Strawberry Mascarpone Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chopping chocolate. Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add sugar and vanillin - sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam, add chocolate and fold in loosely.

2. 2

   Line the bottom of a springform pan with baking paper. Pour in the dough, smooth it down and bake in a preheated oven (electric: 175°C/ gas: level 2) for 20-25 minutes. Let it cool down. Soak gelatine in cold water.

3. 3

   Carefully wash the strawberries and dab dry. Put 8-10 beautiful strawberries aside for decoration. Remove the green from the remaining strawberries. Halve the sponge cake and place a cake edge around the lower cake base.

4. 4

   Place the strawberries close together on the ground. Stir mascarpone, yoghurt, sugar, lemon juice and zest until smooth. Squeeze the gelatine, dissolve and stir into the cream. Pour over the strawberries, cover with the second base and chill for 4-5 hours.

5. 5

   Cut the chocolate into small rolls with a peeler. Roast the flaked almonds. Halve the remaining strawberries. Warm up the strawberry jam, pass through a sieve and let it cool down. Whip cream until stiff.

6. 6

   Remove the cake from the cake ring and spread with a good half of the cream. Mix the remaining cream and jam. Pour into a piping bag with a star-shaped spout and squirt a wreath onto the cake.

7. 7

   Sprinkle the rim with chocolate and almonds. Decorate cake with strawberries and sprinkle with remaining chocolate rolls and almond flakes. Makes about 12 pieces.