Strawberry Mascarpone Cake

Ingredients

Directions

1. 1

   For the base, beat the fat, 125 g sugar, salt and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and add.

2. 2

   Pour the dough into a well greased springform pan (26 cm Ø), smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Take out and let cool down.

3. 3

   In the meantime, chop the chocolate coating coarsely and melt it in a water bath. Mix in Corn Flakes, spread on a lightly oiled tray and refrigerate. Wash, clean and drain half of the strawberries.

4. 4

   Remove the base from the mould and place on a cake plate. Close a high cake ring around it. Remove half of the chocolate flakes from the tray and chop them coarsely. Soak the gelatine. Place the mascarpone, soured milk, remaining sugar and pudding powder in a mixing bowl and whisk at top speed for 5 minutes until creamy.

5. 5

   Squeeze and dissolve the gelatine. Mix a little cream with the gelatine, then stir the gelatine into the cream. Fold in chopped Corn Flakes. Spread 1/4 of the cream on the base, cover with strawberries and spread the rest of the cream in a wavy pattern.

6. 6

   Put the cake in a cool place for at least 12 hours. Remove the rest of the chocolate flakes from the tray and carefully break them apart. Wash the remaining strawberries, clean, halve and drain well. Seed melon with a tablespoon.

7. 7

   Use a ball cutter to cut out balls. Heat the jelly. Remove the cake from the cake ring with a knife. Spread a thin layer of jelly on the rim and place the broken chocolate flakes on it. Cover cake with halved strawberries and melon balls and brush with remaining jelly.