a large bowl, whip the heavy cream until it becomes firm. In another bowl, mix the mascarpone with the powdered sugar and vanilla extract until you achieve a smooth cream. Gently fold the whipped cream into the mascarpone mixture, being careful not to lose the air.
5. Strawberry syrup: In a small saucepan, combine the strawberries, sugar, and water. Simmer on low heat for 10 minutes until the strawberries soften. Blend the mixture to obtain a smooth syrup. Let it cool.
6. Assembling the cake: Once the sponges are completely cooled, cut them in half to create four layers. Place the first layer on a serving plate, generously soaking it with the strawberry syrup. Add a layer of mascarpone cream and some sliced strawberries. Repeat this process for the remaining layers, finishing with mascarpone cream on top.
7. Decorating the cake: Use whole strawberries and green leaves to decorate the cake. You can also sprinkle some powdered sugar for an elegant look.
Suggestions and variations:
This strawberry mascarpone cake is perfect for any occasion, from birthdays to outdoor picnics. For a unique twist, you can add a few drops of strawberry liqueur to the syrup. If you prefer a healthier version, you can substitute the mascarpone cream with Greek yogurt, creating a lower-calorie alternative that is just as delicious.
Serve the cake chilled, cut into slices, alongside a cup of tea or coffee. A slice of strawberry mascarpone cake will surely bring a smile to the faces of your loved ones!