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🍰 Fruity Strawberry Cake with Mascarpone Cream

663 kcal · 30 min · 4 servings

Fruity Strawberry Cake with Mascarpone Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Attach the whisk accessory to the mixing bowl.
  3. 3. Add the eggs, 125 grams of sugar, vanilla sugar, and a pinch of salt to the bowl.
  4. 4. Mix the ingredients using the measuring cup for 5 minutes at speed level 3 and 37 degrees Celsius.
  5. 5. Then whip the mixture using the measuring cup for 5 minutes at speed level 4.
  6. 6. Add flour, cornstarch, and baking powder to the mixing bowl.
  7. 7. Fold in the dry ingredients using the measuring cup for 20 seconds at speed level 3.
  8. 8. Pour the biscuit batter into a springform pan.
  9. 9. Bake the base in the preheated oven for about 30 minutes.
  10. 10. Allow the biscuit base to cool completely in the pan.
  11. 11. Wash the lemon thoroughly under hot water.
  12. 12. Grate about 2 teaspoons of fine lemon zest.
  13. 13. Cut the lemon in half and squeeze out the juice.
  14. 14. Mix mascarpone, 50 grams of sugar, the lemon zest, and 1 tablespoon of lemon juice in a bowl until creamy.
  15. 15. Attach the whisk accessory to the mixing bowl.
  16. 16. Add the cream to the mixing bowl.
  17. 17. Whip the cream for 2 minutes at speed level 4.
  18. 18. Transfer the whipped cream to another container and keep it cool.
  19. 19. Soak the gelatin in cold water.
  20. 20. Wash the strawberries and remove the leaves.
  21. 21. Add the strawberries and 2 tablespoons of lemon juice to the mixing bowl.
  22. 22. Heat the mixture for 4 minutes at speed level 1 and 100 degrees Celsius.
  23. 23. Puree the strawberries for 30 seconds at increasing speed from level 6 to 9.
  24. 24. Squeeze the soaked gelatin and add it to the mixing bowl.
  25. 25. Dissolve the gelatin for 30 seconds at speed level 3.
  26. 26. Stir 1 to 2 tablespoons of the mascarpone cream carefully into the warm strawberry mixture to cool it down.
  27. 27. Add the cooled strawberry mixture to the remaining mascarpone cream in the bowl.
  28. 28. Mix the masses well together.
  29. 29. Gently fold the whipped cream into the cream mixture.
  30. 30. Spread the strawberry mascarpone cream evenly over the cooled biscuit base.
  31. 31. Smooth the cream surface.
  32. 32. Place the cake in the refrigerator for at least 3 hours, preferably overnight.
  33. 33. Garnish the cake as desired with fresh strawberries, mint, or other berries.
  34. 34. Serve the cake and enjoy.

Nutrition per serving