John Myers
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Baking: Strawberry Mascarpone Cake
The perfect baking: strawberry mascarpone cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 6 Eggs
- 125 g Sugar
- 2 Limes fresh
- 125 g Wheat in
- Or potato flour
* for covering
- 350 g Fresh strawberries
- 1 packet Strawberry pudding powder
- 450 ml Milk
- 50 g Sugar
- 200 g Mascarpone
- Separate the eggs for the dough. Wash the limes with hot water and rub the peel of one, squeeze both.
- Beat egg yolks and sugar until frothy. Stir in the lime juice and zest.
- Beat the egg whites until stiff. Stir a third of it into the egg yolk mass together with the wheat starch flour. Then carefully stir in the remaining egg whites.
- Grease and flour a 22/23 cm springform pan, add the batter. Bake in the oven preheated to 175 ° C for about 20-25 minutes.
- Cool briefly in the tin, then remove and let cool completely on a wire rack, then cut through once.
- Prepare a pudding from pudding powder, milk and sugar according to the instructions on the packet. Let it cool down completely.
- Chop the strawberries up to 12 pieces.
- Stir the mascarpone into the cooled pudding.
- Spread about a quarter of the pudding mixture on the bottom of the cake. Then put the chopped strawberries on top. Spread a quarter of the mass on it. Lay the top floor on top.
- Spread the rest of the pudding masarpone on top and decorate with the 12 whole strawberries.
- Keep in the refrigerator until ready to be eaten.
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