Strawberry cake with mascarpone cream

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 2 tbsp water
• 60 g honey
• ½ pack of baking powder
• 0.33 tsp cinnamon
• 50 g spelt or wholemeal spelt flour
• 30 g corn flour
• 250 g mascarpone
• 100 g honey
• 150 ml cream
• 500 g strawberries
• 1 pack of red cake glaze with apple pectin
• 250 ml apple juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wholemeal cake or wholegrain cake

Finely grind the spelt. Mix with cornflour, cinnamon, and baking powder. Separate the eggs. Beat the egg whites with the salt until stiff peaks form. Beat the egg yolks with honey and water until frothy and stir in the flour mixture. Fold in the beaten egg whites. Line a springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C for approx. 15-20 minutes. Remove from the pan and let cool. Mix the mascarpone with the honey. Whip the cream until stiff peaks and fold in. Place a cake ring around the base and spread the mascarpone cream on the base. Hull the strawberries and halve or quarter them, depending on their size. Place them in the cream. Prepare a glaze from apple juice and cake glaze powder according to the package instructions and pour over the strawberries. Chill for a few hours, then remove the ring just before serving.