Strawberry Mascarpone Cake

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 125 g butter
• 1 egg(s)
• 1 pinch of salt
• 250 g mascarpone
• Sugar
• 1 vanilla pod(s)
• 1 lemon(s), grated peel and juice
• 200 g whipped cream
• 500 g strawberries
• 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Shortcrust pastry base with mascarpone cream and strawberries

For the shortcrust pastry: Mix the flour, sugar, vanilla sugar, salt, and baking powder. Add the butter and beaten egg, and quickly knead into a dough. Line a greased and floured fruit base dish with the dough and bake at 180°C for about 20 minutes, until golden brown. Let cool briefly and then turn out onto a wire rack. Let cool. For the cream: Beat the mascarpone with sugar (amount according to taste), the scraped seeds of the vanilla pod, and a little lemon juice and zest until creamy. Whip the cream until stiff and fold in. Spread the cream on the cooled cake base. Hull the strawberries, halve or quarter them depending on their size, and spread them on the cream. Prepare the glaze according to the package instructions and pour over the strawberries. Chill. Tips: The cream gets a special kick by adding a dash of mild wild strawberry vinegar. In this case, you can omit the lemon juice. If you like it particularly fruity, you can spread strawberry jam or strawberry puree on the base before adding the cream.