Strawberry cake with mascarpone and white chocolate

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 85 g sugar
• 1 tbsp vanilla sugar
• 100 g flour
• 1 tsp, leveled baking powder
• 250 g mascarpone
• e.g. vanilla sugar
• 1 bar of white chocolate
• 200 g whipped cream
• 500 g strawberries
• n. B. San-apart

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

for a 26cm springform pan

Line the bottom of a 26cm springform pan with baking paper. Separate the eggs, beat the egg whites with the vanilla sugar until stiff peaks form. Whisk the egg yolks with the water until a thick, light yellow foam forms. Gradually add the sugar and stir until completely dissolved. Then add the beaten egg whites and sift in the flour and baking powder. Carefully fold everything in. This is best done with a wooden spoon. Pour the batter into the prepared springform pan and smooth it out. Bake in an oven preheated to 165-170°C (top/bottom heat) for about 15-20 minutes on the middle rack. Do the skewer test. If no batter sticks to the pan, the batter is baked through. Let it cool slightly, then carefully loosen the base with a knife and turn it out onto a wire rack to cool completely. For the topping, carefully melt the white chocolate in a double boiler. Pour the mascarpone into a mixing bowl. Add the melted chocolate and mix thoroughly with a hand mixer or whisk. The chocolate should not be hot. Whip the cream in a separate bowl until stiff peaks form. Carefully fold the cream into the mascarpone. If you prefer it sweeter, add a little more vanilla sugar or powdered sugar. If the mixture is too thin, add about a teaspoon of San-apart. Spread the cream onto the completely cooled base. If necessary, prepare the base the day before. Top with strawberries to taste. If you like, garnish the cake with chocolate shavings.