Strawberry Mascarpone

Ingredients for 1 servings:

• 150 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g flour
• 2 tsp, heaped baking powder
• 3 sheets of red gelatin
• 150 g strawberries, pureed
• 1 tbsp lemon juice
• 200 g mascarpone
• 30 g sugar
• 100 ml cream
• 3 sheets of white gelatin
• 300 g mascarpone
• 400 ml cream
• 50 g sugar
• 2 sheets of red gelatin
• 150 g strawberries (strawberry puree)
• 16 strawberries with greens
• 16 wafers (baking wafers)
• 300 ml cream
• 75 ml strawberries (strawberry puree)
• some chocolate, melted

Instructions

Working time approx. 1 hour 25 minutes; Rest time approx. 10 hours; Total time approx. 11 hours 25 minutes

For the sponge cake: Beat the butter until fluffy. Gradually add the sugar until the mixture forms a thick batter. Beat in the eggs one at a time. Mix the flour and baking powder and stir in. Bake in the oven at 180°C (preheated to 180°C) for about 30 minutes. Cut the base horizontally once. For the strawberry cream: Soften 1 small bowl (500 ml) of gelatine, squeeze out the excess water, and dissolve it in a bain-marie. Stir in the strawberry puree and lemon juice. Set half aside. Mix the other half with the mascarpone and sugar. Line the bowl with plastic wrap and pour in the mascarpone cream. Using a cake syringe, pipe the puree into the center of the cream and chill for 1 hour. For the mascarpone cream: Soften the gelatine, squeeze out the excess water, and dissolve it. Mix a little with the mascarpone and add it all to the mascarpone. Whip the cream with the sugar until stiff peaks and stir in. For the strawberry puree: Soak the gelatine, squeeze out the excess water, and dissolve it. Stir in the strawberry puree. Place a ring around the bottom layer. Turn the bowl containing the strawberry mascarpone into the middle. Remove the film. Spread a little of the strawberry puree around the cream on the base. Then spread a third of the white cream on top, then a little more strawberry puree, cream, strawberry puree, cream. Place the second layer on top and press down lightly. Chill for 2 hours. Cover the entire cake with the whipped cream. Fill a piping bag with a perforated nozzle with the rest. Pipe a ring around the edge and 1 cm inwards. Carefully fill the space between the layers with strawberry puree. Melt the chocolate, dip 16 wafers halfway into the layer, and place them on the cake slices. Decorate with the strawberries. Chill for 1 hour.