Pink Ladycake with strawberry mascarpone

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Preheat the oven for the sponge cake (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate the eggs. Beat the egg whites until stiff and allow 125 g sugar to trickle in. Whisk the egg yolks and fold into the beaten egg white.

2. 2

   Sift flour, starch and baking powder on top and slowly fold into the egg mixture. Stir in lemon juice and so much food colouring until the sponge mixture is pink.

3. 3

   Line a springform pan (26 cm Ø) at the bottom with baking paper, add the sponge mixture and smooth it down. Bake in a hot oven for 20-25 minutes. In the oven

4. 4

   Remove the base from the edge with a knife and let it cool in the mould on a cake rack.

5. 5

   For the cream, wash and clean the strawberries. Puree 200 g strawberries. Cut the rest of the strawberries into small cubes, put 1-2 tbsp aside for decoration. Stir mascarpone until smooth. Stir in curd and strawberry puree.

6. 6

   Mix cream firmer with 75 g sugar and stir into the mascarpone cream. Remove approx. 1/3 of the cream and fold in strawberry cubes.

7. 7

   Remove the base from the mould and cut in half horizontally once. Pour the strawberry cream with pieces on the bottom cake layer and smooth it down. Place the upper base on top. Spread the remaining cream on the cake.

8. 8

   Chill for about 1 hour. Decorate the cake with the remaining strawberry cubes.

Nutrition Facts

KCAL
340 kcal

CARBS
31 g

FATS
18 g

PROTEINS
10 g