Small Strawberry Mascarpone Cake

• Line the bottom of a springform pan (18-20 cm in diameter) with baking paper. Preheat the oven to 160 ° C hot air.

Small sponge cake base

• Weigh the flour and cornstarch and mix well with the baking powder. Separate the eggs, beat the egg whites with a pinch of salt to make the egg whites. Beat the egg yolks with all the sugar and the water to a white, frothy egg cream, add the grated lemon zest and stir in well. Now with a whisk or mixing spoon, alternately sifted in the flour mixture and egg white, fold in loosely until everything is processed. Fill the airy, bubble-throwing dough into the sprig form and push it directly into the oven, use the middle shelf, best to do a chopstick test for approx. 30 minutes and when it is ready, remove it from the form and let it cool on a wire rack.

Pie filling

• Rinse and drain the strawberries, put some aside to decorate. Cut the remaining strawberries into pieces, sprinkle with 40 g of sugar and set aside, covered. Soak gelatine in cold water for 5 minutes. Separate the egg, beat the egg white with a pinch of salt and 1 tablespoon of sugar until stiff. Whip the egg yolks with the rest of the sugar until creamy, add the mascarpone and stir in. Now add the port wine, lemon juice, lemon zest and the remaining sugar and stir in well.
• Dissolve gelatine dripping wet over medium heat, 1-2 tablespoons. Pour the mascarpone cream into the dissolved gelatine and mix well and then stir quickly into the mascarpone cream and cool.
• Set aside some strawberry pieces. Coarsely puree the remaining strawberry pieces with the resulting liquid and then pull both into the mascarpone cream. Finally fold in the egg whites. Put in a cool place

Cake base & Co

• Cut the cake base horizontally once. Place the bottom base in the baking tray of the springform pan, or directly on a plate. Place a cake ring or springform pan around the cake base, place a higher strip of baking paper around the base and then seal it.
• Now you can pour in the cream, or as I did ... first place the strawberry slices along the edge and only then fill in about 3/4 of the mascarpone cream, put the top cake base on top and spread the rest of the cream on top and to taste decorate with strawberries. Place in the refrigerator for several hours (at least 3).
• Carefully remove the cake from the springform pan, carefully remove the baking paper and decorate with some freshly grated chocolate if necessary.
• Bon appetit !!! Bom Apetite !!!