An easy recipe for a delicious, seasonal cake with strawberries and mascarpone cream.
Ingredients
Sponge Cake
- 4 eggs
- 200g powdered sugar
- 70g all-purpose flour
- 70g potato starch
- 1/2 teaspoon baking powder
Mascarpone Cream
- 250g mascarpone cheese
- 250ml heavy cream (cold)
- 1 packet vanilla sugar
- 3 tablespoons powdered sugar
Plus
- Approximately 600g strawberries
- Decoration: sprinkles, almond flakes, coconut flakes, etc.
Preparation
Sponge Cake Bring the eggs to room temperature or speed up the process by placing them in a bowl of warm water. Preheat the oven to 180 degrees Celsius.
Beat the egg yolks with half of the powdered sugar until fluffy, for about 7 minutes. In another bowl, beat the egg whites with the remaining powdered sugar for about 7 minutes until stiff peaks form.
Sift together all-purpose flour, potato starch, and baking powder into a separate bowl and mix.
Gently fold the egg yolks into the egg whites using a spatula. Then sift 1/3 of the flour mixture into the batter and gently fold it in with a spatula, being careful not to deflate the whipped egg whites. Add another 1/3 of the flour mixture and gently fold in, then repeat with the remaining flour.
Pour the batter into a small 21 cm diameter cake pan, smooth the top, and bake for about 35 – 45 minutes (until a toothpick inserted comes out clean). Remove from the oven, let it cool, then slice into 3 horizontal layers.
Mascarpone Cream Place mascarpone cheese, cold heavy cream, vanilla sugar, and powdered sugar in the mixer bowl and beat for about 3 minutes until fluffy.
Decoration Set aside a few strawberries for decoration, halve the remaining strawberries. Mash one half with a fork, and thinly slice the other half, then mix both parts together.
Place the first bottom cake layer on a serving plate, spread half of the strawberries and 1/3 of the cream. Cover with the second cake layer, spread the remaining strawberries and another 1/3 of the cream.
Place the last sponge cake layer and coat the cake with the remaining cream. Cover the sides, and decorate the top with strawberries. Chill in the refrigerator for about 1 hour or until needed.
