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🍰 Simple Strawberry Biscuit Cake

285 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Melt the butter in a small saucepan over low heat.
  2. 2. Separate the eggs carefully, keeping the yolks and whites apart.
  3. 3. Add the sugar to the egg yolks.
  4. 4. Whisk the egg yolk and sugar mixture over a water bath until it becomes thick and creamy.
  5. 5. Remove the bowl with the cream from the water bath.
  6. 6. Sift the flour over the egg yolk cream.
  7. 7. Do not stir; just let the flour sit on top.
  8. 8. Pour the lukewarm melted butter into the mixture.
  9. 9. Whip the egg whites into stiff peaks.
  10. 10. Gently fold one-third of the egg whites into the egg yolk cream.
  11. 11. Add the remaining egg whites on top of the now aerated mixture.
  12. 12. Gently fold in the rest of the whites until the mixture is homogeneous.
  13. 13. Grease a springform pan with a little butter.
  14. 14. Pour the biscuit batter into the prepared pan.
  15. 15. Bake the cake in the oven with fan setting at 160 degrees Celsius for 35 minutes until golden yellow.
  16. 16. Turn the hot cake out onto a wire cooling rack.
  17. 17. Let the cake cool completely for about one hour.
  18. 18. Mix the mascarpone, powdered sugar, lime juice, and lime zest.
  19. 19. Spread the mascarpone cream evenly over the cooled biscuit base.
  20. 20. Wash the strawberries and remove the green tops.
  21. 21. Pat the strawberries dry with a kitchen towel.
  22. 22. Arrange the whole strawberries decoratively on top of the cake.
  23. 23. Lightly dust the cake with a little powdered sugar.
  24. 24. Cut the cake into slices before serving.
  25. 25. Garnish the dish with fresh mint if desired.

Nutrition per serving