Strawberry Mascarpone Cake

Ingredients for 1 servings:

• 4 eggs
• 135 g sugar
• 100 g flour
• 50 g cornstarch
• 1 packet of baking powder
• 1 pinch of salt
• 500 g mascarpone
• 400 g sweet cream
• 135 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), zest
• 500 g strawberries
• n. B. Pistachios, chopped
• Fat and flour for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 52 minutes

For the sponge cake, separate the eggs. Add the sugar to the egg yolks and beat until frothy. Add the flour and cornstarch mixed with the baking powder and mix everything together. Beat the egg whites with a pinch of salt until stiff peaks form and fold in the beaten egg whites. Pour the mixture into a prepared, greased and floured 26 cm springform pan and bake for 15 to 17 minutes at 175 degrees Celsius. Once cooled, carefully remove the finished cake from the pan and divide it into two layers. Chop 2/3 of the strawberries, reserving the rest for decoration. For the filling, put the mascarpone, sugar, vanilla sugar, lemon zest, and cream in a bowl and beat on high for 2-3 minutes until stiff peaks form. Set half of the cream aside. Then fold the chopped strawberries into the remaining mixture. Place the cake base in a cake ring and fill with strawberry cream. Place the lid on top. Spread the cream on top without the strawberries. Decorate with strawberries and chopped pistachios. Leave in the refrigerator for at least 1 hour and then remove the cake ring.