Strawberry Mascarpone Cake

Name: Strawberry Mascarpone Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 TABLESPOONS instant espresso powder; 125 g Butter or margarine; 150 g Sugar; 2 Eggs (size M); 150 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Cocoa; 4 TABLESPOONS Amaretto; 3 sheets white gelatine; 500 g Strawberries; 250 g Mascarpone; 500 g Low-fat curd; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 20 g Meringue and strawberries to decorate; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 TABLESPOONS instant espresso powder
125 g Butter or margarine
150 g Sugar
2 Eggs (size M)
150 g Flour
1/2 package Baking Powder
2 TABLESPOONS Cocoa
4 TABLESPOONS Amaretto
3 sheets white gelatine
500 g Strawberries
250 g Mascarpone
500 g Low-fat curd
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
20 g Meringue and strawberries to decorate
baking paper

Directions

1
Stir espresso powder and 1 tablespoon of hot water until smooth and allow to cool. For the base, stir the fat and 75 g sugar until creamy. Stir in the eggs bit by bit. Mix flour, baking powder and 1 tablespoon of cocoa. Stir the espresso powder and liqueur into the fatty egg mixture. Fill the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Let it cool down in the tin on a cake rack. Soak gelatine in cold water. Wash, clean and pat dry the strawberries. Puree 100 g with a cutting stick. Cut the remaining strawberries into slices. Stir mascarpone and quark until smooth. Add remaining sugar, lemon juice and zest. Dissolve gelatine at low heat and stir into the cream, fold in strawberry puree unevenly. Place the strawberry slices all around the edge of the springform pan. Spread the rest of the strawberries on the pastry base.
3
Cut the remaining strawberries into slices. Stir mascarpone and quark until smooth. Add remaining sugar, lemon juice and zest. Dissolve gelatine at low heat and stir into the cream, fold in strawberry puree unevenly. Place the strawberry slices all around the edge of the springform pan. Spread the rest of the strawberries on the pastry base. Spread the mascarpone cream on top and smooth it down. Leave to set in the fridge for approx. 3 hours. Crumble the meringue. Decorate the cake with meringue, remaining cocoa and strawberries. Makes about 12 pieces
4
Spread the mascarpone cream on top and smooth it down. Leave to set in the fridge for approx. 3 hours. Crumble the meringue. Decorate the cake with meringue, remaining cocoa and strawberries. Makes about 12 pieces