Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mascarpone and strawberry cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Mascarpone and strawberry cake is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mascarpone and strawberry cake is something which I’ve loved my entire life.
This delicious from scratch Strawberry Cake recipe has no artificial colors or flavours! Paired with fresh strawberries and mascarpone buttercream. 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.
To get started with this recipe, we have to prepare a few components. You can cook mascarpone and strawberry cake using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mascarpone and strawberry cake:
- Prepare 450 g strawberries
- Prepare 250 g mascarpone (or clotted cream)
- Get 175 g caster sugar
- Take 175 g self rising flower
- Get 175 g ground almonds
- Make ready 2 eggs
- Prepare 1 tsp cinnamon
- Get few drops of vanilla essence
- Take icing sugar
This post may contain affiliate links. Please see my full Disclosure Policy for details. This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone cream!
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.
Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake. I never really realized how much of an effect caffeine has until I stopped drinking it recently. As part of the IVF process, caffeine isn't really recommended so I've been doing my best to not drink it. Since soda has less caffeine than coffee, I'll have a little if I'm desperate.
So that is going to wrap it up for this special food mascarpone and strawberry cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more 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!
