Strawberry Mascarpone Cake

Ingredients

Directions

1. 1

   Chopping chocolate. Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Add sugar and vanilla sugar. Stir in the egg yolks bit by bit. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture.

2. 2

   Add the chocolate and fold everything in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 30-35 minutes.

3. 3

   Let it cool down. Melt the chocolate. Stir into the cornflakes. With 2 teaspoons, place small mounds on oiled aluminium foil and allow to set. Cut the sponge cake twice. Wash the strawberries, dab dry and put 4 beautiful strawberries aside for decoration.

4. 4

   Clean the rest of the strawberries. Soak the gelatine. Puree 175 g strawberries and 2 tablespoons sugar. Squeeze 3 sheets of gelatine, dissolve and stir into the puree. Place in a cool place until the mixture begins to gel.

5. 5

   In the meantime, whip 200 g cream until stiff. Place a cake crust around the bottom sponge cake. Stir the cream into the puree and spread it on the sponge cake. Cover with the second cake base and chill. Wash the lemon thoroughly, grate the peel and squeeze the juice.

6. 6

   Mix 250 g mascarpone, 300 g yoghurt, 3 tablespoons sugar, 2 tablespoons lemon juice and lemon peel (except for a knife tip). Squeeze 4 sheets of gelatine, dissolve and stir into the mascarpone cream.

7. 7

   Cold. Halve the remaining strawberries and place them close together on the middle shelf. When the mascarpone cream begins to gel, pour over the strawberries and cover with the last base.

8. 8

   Chill for about 1 hour. To spread, mix the remaining yoghurt, mascarpone, sugar, lemon peel and 1 tablespoon of lemon juice. Squeeze the remaining gelatine, dissolve and stir into the cream. Put it in a cold place.

9. 9

   Remove the cake from the cake tin. When the cream thickens, spread the cake all around. Chop the chocolate crunchy pralines (up to 8 pieces) and sprinkle them on the edge of the cake. Warm the jam, pass it through a sieve and let it cool down.

10. 10

    Whip the remaining cream until stiff and stir in the jam. Pour into a piping bag with star spout and squirt large tuffs onto the cake. Halve the strawberries and decorate the cake with strawberries and chocolate crunchy pralines.

11. 11

    Makes 16 pieces.