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 Strawberry Cake with Mascarpone Recipe
I love this souffle cake so much that, of course, it's not a pity to spend money on cream cheese. Especially now is the season of "real" strawberries (although you can save money on this), and it is impossible not to cook this yummy. Even the biggest "monkeys" are delighted with this.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Experienced
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Experienced
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. For the biscuit, separate the whites from the yolks. Whisk the yolks with 100 g of sugar and white vanilla. Add the sifted flour and whisk finely. speed. Separately, whisk the proteins with 50 g of sugar until thick peaks form. Gently mix with a spatula. Also, gently stirring with a spatula from the edge to the center, add the melted and cooled butter.
    For the biscuit, separate the whites from the yolks. Whisk the yolks with 100 g of sugar and white vanilla. Add the sifted flour and whisk finely. speed. Separately, whisk the proteins with 50 g of sugar until thick peaks form. Gently mix with a spatula. Also, gently stirring with a spatula from the edge to the center, add the melted and cooled butter.
  2. A detachable mold with a diameter of 20-22 cm (I had it in the shape of a heart), lubricate with butter, sprinkle with flour, lay out the dough and bake at 180 degrees. in a preheated oven, dry the kindling.
    A detachable mold with a diameter of 20-22 cm (I had it in the shape of a heart), lubricate with butter, sprinkle with flour, lay out the dough and bake at 180 degrees. in a preheated oven, dry the kindling.
  3. Remove the finished cake from the mold and cool on the grill. Wash the form. Transfer the cooled biscuit back into the mold, prick with a fork and soak in syrup. To prepare the syrup, bring water with sugar to a boil, boil for 2-3 minutes. Cool slightly and add strawberry liqueur or strawberry sauce.
    Remove the finished cake from the mold and cool on the grill. Wash the form. Transfer the cooled biscuit back into the mold, prick with a fork and soak in syrup. To prepare the syrup, bring water with sugar to a boil, boil for 2-3 minutes. Cool slightly and add strawberry liqueur or strawberry sauce.
  4. To prepare the cream, pour gelatin with 5 tablespoons of cold boiled water for the time indicated on the package. Separate the yolks from the whites. Whisk the yolks with powdered sugar and white vanilla.
    To prepare the cream, pour gelatin with 5 tablespoons of cold boiled water for the time indicated on the package. Separate the yolks from the whites. Whisk the yolks with powdered sugar and white vanilla.
  5. Add cream (150 ml) and whisk until slightly thick. Careful, don't interrupt! Add mascarpone and whisk at low speed until smooth. Preheat the gelatin in a microwave oven or in a water bath until completely dissolved. Pour a thin stream into the cream. Whisk lightly.
    Add cream (150 ml) and whisk until slightly thick. Careful, don't interrupt! Add mascarpone and whisk at low speed until smooth. Preheat the gelatin in a microwave oven or in a water bath until completely dissolved. Pour a thin stream into the cream. Whisk lightly.
  6. Separately, whisk the whites with a pinch of salt until thick. Stir the cream quickly and with a spatula.
    Separately, whisk the whites with a pinch of salt until thick. Stir the cream quickly and with a spatula.
  7. The sides of the form (if you think it is necessary and are not sure that the cream will fit) cover with baking paper. Put the cream on top of the sponge cake. Refrigerate for 40-50 minutes.
    The sides of the form (if you think it is necessary and are not sure that the cream will fit) cover with baking paper. Put the cream on top of the sponge cake. Refrigerate for 40-50 minutes.
  8. Put the strawberry slices on the cream. Pour the finished jelly. See the recipe on the package. If this is not the case, prepare a simple transparent jelly made of water and sugar.
    Put the strawberry slices on the cream. Pour the finished jelly. See the recipe on the package. If this is not the case, prepare a simple transparent jelly made of water and sugar.
  9. Put it back in the refrigerator for complete solidification for 4-5 hours. Then remove the rim from the mold. Take out the cake. Whisk 50 ml of cream until thickened. Spread them on the sides and sprinkle with almond petals.
    Put it back in the refrigerator for complete solidification for 4-5 hours. Then remove the rim from the mold. Take out the cake. Whisk 50 ml of cream until thickened. Spread them on the sides and sprinkle with almond petals.
  10. Bon appetit!
    Bon appetit!
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