Introduction

This strawberry and mascarpone cake is a perfect dessert for any occasion. The combination of the soft and fluffy cake, the sweetness of the strawberries, and the creaminess of the mascarpone cheese makes it a truly unique and delicious treat.

Ingredients

For the cake:

  • 180g soft butter
  • 180g sugar
  • 3 large eggs
  • 1 tsp liquid vanilla
  • 2 tsp balsamic glaze with honey
  • 180g self-raising flour
  • 1 tsp baking powder
  • 4 tbsp balsamic cream

For the filling:

  • 500g fresh strawberries
  • 2 tbsp balsamic glaze with honey
  • 3 tbsp sugar
  • A few leaves of fresh mint or lemon balm
  • 3 tbsp strawberry jam
  • 200g mascarpone cheese
  • 100g heavy cream
  • Powdered sugar
  • Strawberries and mint leaves for garnish

Instructions

  1. Preheat the oven to 170°C (conventional) or 160°C (fan-assisted).
  2. Sift the flour and baking powder, then grease and line two 22cm disposable cake tins.
  3. Beat the butter and sugar until creamy.
  4. Add the eggs one by one, followed by the balsamic glaze and vanilla.
  5. Finally, add the flour and gently fold with a spatula.
  6. Divide the mixture evenly between the prepared tins.
  7. Use the balsamic cream to create stripes on the surface of each cake.
  8. Bake for approximately 25 minutes, or until the cakes are lightly golden and a knife inserted into the center comes out clean.
  9. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.
  10. While the cakes are baking, wash and hull the strawberries.
  11. Reserve 5-6 strawberries for garnish.
  12. Cut the remaining strawberries in half or quarters, depending on their size.
  13. In a pan, combine the strawberries, sugar, and balsamic glaze.
  14. Simmer gently for 5-6 minutes, or until the strawberries have softened slightly but still retain their shape.
  15. Strain the strawberries through a colander and allow them to cool.
  16. Return the syrup to the pan and reduce until thick and syrupy.
  17. Pour the syrup over the cooled strawberries.
  18. In a bowl, whip the heavy cream and gently fold it into the mascarpone cheese until smooth.
  19. Place one cake layer on a serving plate, spread with strawberry jam, and top with the mascarpone cream and strawberries.
  20. Place the second cake layer on top, dust with powdered sugar, and garnish with the reserved strawberries and fresh mint leaves.

Serving Ideas

  • Serve with a dollop of whipped cream or a sprinkle of powdered sugar.
  • Garnish with fresh flowers or edible decorations for a special occasion.
  • Offer with a side of fresh fruit or a green salad for a light and refreshing dessert.

Side Dish Ideas

  • Fresh fruit salad with whipped cream or yogurt
  • Green salad with a light vinaigrette
  • Roasted nuts or chocolate-dipped fruit

Nutrient Values (per serving)

  • Calories: 420
  • Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 60mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 20g
  • Protein: 6g
  • Sodium: 200mg

Notes

  • This cake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.
  • You can adjust the amount of sugar to your taste.
  • Fresh strawberries are essential for the best flavor and texture.