Mascarpone and Strawberry Cake

Ingredients

For the sponge cake:

3 eggs

150 g sugar

140 g flour

1 tbsp starch

1 lemon zest

1 tbsp vanilla sugar

For the frosting:

500 g mascarpone cheese

4 eggs

80 g powdered sugar

A pinch of salt

1.5 tbsp gelatin

For the top:

200 g strawberries

1 packet of jelly

Separate the egg whites from the yolks. Begin beating the egg whites on the lowest speed of the mixer. Slowly add the sugar, one spoon at a time, and whisk in the vanilla. When the egg whites are white and fairly thick, add the yolks, one spoon at a time, continuing to beat.

 Remove the mixer and begin sifting the flour into the bowl with the egg whites, carefully mixing it in with a spoon from the bottom up. Pour the finished batter into a greased pan and bake in a preheated oven at 190-200°C for 20-25 minutes, without opening the oven door.

Cool the finished sponge cake on a wire rack, then trim the top to create a layer about 2-2.5 cm thick.

For the cream: pour 4 tablespoons of water over the gelatin, let it bloom, then heat on the stovetop until dissolved (do not let it boil). Cool to almost room temperature.

Separate the eggs into whites and yolks. Beat the yolks with powdered sugar until pale. Mix a couple of tablespoons of the mixture with gelatin, then add this mixture to the large bowl with the yolk-sugar mixture and mix well.

Add room-temperature mascarpone and stir until smooth. Beat the egg whites with a pinch of salt until stiff. Combine the egg whites and the yolk-cheese mixture in two batches, gently mixing from the bottom up.

Replace the cake layer in the clean springform pan. Pour the cream on top. Refrigerate for an hour until the cream sets. Slice the strawberries and place them on top of the set cream.

Make the jelly from the packet according to the package instructions. Cool to room temperature and pour it over the strawberries. Refrigerate the cake for 4 hours. Carefully run a thin knife along the edge of the pan and remove it. Cut into pieces and serve.

Enjoy!