Strawberry cake with limoncello

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tbsp. cold water until stiff, adding 75 g sugar. Stir in egg yolks. Mix flour, cocoa, starch and baking powder, sieve over the mixture and fold in. Pour the mixture into a greased springform pan (approx. 26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Take out and let it cool down in the form

2. 2

   Soak 1 leaf and 5 leaves of gelatine separately in cold water. Wash and clean the strawberries and drain well. Puree 75 g strawberries. Squeeze 1 leaf of gelatine and melt in a small pot. Stir in 1 tbsp. puree, then stir into the rest of the puree. Chill the strawberry puree until it starts to gel

3. 3

   Cut the remaining strawberries in half. Mix mascarpone, vanillin sugar, 100 g sugar, lemon juice and limoncello. Squeeze the remaining gelatine and melt in a small pot. Stir in 3 tbsp. mascarpone cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel

4. 4

   Whip the cream until stiff and fold into the cream. Place part of the strawberry halves close together with the cut surface facing outwards against the edge of the sponge cake. Spread the rest of the strawberries in the middle of the sponge cake with the cut surface facing down. Spread 1/2 of the cream on the strawberries. Fill the remaining cream and strawberry puree alternately spoon by spoon and marble. Chill the cake for at least 4 hours

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
380 kcal

CARBS
29 g

FATS
25 g

PROTEINS
5 g