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.
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.
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