Strawberry and mascarpone cream cake

Ingredients

For sponge 1

• 8 medium eggs
• 240 g sugar
• 50 ml oil
• 150 g wheat flour
• 50 g cocoa
• 5 g baking powder
• 1 g salt

For sponge 2

• 5 medium eggs
• 180 g sugar
• 50 ml oil
• 70 g wheat flour
• 30 g cocoa
• 2.5 g baking powder
• 1 g salt

For the strawberry mousse

• 700 g strawberries
• 300 g sugar
• 1000 g cream with 30% fat
• 30 g powdered gelatin

For the syrup

• 70 ml concentrated strawberry syrup
• 80 ml still water

For the mascarpone cream

• 560 g mascarpone
• 400 g cream with 30% fat
• 70 g sugar
• 500 g mascarpone
• 400 g cream with 30% fat
• 80 g sugar

For decorating

• 4 marshmallows
• 100 g chocolate
• 200 g cherries
• 100 g wild strawberries

Preparation

1. Heat the oven to 180°C. For the first sponge, separate the eggs. Beat the yolks with 100 g sugar until they triple in volume and turn pale, then mix in 50 ml oil. 2. Beat the egg whites with 1 g salt until foamy, then gradually add 140 g sugar and beat until you have a firm, glossy meringue. Fold in the yolks with 2-3 gentle strokes of a spatula. 3. Sift 150 g flour with 50 g cocoa and 5 g baking powder. Fold the dry mixture in two or three batches, using strokes from the bottom up. Pour the batter into a 33 x 22 cm baking pan lined with parchment paper and bake for 30 minutes, until the middle of the sponge is baked through. Leave it to cool completely, about 60 minutes. 4. Make the second sponge in the same way: beat the yolks from the 5 eggs with 60 g sugar and 50 ml oil, then fold in the egg whites beaten with 1 g salt and 120 g sugar. Sift 70 g flour with 30 g cocoa and 2.5 g baking powder, then fold them into the batter. Bake the sponge in the same pan at 180°C for 20 minutes, until the middle is baked through. Leave it to cool completely. 5. Put the strawberries in a nonstick saucepan with 250 g sugar. Cook for 25 minutes over medium heat, stirring now and then; add another 50 g sugar during the final 5 minutes. The mixture should be thick, like jam. Leave it to cool completely. 6. Let the gelatin bloom for 10 minutes in 200 g of the cream. Dissolve it over a hot water bath, then leave it to cool for 2-3 minutes, until still fluid. Whip the remaining 800 g cream until increased in volume and thickened; fold in the strawberry jam and gelatin. 7. Mix the concentrated strawberry syrup with the water. Cut a template from an A4 sheet of paper, with one triangular end. Trim the edges of the sponges, slice the first one horizontally into three layers and cut them to match the template. 8. Cut the second sponge in half along its long side, then slice each piece in half. Cut the four layers to match a smaller template. 9. Brush the first large layer with syrup and spread about 300 g mousse over it. Continue with the remaining layers, spreading about 300 g mousse between each one. Spread mousse on the cut-off corners too, then stick them to the large sponge. 10. Where the raised section will go, push in 3-4 juice straws cut level with the first sponge. Put 2-3 tablespoons of mousse on the assembly spot. Place the first small layer on top, brush it with syrup and spread 3-4 tablespoons of mousse over it; repeat with the next two layers. Brush the last layer with syrup and place it on top. Refrigerate the cake for at least 4 hours, preferably 12 hours. 11. Once the cake has chilled, whip 800 g cream with 150 g sugar until thickened. Add 1060 g mascarpone and beat just until combined. Cover the cake with the cream; for a smooth finish, level it with a knife or spatula warmed in hot water and wiped dry before using. 12. Melt the chocolate and coat the marshmallows in it. Arrange them at the back like engines, then refrigerate the cake for at least 2 hours. Decorate with cherries and wild strawberries.