Mother's Day strawberry cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3.5 13
Baked with love, decorated with wafer hearts, filled with berry mascarpone
COOK TIME
75 mins
TOTAL TIME
315 mins

Ingredients

Servings: 16
  • 5 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 125 g Sugar
  • 75 g Sugar
  • 3 teaspoons gestr. Sugar
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 1 kg Strawberries
  • 6 sheets Gelatine
  • 500 g Mascarpone
  • 300 g Whipped cream
  • 150 g Whipped cream
  • 1 pck. red cake glaze "Strawberry"
  • baking paper

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, adding 125 g sugar. Stir in the egg yolks one by one. Sift flour and baking powder on top and fold in. Spread the mixture into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 20 minutes. Let it cool down.

  2. 2

    Wash, clean and halve the strawberries. Puree 250 g berries. Soak gelatine in cold water. Cut the sponge twice horizontally. Place the bottom cake layer on a cake plate and place a cake ring around it.

  3. 3

    For the cream, mix mascarpone, 75 g sugar and the puree. Squeeze the gelatine, dissolve at low heat. First stir approx. 3 tbsp. cream into the gelatine, then stir everything into the rest of the cream. Whip 300 g cream until stiff and fold in.

  4. 4

    Spread the bottom layer with approx. 1⁄3 cream and cover with 350 g strawberries. Lay on the middle base. 1⁄3 Spread cream on top. Cover with upper base. Spread the rest of the cream and strawberries on top. Chill the cake for about 2 hours.

  5. 5

    Mix the cake glaze powder, 3 level tablespoons of sugar and 1⁄4 l cold water in a pot. Bring to the boil briefly while stirring. Spread on the strawberries. Refrigerate the cake again for about 1 hour.

  6. 6

    Whip 150 g cream until stiff. Remove cake ring. Spread the cake ring with cream. Decorate with wafer hearts if desired.

  7. 7

    Stir 100 g icing sugar with approx. 1 tbsp. milk and a little red food colouring until smooth. Pour the icing into a small freezer bag, cut off a small corner. Decorate 1 pack (16 pieces) of wafer hearts with it, let it dry. Stick them to the edge of the cake.

Nutrition Facts

KCAL
400 kcal
CARBS
36 g
FATS
25 g
PROTEINS
7 g