Cake with strawberries and mascarpone

Cake with strawberries and mascarpone

In the season of fragrant berries must try this summer dessert!


For the sponge:
3 eggs
Sugar 150 g
140 g flour

For the cream:

500 g mascarpone (Almette or other cream cheese)
4 eggs
80 g of powdered sugar
a pinch of salt
1.5 tablespoons gelatin

For the top:

150-200 g strawberries
jelly bag for the cake (I took transparent)

sectional shape of 23-26 cm

xL8pkbwD05I Prepare the dough for sponge cake — separately, beat the egg yolks and whites with sugar, combine with the sifted flour.

Bake in a preheated 180 degree oven for 25-30 minutes, in the course of the oven door does not open.

Ready cake Let cool on a wire rack, cut off the top so as to obtain a cake thickness of about 2-2.5 cm.

Getting to the cream. Gelatin pour 4 tablespoons water, give to swell, and then on the stove bring to dissolution (do not let boil!). Let cool to near room temperature.

Eggs are divided into whites and yolks. Yolks, beat up lightening with powdered sugar. A couple of tablespoons of mass mix with gelatin, then add this mixture to a large bowl with zhelkovo-sugar mixture and mix well.

Adding maskarpne room temperature and stir until a smooth homogeneous mass.

kxpZ1mfEjwA Proteins, beat with a pinch of salt in a cool foam.

In two steps combine protein and yolk, cheese curd, stirring gently moves upwards.

Put the cake in the form. Pour cream on top.

Put in the fridge for an hour to cream seized.

Strawberries cut into slices and laid on top of frozen cream.

Prepare the jelly bag on the appropriate instructions. Let cool to room temperature (if using bystrozastyvayuschee from «Doctor Etker» — you can not cool) and fill it with strawberries. Put the cake in the refrigerator for 4 hours.

Gently hold a thin knife along the rim shape and remove it.

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