Strawberry cake with mascarpone and whipped cream

Name: Strawberry cake with mascarpone and whipped cream - Constanta E.
Ingredients: 7 eggs 10 tablespoons of sugar 14 tablespoons of flour 6; 7 tablespoons of water 1 packet of vanilla sugar a pinch of baking powder a pinch of salt Cream: 250 g mascarpone cream 250; 300 ml liquid cream 2; 3 tablespoons of powdered sugar 10 g gelatin sheets 1; 2 large containers of strawberries For soaking: 100 g water 50 g sugar For decoration: Liquid cream 1 packet of cream stabilizer Dr. Oetker pearlescent decoration

Dessert - Strawberry cake with mascarpone and whipped cream by Constanta E. - Recipia

Strawberry cake with mascarpone and whipped cream: an unforgettable delicacy Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 In this recipe, you will discover how to create a strawberry cake with mascarpone and whipped cream, a delicious dessert perfect for any occasion. This recipe has a special story, being mostly prepared by my daughter, Andrada, who brought a personal touch and much joy to the kitchen. This cake is not only delicious but also a wonderful opportunity to spend time with loved ones, cooking together! A bit of history Mascarpone cream and fruit cakes have become extremely popular due to their creamy texture and fresh taste. It is an ideal combination of fluffy sponge, rich cream, and sweet fruits that complement each other perfectly. Whether it's for a special celebration or just a weekend treat, this cake is always welcome. Ingredients *For the sponge:* - 7 eggs - 10 tablespoons of sugar - 14 tablespoons of flour - 6-7 tablespoons of water - 1 packet of vanilla sugar - a pinch of baking powder - a pinch of salt *For the cream:* - 250 g mascarpone cream - 250-300 ml liquid cream - 2-3 tablespoons of powdered sugar - 10 g gelatin sheets - 1-2 large containers of strawberries *For soaking:* - 100 g water - 50 g sugar *For decoration:* - Liquid cream - 1 packet of cream stabilizer - Dr. Oetker pearlescent decorations (or any type of decorations) - Chocolate dessert sauce Preparation 1. Preparing the sponge Start by preheating the oven to 175-180 degrees Celsius. It's important that the temperature is correct to achieve a fluffy sponge. In a large bowl, beat the egg yolks with the sugar until the mixture becomes a frothy cream, pale yellow in color. This is the moment when air is incorporated, giving the sponge its light texture. Add the baking powder and a pinch of salt, mixing continuously. Gradually, start adding one tablespoon of water at a time, continuing to mix to maintain the aeration of the mixture. This step is crucial as the water helps achieve a moist and delicate texture. Sift the flour and gently incorporate it, being careful not to over-saturate the batter – a lightly filled tablespoon is ideal. In another bowl, beat the egg whites until stiff peaks form, then gradually fold them into the flour mixture using a spatula or wooden spoon. This step ensures an airy consistency for the sponge. Pour the batter into a 26 cm diameter cake pan lined with baking paper and bake for about 30 minutes or until the toothpick test comes out clean. 2. Preparing the cream Meanwhile, prepare the mascarpone cream. In a bowl, mix the mascarpone cream with 2-3 tablespoons of powdered sugar. Use a mixer to achieve a creamy and smooth consistency. Dissolve the gelatin sheets in a water bath, being careful not to let them boil. Once the gelatin has dissolved, mix it with the mascarpone cream. Whip the liquid cream in another bowl until it becomes firm. It's important not to over-whip it, as it can turn into butter. Slowly add a tablespoon of whipped cream to the gelatin mixture to homogenize it, then add the rest of the whipped cream, mixing gently. 3. Assembling the cake Once the sponge has completely cooled, cut it into two parts. To add moisture, soak the bottom sponge with milk (or sugar water, if you prefer) – I prefer milk to avoid making the cake too sweet. Spread half of the mascarpone cream on the bottom sponge. Wash the strawberries, remove the stems, and place them on a kitchen towel to absorb excess water. Arrange the strawberries on the mascarpone cream, being careful not to taste too many, as Andrada did! Cover with the other half of the cream, then place the top sponge on. It’s good to press gently to ensure a good bond between the layers. 4. Decorating the cake Whip the liquid cream with a packet of cream stabilizer according to the instructions on the packet. Cover the cake with whipped cream and decorate as desired. We chose pearlescent decorations and chocolate sauce for a festive look. 5. Cooling and serving Leave the cake in the refrigerator for 2-3 hours to firm up well. This time is essential for the flavors to blend and the cake to gain stability. Useful tips - Make sure all ingredients are at room temperature before you start preparing. This helps with better homogenization. - If you want, you can also add other fruits, such as raspberries or blueberries, for an extra splash of color and flavor. - The cake pairs wonderfully with a cup of tea or a refreshing lemonade. Frequently asked questions - Can I use a different type of cream instead of mascarpone? Of course! You can try cream cheese or a combination of Greek yogurt with whipped cream for a lighter version. - Is this cake suitable for vegans? You can adapt the recipe using chia eggs or flax seeds as egg substitutes and using plant-based whipped cream. Nutritional benefits This cake is a good source of vitamins and antioxidants due to the strawberries, which are rich in vitamin C. Additionally, mascarpone cream provides calcium, and eggs contribute protein. Now that you know how to prepare this delicious strawberry cake with mascarpone and whipped cream, all that's left is to try it! Whether you make it for a special occasion or just to treat yourself, this cake will bring smiles and joy to all your loved ones. Enjoy!

Strawberry cake with mascarpone and whipped cream

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