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