Fruity strawberry cake with pureed strawberries and mascarpone

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Von: Maria Dirschauer

Creamy, fruity, delicious: Nobody can resist this strawberry cake. (Iconic image) © Dar1930/Imago

This strawberry cake is irresistible: fluffy sponge cake base, a mascarpone cream and a layer of pureed strawberries on top. How to bake the delicious recipe.

Even if we still have to wait a little for the official strawberry season, the first fruits have already been sighted in various supermarkets. That means it is strawberry cake time! Almost everyone has a standard recipe for this, very often consisting of fruit base, mostly sponge cake, a layer of nicely arranged whole strawberries and a cake glaze. How about a bit of a change? With this delicious Recipe for a strawberry cake make one too first biscuit base, but then there is a wonderfully creamy filling made of mascarpone, yoghurt and finely chopped strawberries. But that’s not all: there is a final one at the top fruit level off pureed strawberries. You absolutely have to bake this!

Delicious as well: Recipe for quick strawberry cake – an absolute must in summer.

Recipe for strawberry cake with pureed strawberries: the ingredients

For a springform pan (26 cm) you need:

For the biscuit base:

  • 5 Eggs
  • 1 pinch of salt
  • 120 grams of sugar
  • 125 grams of flour
  • 2 tbsp cornstarch

For the filling:

  • 250 g strawberries
  • 5 sheets of gelatin
  • 250 ml Sahne
  • 250 grams of yoghurt
  • 200 g Mascarpone
  • ½ organic lemon (juice and zest)
  • 2 THE vanilla sugar
  • 60 grams of sugar

For the fruit mirror:

  • 300 grams of strawberries
  • 2 tbsp sugar
  • 1 packet of cake glaze (red)

Also interesting: The best cake recipes: from A for apple pie to Z for lemon tart.

Strawberry cake with pureed strawberries: delicious recipe to bake at home

  1. Preheat the oven to 180 °C top/bottom heat and line the bottom of a springform pan with baking paper.
  2. For the biscuit separate the eggs and beat the egg whites with the salt until stiff. Add the sugar and continue beating until stiff. Now fold in the egg yolks. Sift over the flour along with the starch and fold in.
  3. Now fill the dough into the springform pan, smooth it out and bake it in the oven for about 35 minutes. At the end of the baking time, make the chopstick test.
  4. Then take the mold out of the oven, release the sponge cake from the mold and turn it out onto a wire rack, where you leave it to cool. Then halve the biscuit base horizontally.
  5. For the filling Wash and hull the strawberries, pat dry and dice very finely. Soak the gelatine in cold water and whip the cream until stiff.
  6. Mix the yoghurt with mascarpone, lemon zest and lemon juice, vanilla sugar and sugar until smooth.
  7. Squeeze out the gelatin and melt it in a saucepan over low heat. Stir in 3 tablespoons of the cream, then mix the gelatin mixture into the remaining cream. Fold in the strawberry pieces with the whipped cream.
  8. Place the bottom sponge cake on a cake plate and enclose it with a cake ring. Pour the cream on top, but reserve 3-4 tbsp. Place the second sponge cake layer on top. Chill the whole thing for 3 hours.
  9. For the fruit level wash, trim and puree the strawberries. Then pass the mass through a fine sieve. Fill up with water to 250 ml and mix it with the sugar and the cake glaze in a saucepan.
  10. Allow the frosting to boil, then cool slightly and finally pour it onto the cake. Refrigerate the strawberry cake for another 60 minutes.
  11. Then remove the strawberry cake from the ring and spread the remaining cream all over it. If you like, you can also decorate it all around with sliced ​​almonds.
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Also try: Pudding and sour cream cake with raspberries – a highlight for every coffee table.

Have fun imitating and bon appetit! (mad)

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