Light strawberry cake with mascarpone cream and almond base

Ingredients for 8 servings:

• 120 g butter, room temperature
• 120 g sugar
• 3 m.-sized eggs, room temperature
• 45 g flour
• ½ pack of baking powder, 8 g
• 150 g almonds, ground
• Butter for the mold
• Breadcrumbs for the mold
• 500 g strawberries, fresh
• 125 g mascarpone
• 100 ml whipped cream
• 30 g powdered sugar
• 4 tbsp lemon juice, freshly squeezed
• 1 vanilla pod(s), including the pulp
• 1 pack of cake glaze, red
• Liquid for the casting according to the package instructions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C (top/bottom heat). Beat the room-temperature butter and sugar together for about 3 minutes. Beat in the eggs, one at a time. Mix the flour and baking powder and stir into the egg mixture. Also stir in the ground almonds. Pour the batter into a well-greased, breadcrumb-coated baking dish, level the surface, and bake on the middle rack for about 30 minutes. Allow the baking dish to cool thoroughly and then carefully remove the base from the dish. Wash, dry, and halve the strawberries. In a bowl, mix the mascarpone, powdered sugar, vanilla seeds, and lemon juice. Whip the cream until stiff and fold into the mascarpone cream. Spread the mascarpone cream evenly over the cooled base. Arrange the strawberries on top. Prepare the glaze according to the package instructions and spread it over the cake. Allow the cake to set and serve or refrigerate.