Pink strawberry cake

Ingredients

Directions

1. 1

   Wash, clean and finely puree 100 g strawberries. Mix puree with food colouring. Cream fat, 100 g sugar and salt with the whisk of the hand mixer. Separate the eggs and stir in the egg yolks one after the other. Mix flour and baking powder. Briefly stir in flour mixture, milk and strawberry puree one after the other. Beat egg whites until stiff and fold in. Grease a springform pan (24 cm Ø), add the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (test with sticks). Let the cake cool down in the tin on a cake rack

2. 2

   Wash and clean 400 g strawberries. Set aside 1 strawberry for decoration. Puree 200 g strawberries, dice remaining strawberries finely. Stir mascarpone until smooth. Add curd cheese and strawberry puree and mix everything. Mix the cream firmer and 75 g sugar. Stir into the mascarpone cream. Take off about 1/3 of the cream and fold in the strawberry cubes

3. 3

   Remove the base from the mould and cut in half horizontally. Spread 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. Chill for about 1 hour. Decorate the cake with strawberries put aside

4. 4

   waiting time approx. 3 hours