Urmeli's small strawberry mascarpone cake with a light Baileys note

Ingredients for 1 servings:

• 4 tbsp strong espresso
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 3 large eggs
• 6 tbsp strong espresso
• 300 g strawberries
• 250 g mascarpone
• 250 g cream
• 40 g sugar
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• ½ pack of Gelatinefix, 8 g
• 2 tbsp lemon juice
• 5 tbsp Baileys Irish Cream
• 5 strawberries
• n. B. Chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 50 minutes

quick, easy, for the small, round 22 cm springform pan

Preheat the oven to 180°C (top and bottom heat). Line the bottom of a 22cm springform pan with baking paper. Make a strong espresso using 100ml of boiling water and 1 sachet of Nespresso or other espresso powder. In a small bowl, combine the flour, baking powder, and cornstarch. Beat the eggs with 4 tablespoons of the espresso on high for about 2 minutes until frothy. Gradually add the sugar and vanilla sugar for one minute while continuing to stir, then continue stirring on high for another 2 minutes. Sift the flour mixture over the top and briefly stir in on low. Pour the batter into the pan and smooth it out. Bake on the middle shelf for about 20 minutes. Loosen the springform pan rim and turn the baked base out onto a wire rack lined with baking paper. Carefully peel off the springform pan base, including the baked paper. Let it cool briefly, then cut it in half horizontally. Turn the top half over and place it on a cake plate, then close the springform pan rim around it. Drizzle the espresso over the base. For the mascarpone filling, clean and finely dice the strawberries. Mix the mascarpone with the lemon juice, Baileys, 1 sachet of cream stiffener, and the gelatin fix. Whip the cream with the sugar, vanilla sugar, and 1 sachet of cream stiffener until stiff, then fold into the mascarpone cream. Spread about 1/4 of the mixture on the base and smooth it down. Arrange the strawberry cubes on top, cover with most of the mascarpone cream, and smooth it down. Place the second layer on top, press down lightly, and spread with the remaining mascarpone cream. Chill for about 30 minutes. Carefully remove the springform pan. It’s best to run a sharp knife around the edge of the pan first, then smooth the sides of the cake with a spatula. To decorate, halve the strawberries and scatter them on the cake. If you like, you can also sprinkle chocolate shavings on top. Chill until ready to serve; ideally, let it set overnight.