Strawberry mascarpone slices from sheet

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it over a warm water bath. Beat the fat, 250 g sugar, 1 packet of vanillin sugar and salt until creamy with the whisks of the hand mixer. Mix in the eggs one after the other, alternating with 1 tbsp. flour. Mix the rest of the flour and baking powder and finally stir in briefly together with the milk. Halve the dough and stir into one half of the cocoa and melted chocolate.

2. 2

   Grease the fat pan of the oven (34 x 40 cm) and dust with flour. Brush light-coloured dough in the fat pan until smooth. Spread the dark dough in patches and smooth it down as well. Pull through spirally with a fork (marble). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Leave to cool in the fat pan on a cake rack for about 2 hours. Wash 300 g strawberries, drain well and clean. Cut strawberries into pieces, add lemon juice and puree. Mix mascarpone, 75 g sugar, 1 packet vanilla sugar and pureed strawberries until smooth with the whisks of the hand mixer. Whip the cream and cream firmer until stiff. Fold cream into the cream and spread on the cooled marble floor. Refrigerate for about 1 hour.

3. 3

   Cut strawberries into pieces, add lemon juice and puree. Mix mascarpone, 75 g sugar, 1 packet vanilla sugar and pureed strawberries until smooth with the whisks of the hand mixer. Whip the cream and cream firmer until stiff. Fold cream into the cream and spread on the cooled marble floor. Refrigerate for about 1 hour. Wash the remaining strawberries, drain well and clean. Cut the strawberries into slices and spread on the mascarpone cream. Mix cake glaze powder and 125 g sugar in a pot. Gradually add 3/4 litre of cold water, stir until smooth with a stirring spoon. Bring to the boil while stirring and bring to the boil briefly. Quickly spread the icing over the strawberries with a tablespoon. Refrigerate the cake for approx. 2 hours and cut into pieces

4. 4

   Cut the strawberries into slices and spread on the mascarpone cream. Mix cake glaze powder and 125 g sugar in a pot. Gradually add 3/4 litre of cold water, stir until smooth with a stirring spoon. Bring to the boil while stirring and bring to the boil briefly. Quickly spread the icing over the strawberries with a tablespoon. Refrigerate the cake for approx. 2 hours and cut into pieces

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
520 kcal

CARBS
40 g

FATS
36 g

PROTEINS
7 g