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🍰 Italian-style Strawberry Cake

685 kcal · 30 min · 4 servings

Ingredients

• 100 g Butter
• 3 Eggs
• 100 g Sugar
• 1 packet Vanilla sugar
• 1 pinch grated lemon zest
• 2 tbsp Cornstarch
• 150 g Flour
• 1 tsp Baking powder
• 125 g fine strawberry jam
• 2 tbsp Apple juice
• 300 g ripe strawberries
• 200 g Mascarpone
• 200 ml whipped cream (at least 30% fat content)
• 2 tbsp Lemon juice
• 100 g Sugar
• 2 tbsp Powdered sugar (for dusting)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Melt the butter and let it cool down.
3. 3. Whisk the eggs with the sugar, vanilla sugar, and lemon zest until frothy.
4. 4. Add the cooled butter gradually and beat the mixture until it is white and frothy.
5. 5. Mix the flour, starch flour, and baking powder.
6. 6. Sift the flour mixture onto the foam and fold it in gently.
7. 7. Line the bottom of a springform pan with baking paper.
8. 8. Put the dough into the pan and smooth it out.
9. 9. Bake the cake in the preheated oven for 20 to 25 minutes until golden yellow.
10. 10. Perform the skewer test to check the baking time.
11. 11. Take the cake out of the oven and let it cool down.
12. 12. Remove the springform pan's cake ring.
13. 13. Cut the cake base horizontally once.
14. 14. Heat the strawberry jam with the apple juice.
15. 15. Strain the hot mixture through a sieve.
16. 16. Let the strawberry sauce cool down.
17. 17. Wash the strawberries, remove the green tops, and halve them.
18. 18. Mix the mascarpone with half of the strawberry sauce, lemon juice, and sugar.
19. 19. Fold the cream into the mascarpone mixture.
20. 20. Spread some mascarpone cream onto the lower cake base.
21. 21. Top the cream with the halved strawberries.
22. 22. Place the second cake base on top and press it down gently.
23. 23. Cover the cake with the remaining mascarpone cream.
24. 24. Drizzle the cake with the remaining strawberry sauce.
25. 25. Garnish the cake with fresh strawberries.
26. 26. Place the cake in the refrigerator for at least one hour.
27. 27. Cut the well-chilled cake into slices.
28. 28. Dust the slices with powdered sugar and serve.

Nutrition per serving

• kcal: 685
• Protein: 8 g · Fett/Fat: 42 g · Carbs: 62 g