Strawberry mascarpone cake with Amarettini biscuit base

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 75 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks. Mix flour and baking powder, sieve onto the egg cream and fold in 30 g Amarettini. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let it cool down on a cake rack

2. 2

   250 g strawberries clean, wash and dice. Mix mascarpone, lemon juice and 75 g sugar. Mix cream firmer and 1 sachet vanilla sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Fold the cream and strawberries into the mascarpone cream

3. 3

   Remove the bottom from the mould, remove the paper. Add cream and spread loosely. Chill for at least 1 hour. Wash, clean and halve 200 g strawberries. Stir jam until smooth, mix in strawberries. Partially crumble 20 g Amarettini. Spread strawberries and Amarettini on the cake. Dust with icing sugar and decorate with melissa

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
22 g

FATS
19 g

PROTEINS
3 g