Guguluf with mascarpone and strawberries
The mascarpone and strawberry guguluf is prepared from a simple poppy seed base, a biscuit cream, and a fine mascarpone butter cream. Fresh strawberries are placed between the two layers of cream, and the cake is kept cool until served. The base is baked in a Dry Cooker pan at 175 degrees and must be allowed to cool before decorating. Quick Info Preparation time: approximately 25-30 minutes Baking time: 35 minutes Total time: approximately 1 hour and 15 minutes, not including complete cooling and refrigeration time Servings: the number depends on the chosen slice Difficulty: easy to medium Recipe type: dessert with strawberries, mascarpone, and poppy seed base Ingredients For the base 4 eggs 6 tablespoons granulated sugar 4 tablespoons sparkling water 6 tablespoons all-purpose flour, freshly sifted 1 tablespoon poppy seeds 1/4 packet baking powder Juice of 1/2 lemon A pinch of salt For the biscuit cream 1 packet of store-bought biscuits, approximately 100 g 50-70 ml lukewarm milk 1 packet vanilla sugar 70 g powdered sugar For the mascarpone butter cream 250 g mascarpone 100 g butter, at room temperature 150 g powdered sugar Additionally 300 g fresh strawberries Colored sprinkles for decoration Preparation method 1. Preparing the base Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and beat until foamy. Gradually incorporate 3 tablespoons of granulated sugar and continue mixing until you achieve a firm foam. In another bowl, beat the egg yolks with the remaining 3 tablespoons of sugar. Add the baking powder, poppy seeds, and the juice of half a lemon. Mix until the mixture becomes lighter in color and increases in volume. Gradually pour in the sparkling water, one tablespoon at a time, mixing after each addition. Then alternately incorporate a little flour and a tablespoon of beaten egg whites. Gently fold in from the bottom up to keep as much volume from the foam as possible. 2. Baking Grease the Dry Cooker pan with oil and pour the batter into it. Bake at 175 degrees for about 35 minutes. At the end, check the base with a toothpick. If it comes out clean or without traces of raw dough, the base is baked. Remove it from the pan onto a plate and let it cool well before adding the creams. 3. Biscuit cream Heat the milk without boiling it. Dissolve the powdered sugar and vanilla sugar in it. Break the biscuits into pieces and add them to the sweetened milk. Mix until the biscuits absorb the milk and you obtain a cream. The amount of milk can vary between 50 and 70 ml, depending on how quickly the biscuits soften. The cream should be spreadable but not liquid. Spread the biscuit cream over the entire surface of the cooled base. 4. Adding the strawberries Wash the strawberries, remove the leaves, and cut them into quarters. Arrange them in a single layer over the biscuit cream. If they are very juicy, let them sit for a few minutes after cutting and use them without excess juice, so the biscuit layer does not become too soggy. 5. Mascarpone butter cream In a bowl, mix the soft butter, kept at room temperature, with 50 g of powdered sugar. In another bowl, mix the mascarpone with the remaining powdered sugar. When both mixtures have a homogeneous consistency, combine them and gently mix with a wooden spoon. The cream should be firm enough to spread over the strawberries and around the guguluf. 6. Assembling and decorating Spread the mascarpone cream over the strawberry layer and smooth it over the entire surface of the guguluf. Cover the edges evenly. Sprinkle colored sprinkles on top, then place the dessert in the fridge until serving. It is important to keep it cool before cutting so that the layers settle and the cream achieves a better consistency. Why I make this recipe often It is a dessert that is prepared with easily found ingredients and does not require a complicated cream. The poppy seed base is simple, and the combination of biscuits, mascarpone, and strawberries makes it suitable for days when you want a festive-looking cake without many steps. Additionally, it can be prepared in advance and kept cool until serving. Tips Eggs separate more easily when cold, but for a more stable foam, the egg whites can be left at room temperature for a bit before mixing. Incorporate the flour and egg whites with slow movements. If you mix vigorously, the base may turn out denser. Do not put the cream over the base while it is still warm. Heat can soften both the biscuit cream and the mascarpone cream. The butter should be soft but not melted. If it is melted, the cream will not have the same consistency. Mascarpone should be mixed separately with powdered sugar before being combined with the butter. This way, the cream homogenizes more easily. Substitutions Biscuits can be chosen according to preference as long as they can be soaked in milk and turned into a cream. The recipe does not specify a certain type of biscuit. No alternative is indicated for the granulated sugar in the base, as the amount is used together with the egg whites and yolks in separate stages. For decoration, the colored sprinkles can be omitted. The guguluf remains covered with the mascarpone cream and can be served without additional decoration. Variations For a more intense poppy flavor, the amount in the base recipe can be kept exactly as is, without additional additions. The base is designed to remain simple so that the strawberry layer and creams can be felt. The strawberries can be cut into larger or smaller quarters, but it is recommended to arrange them in a single layer. Very large pieces can make slicing more difficult. If the dessert is prepared for children, the colored sprinkles provide a simple decoration without needing additional elements. Serving ideas Serve the guguluf cold, cut into slices. Because it has multiple layers, it is good to use a clean-cutting knife and wipe the blade between slices if necessary. The dessert can be placed on a platter immediately after being taken out of the fridge. The strawberries and mascarpone cream are more enjoyable when the cake is well chilled. Frequently asked questions Can I bake the base in another pan? The recipe is indicated for the Dry Cooker pan, but the base can be prepared in the usual guguluf pan, provided that the baking is respected and checked with a toothpick. The recipe source mentions baking at 175 degrees for approximately 35 minutes. When can I put the cream over the base? Only after the base has cooled. If it is warm, the creams may soften and will not remain in well-defined layers. How much milk is used for the biscuit cream? Approximately 50-70 ml of lukewarm milk is used. Start with a smaller amount and only add more if the biscuits do not bind into a spreadable cream. Can cold butter be used? It is not recommended. The butter should be at room temperature to be mixed with the powdered sugar and then combined with the mascarpone. Does the guguluf need to be refrigerated? Yes. After assembly, it is kept cool until serving. The cream and strawberries behave better when the dessert is refrigerated. Nutritional values The values below are estimates for one slice, if the guguluf is divided into 10 servings. The calculation may vary depending on the type of biscuits, the fat percentage of the mascarpone, and the exact amount of sugar used. Calories: approximately 330-360 kcal Proteins: approximately 6 g Fats: approximately 17-19 g Carbohydrates: approximately 38-42 g Sugars: approximately 25-29 g Most of the fats come from butter and mascarpone, while carbohydrates mainly come from sugar, flour, and biscuits. These values do not replace a nutritional calculation based on the exact labels of the ingredients. Storage and reheating The guguluf is stored in the refrigerator, covered, until serving. Since it contains fresh strawberries and mascarpone cream, it is best consumed shortly and not left at room temperature longer than necessary. It is not reheated. It is served cold, directly from the fridge or after sitting at room temperature for a few minutes to make it easier to slice.
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