Strawberry Mascarpone Cake

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3.5 11
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 7-10 Tbsp some + 100 g soft butter
  • 50 g + 125 g sugar
  • 3 packages Vanillin sugar
  • 1 pinch salt, 2 eggs (Gr. M)
  • 150 g Flour, 1/2 p. baking powder
  • 3-4 Tbsp Milk
  • 75 g chopped almonds
  • 500 g Strawberries
  • 500 g Low-fat curd
  • 500 g Mascarpone
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Amarettini, powdered sugar and balm

Directions

  1. 1

    Grease a springform pan (26 cm Ø). Cream 100 g butter, 50 g sugar, 1 vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder, alternating with the milk, and stir in briefly in portions. Fold in the almonds. Spread into the form. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes. Cooling down

  2. 2

    Wash, clean and halve the strawberries. Mix quark, mascarpone, 125 g sugar, 2 vanilla sugars and lemon juice only briefly

  3. 3

    Spread 1/4 mascarpone cream on the cake base. Spread strawberries, except for 10 halves, on top. Spread the rest of the cream on top. Decorate with crumbled Amarettini, the rest of the strawberries, icing sugar and lemon balm

Nutrition Facts

KCAL
340 kcal
CARBS
24 g
FATS
22 g
PROTEINS
9 g