Layer cake with strawberries and mascarpone cream

Ingredients

For the cake:

• 4 eggs (room temperature)
• 1/2 cup sugar (or icing sugar)
• 1/3 cup all-purpose flour
• 1/3 cup potato starch (or cornstarch)
• Zest of 1 lemon

For the cream:

• 1 1/2 cups heavy cream (30% fat) (very cold)
• 1 1/2 cups mascarpone
• 2 tbsp icing sugar
• 1 vanilla bean (or 1 tsp vanilla extract)

For the filling:

• 1 lb strawberries
• Syrup

Materials

• Electric mixer
• 3 molds (6 inches in diameter)
• Plastic wrap
• Parchment paper
• Spatula
• Piping bag
• Round tip
• Star tip
• Cake turntable (optional)

Preparation

• For the cake:
  Separate the egg whites from the yolks.
  Place the yolks in a bowl with the sugar and whisk until the mixture becomes pale and creamy.
• Add the flour and potato starch, and mix well.
  Incorporate the lemon zest and mix again.
  
• In another bowl, whisk the egg whites until stiff peaks form.
  Gently fold the whipped egg whites into the yolk mixture using a spatula.
• Pour the batter evenly into 3 greased molds (about 280g of batter per mold).
  Bake for 13 minutes at 350°F (180°C).
  
• To better preserve the cakes and maintain their fluffiness, let them cool on a wire rack, then wrap in plastic wrap and set aside until ready to use.
• For the cream:
  In a bowl, combine all the ingredients and beat with an electric mixer until whipped.
  Refrigerate to prevent the cream from deflating.
  
• For assembly:
  Place parchment paper on the cake turntable. Spread a little cream on it to stick the paper.
  Place the first cake on top of the cream.
• Brush the cake with syrup (your choice of syrup).
  Use a piping bag to add a layer of cream.
  Place another layer of halved strawberries on top.
  Fill in the gaps with more cream and place another cake on top.
  
• Repeat the process until you finish with the third cake.
  Lightly cover the entire cake with cream, smooth it with a spatula, and freeze for 30 minutes. This will help to finish covering the cake with cream.
• After these minutes, cover the cake completely, smooth it out, and freeze again for 15 minutes.
  
• Finally, decorate the cake with a star tip and top with halved strawberries. And there you have it! Enjoy!
• The cake must be very cold to cut it easily.
  

Observations

Mold: You can use 1 mold, but baking time will be different. You'll have to cut the cake into 3 equal layers.

Cookware

Questions

Photos of members who cooked this recipe

Comments