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🍰 Fruity Strawberry Cake with Sponge Base

569 kcal · 30 min · 4 servings

Fruity Strawberry Cake with Sponge Base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
  2. 2. Separate the eggs so that you have the egg whites and egg yolks in separate bowls.
  3. 3. Whip the egg whites in a bowl using a hand mixer and a whisk until stiff.
  4. 4. Gradually stir 75 grams of sugar into the egg whites.
  5. 5. Continue mixing until the egg whites are creamy and shiny.
  6. 6. Mix the egg yolks in a separate bowl with 50 grams of sugar and a pinch of salt using a hand mixer.
  7. 7. Combine flour, starch, and baking powder in a small bowl.
  8. 8. Sift the flour mixture over the egg yolks.
  9. 9. Gently fold the dry ingredients into the egg yolk mixture using half of the egg whites.
  10. 10. Briefly fold the remaining egg whites into the batter.
  11. 11. Pour the sponge batter into a springform pan.
  12. 12. Bake the base in the oven for about 30 minutes.
  13. 13. Allow the sponge base to cool down completely.
  14. 14. Soak the gelatin in cold water.
  15. 15. Wash the lemon under hot water.
  16. 16. Grate about 2 teaspoons of lemon zest.
  17. 17. Cut the lemon in half and squeeze out the juice.
  18. 18. Wash the strawberries and remove the green leaves.
  19. 19. Heat the strawberries and 2 tablespoons of lemon juice in a pot over medium heat.
  20. 20. Puree the strawberries directly in the pot.
  21. 21. Press the strawberry puree through a sieve into a bowl.
  22. 22. Mix mascarpone, the remaining sugar, the lemon zest, and 1 tablespoon of lemon juice in a bowl.
  23. 23. Stir until the mascarpone mixture is smooth.
  24. 24. Whip the cream in a tall container using a hand mixer until stiff.
  25. 25. Heat the strawberry puree in a small pot.
  26. 26. Dissolve the soaked gelatin in the warm strawberry liquid.
  27. 27. Gently stir 1 to 2 tablespoons of the mascarpone cream into the gelatin mixture.
  28. 28. Pour the gelatin mixture back into the bowl with the remaining mascarpone cream.
  29. 29. Mix the masses well together.
  30. 30. Gently fold the whipped cream into the cream mixture.
  31. 31. Spread the strawberry cream evenly over the cooled sponge base.
  32. 32. Place the cake in the refrigerator for at least 3 hours.
  33. 33. Garnish the finished cake as desired with fresh fruits or mint.
  34. 34. Serve the cake and enjoy it.

Nutrition per serving