Layer cake with strawberry-mascarpone cream

Name: Layer cake with strawberry-mascarpone cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 250 g very soft butter; 4 TABLESPOONS Breadcrumbs; 250 g Sugar; 2 TEASPOONS Vanilla sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 250 g Flour; 1 package Baking Powder; 65 g Sugar; 4 packages cream stiffener; 1 Vanilla pod; 500 g Mascarpone; 150 g Yoghurt; 400 g Whipped cream; 700 g Strawberries; 50 g Amarettini; 1 small freezer bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 250 g very soft butter
4 TABLESPOONS Breadcrumbs
250 g Sugar
2 TEASPOONS Vanilla sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
250 g Flour
1 package Baking Powder
65 g Sugar
4 packages cream stiffener
1 Vanilla pod
500 g Mascarpone
150 g Yoghurt
400 g Whipped cream
700 g Strawberries
50 g Amarettini
1 small freezer bag

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and sprinkle with approx. 2 tbsp. breadcrumbs. Cream sugar, vanilla sugar, 1 pinch of salt and eggs.
2
Stir in 250 g butter by the spoonful. Mix flour and baking powder. Stir in 2 portions briefly. If the dough is too firm, stir in another sip of mineral water.
3
Smooth half of the dough in the form and bake in a hot oven for about 25 minutes. Take out, let cool down for about 10 minutes. Carefully remove from the form and let it cool down. Clean the mould for the second base, grease it and sprinkle with approx. 2 tbsp. breadcrumbs.
4
Fill in the rest of the dough. Also bake for approx. 25 minutes, take out and let cool down.
5
In the meantime, mix sugar with cream stiffener for light and pink cream. Cut the vanilla pod lengthwise and scrape out the pulp with a sharp knife. Mix mascarpone, sugar mixture, vanilla pulp and yoghurt with the whisk of the mixer until smooth.
6
Whip cream until stiff and fold in. Halve the cream.
7
Wash and clean the strawberries and cut them into 1 cm pieces. Puree almost 200 g berries with a hand blender, stir in 1 cream stiffener. Fold the puree under a half of mascarpone cream.
8
Set aside some berry pieces for the decoration. Fold the rest of the berries half into the pink and half into the white mascarpone cream. If necessary, put the creams in a cool place if the two bases have not yet cooled down.
9
Place a base on a cake plate. Spread the pink cream on it, leaving about 1 cm of edge free all around. Place the second cake layer on top and press down carefully. Spread the white cream loosely.
10
Place in a cool place for 1-2 hours.
11
To serve, place the Amarettini in the freezer bag and crush them roughly. Spread on the cake with the remaining strawberry pieces.