Strawberry Mascarpone Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 3 tbsp. water until stiff, finally adding 75 sugar and vanilla sugar. Add egg yolks one after the other and fold in. Mix flour, starch, cocoa and baking powder, sieve onto the egg yolks and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove the finished base from the edge immediately with a knife and let it cool down in the mould on a cake rack

2. 2

   Place the lady fingers side by side in a flat, wide form. Wash the orange hot, rub dry and finely grate half of the skin. Squeeze the orange, measure 100 ml juice and mix with the grated peel. Sprinkle the juice over the sponge finger and cover and allow to draw

3. 3

   Soak gelatine in cold water. Remove the sponge cake base from the mould, place on a cake plate and place a cake ring around the base. Carefully wash the strawberries, drain well and clean them. Put 500-600 g small, pretty strawberries aside. Dice remaining strawberries

4. 4

   Whip the cream until stiff. Mix mascarpone, quark, 100 g sugar and vanillin sugar. Squeeze gelatine well, dissolve at low heat and mix with 1-2 tbsp. mascarpone cream. Then stir the gelatine cream into the remaining cream. Fold the cream first, then the strawberry cubes into the cream. Spread half of the cream on the sponge cake base and smooth it down. Place the lady fingers on the cream, cover with the rest of the cream and also smooth it down. Place the whole strawberries close to each other on the cream and press them in slightly. Chill the cake for about 4 hours. Loosen the cake ring, cut the cake into pieces

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
28 g

FATS
14 g

PROTEINS
8 g