Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mascarpone and strawberry cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
I thought it would be fitting that I share this Strawberry Mascarpone Layer Cake for my birthday because Memorial Day always seems to be the kick off of summer, and berry season is in full effect. While I have used strawberries for this recipe, you could definitely substitute your favorite berry. Sift flour, baking powder and salt together twice; place in another large bowl. To make the cake: In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
Mascarpone and strawberry cake is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Mascarpone and strawberry cake is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mascarpone and strawberry cake using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mascarpone and strawberry cake:
- Take 450 g strawberries
- Make ready 250 g mascarpone (or clotted cream)
- Get 175 g caster sugar
- Make ready 175 g self rising flower
- Get 175 g ground almonds
- Make ready 2 eggs
- Make ready 1 tsp cinnamon
- Prepare few drops of vanilla essence
- Prepare icing sugar
Strawberry Mascarpone Buttercream: Beat butter until smooth. Add mascarpone cheese and beat until smooth and combined. Beat butter and sugar together with an electric mixer until pale. Add the eggs one at a time, beating well after each addition.
Steps to make Mascarpone and strawberry cake:
- Separate the egg yolks and mix them with the sugar using a wooden spoon until pale yellow.
- Add the mascarpone and mix until smooth; then add the vanilla, egg whites, cinnamon, almonds and finally the flour. Mix until a sticky dough has formed.
- Preheat the oven to 180 C (160 if using a fan oven). This cake needs to cook for a long time, so make sure that it's on a quite low shelf so that the top doesn't burn.
- Clean the strawberries and quarter them.
- You should use a small (23 cm) but deep cake tin with a removable bottom. Line it with greaseproof paper, then spread ~40% of the mixture on the bottom. Make sure that there are no gaps, otherwise the strawberries will leak through. Add the strawberries, keeping one inch or so away from the side of the tin.
- Add the rest of the mixture around the sides and on top. There's always a strawberry or two poking out, but that's what the icing sugar is for.
- The cake should bake for about an hour. After 30-40 mins, I find that the top is already golden no matter what I do - so I usually cover it with tin foil and lower the heat. Use a toothpick: the fruit will obviously be moist but the flour mixture shouldn't. Once cooked, leave it to cool for a few minutes (not too long: it's great warm) and dust with icing sugar.
- Done! This particular one is a bit underbaked…and comes with Greek yogurt.
- Ready to serve and ENJOY!
Beat butter and sugar together with an electric mixer until pale. Add the eggs one at a time, beating well after each addition. Add in the flour and baking powder and beat until just combined. Add egg and egg yolk, one at a time, beating well after each addition. This delicious strawberry and mascarpone cream sponge is a quick and easy way to transform that classic Victoria sponge cake.
So that’s going to wrap this up with this exceptional food mascarpone and strawberry cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
