One morning I woke up thinking of some big and beautiful strawberries, just like the ones my friend told me she saw in the market. Either I didn't find the right market or the greedy ones rushed in and I didn't find any trace :))) So, I stuck in the first jar of strawberry jam that I found and until I got home I also embedded in my mind :)) cake with mascarpone cream and strawberry jam 😉
I know, baking sheets for a homemade cake can be daunting, even for me :)) But I found the ideal way to halve the cooking time
- For sheets:
- 8 eggs
- 8 tablespoons sugar
- 4 tablespoons oil
- 8 tablespoons flour
- 1 teaspoon baking powder
- grated lemon peel
- For the cream:
- 100 g white chocolate
- 400 ml cream for whipped cream / liquid whipped cream
- 125 g mascarpone
- vanilla essence
- 1 tablespoon powdered sugar
- 1-2 whipped cream hardener
- Strawberry jam
Preparation Cake with mascarpone cream and strawberry jam:
We will divide the ingredients into 2 parts and we will prepare the cake sheets in turn.
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a dense and shiny foam. Rub the yolks with oil and lemon peel over the egg whites and mix lightly. At the end, incorporate the flour mixed with baking powder, mixing lightly with a spatula, with movements from bottom to top.
Pour the composition into the tray (40/28 cm) lined with baking paper and bake on medium heat for about 20 minutes. Remove the sheets from the tray, put them on a grill and leave them to cool with the baking paper.
Chocolate cream with mascarpone:
Melt the broken chocolate pieces with half the amount of whipped cream. Keep the pot on low heat, stirring constantly, without boiling. Set aside to let cool then put the dish in the freezer for about an hour, until the cream cools very well.
Mix the chocolate cream until it starts to take on consistency and then add the mascarpone. Mix until smooth.
Separately mix the remaining whipped cream. When it becomes fluffy, add the powdered sugar and whipped cream hardener and mix until firm. However, be careful not to make it butter! :)))
In the white chocolate cream with mascarpone, add the whipped cream.
- I didn't really like the consistency, so I added another whipped cream hardener. If the cream comes out well enough for it to sit well on the counter, without it flowing, it is not necessary to put the second one.
Gently peel the baking paper off the cake sheets. We overlap the two sheets and cut them into 2 parts, thus obtaining 4 sheets of cake.
Divide the cream into 3 parts and distribute between the worktops. We will grease the middle top with a generous layer of strawberry jam. The assembled cake is left to cool for at least an hour 😉 after which it is portioned
Good appetite! 😉
RECIPE IN PICTURES