Make the most of the spring season with strawberries. And what better way to do it than by creating the perfect cake.
Ingredients
- Heavy cream: 500 ml
- Mascarpone cheese: 250 g
- Vanilla sugar: 4 tablespoons
- Hot boiled water: 1 cup
- Strawberry jelly: 1 packet
- Eggs: 6
- All-purpose flour: 6 tablespoons
- Potato starch: 5 tablespoons
- Sugar: 6 tablespoons
- Vanilla sugar: 3 tablespoons
- Baking powder: 1 teaspoon
Additionally
- Strawberries: 1 kg
- Empty wafer tubes
Preparation
- Separate egg yolks from whites. Sift flour through a sieve together with baking powder. Wash strawberries and cut them into quarters. Preheat the oven to 150 degrees Celsius. Grease the bottom of a 23 cm diameter springform pan with margarine and sprinkle with breadcrumbs.
- Beat egg whites until stiff peaks form with sugar and vanilla sugar. Then add egg yolks and gently combine with the egg foam. Gradually add the flour mixture to the egg mixture and gently combine everything.
- Transfer the prepared batter to the prepared springform pan, smooth the surface, and place in the preheated oven. Bake for 40 minutes, then remove the sponge cake from the pan and place it upside down on a rack or cloth to cool.
- Cut the cold sponge cake into three layers and soak with tea. Thoroughly mix the strawberry jelly with a glass of hot boiled water and let it cool. Whip the cream with vanilla sugar, when it’s whipped, add mascarpone cheese and combine with the cream on low speed with a mixer.
- Pour the jelly into the prepared mixture while stirring constantly. When the jelly is combined with the mixture, set aside a portion for later use. It will be used to coat the sides and top of the cake. Add 2/3 of the strawberries to the larger portion of the mixture and mix.
- Place both mixtures in the refrigerator for 5-10 minutes to slightly set. After this time, spread half of the strawberry mixture on the first sponge cake layer, cover with the second circle, and again spread the strawberry mixture. Cover with the third circle and spread the mixture without strawberries. Use this mixture to spread over the top and sides of the cake.
- Cut the wafer tubes in half and line the cake with them all around. Finally, arrange the remaining strawberries on top of the cake. Place the finished cake in the refrigerator for at least 3 hours to chill.
