Sponge Cake with Strawberries
by Editorial Staff
This delicious cake will be a decoration for any occasion. Sponge cake with mascarpone cream and strawberry “top” turns out to be very sweet, which will certainly please both children and adults.
Cook: 6 hour
Servings: 7-8
Ingredients
- Eggs – 3 Pieces (+ 4 eggs for cream)
- Sugar – 150 Grams
- Flour – 140 Grams
- Mascarpone – 500 Grams
- Powdered sugar – 80 Grams
- Salt – 1 Pinch
- Gelatin – 1.5 Art. spoons
- Strawberry – 200 Grams
- Jelly – 1 Piece (bag)
Directions
- Cooking a biscuit. Beat the whites at a low mixer speed, gradually adding sugar. Beat the mass until stiff peaks, then add the yolks one at a time, continuing to beat. Sift flour and knead the dough. We shift the dough into a greased mold and bake the biscuit in the oven for 25 minutes, temperature 180 degrees. Cool the finished biscuit, cut the top off to make a cake with a thickness of 2.5 cm.
- Preparing the cream. Pour 4 tablespoons of gelatin. water, let it swell and heat on the stove to dissolve. Then cool it down.
- Divide the cream eggs into whites and yolks. Whisk the egg yolks and icing sugar until light.
- Add gelatin and mix well.
- Now add the mascarpone and stir until smooth.
- Beat the whites with a pinch of salt until a cool foam.
- Gently add the proteins to the yolk mass, mix.
- Put the biscuit in the mold, pour the cream on top. Place the cake in the refrigerator for 1 hour.
- Put thinly sliced strawberries on top.
- We prepare jelly according to the instructions. Fill the strawberries with the cooked jelly and put the cake in the refrigerator for another 4 hours.
Bon Appetit!
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