- 130 g flour
- 7 eggs
- 175 g sugar
- 45 g cocoa
- 1 sachet of vanilla sugar
- A pinch of salt
- 10 g butter for the baking tray (optional).
For the cream:
- 300 g sugar
- 400 ml of milk
- 400 g cold mascarpone
- 5 yolks
- 100 g flour (or 60 g food starch)
- 300 g natural cold cream (cream for whipped cream 30% fat)
- 2 sachets of vanilla sugar or a tablespoon of vanilla extract
- A pinch of salt.
- 250 – 500 g strawberries and raspberries
- Chocolate pieces
- Fresh mint leaves.
What could be tastier and easier to prepare when you have a birthday to celebrate than a cake with mascarpone and fruit? It is a relatively simple recipe, with not very expensive ingredients, which satisfies almost all tastes, resulting in a creamy and slightly bitter top and a creamy cream, along with a pleasing arrangement to the eye, given the beautiful colors of the fruit above. It can be made in a rectangular format or a cake top with round berries, depending on the desired final appearance. From these quantities you will get a large cake, of almost 3 kilograms, which you serve in at least 15 portions, as a rule. Let's get to work.
You will start with the cake top with mascarpone and fruit consisting of a pandispan with cocoa that will give shape to the whole dish, so it is important to choose the desired tray. Preheat the oven to 170 degrees Celsius and line the tray with baking paper, so you can grease the walls with butter, if you wish.
In two bowls, separate the eggs into egg whites and yolks, beating the first ones with a little salt and then adding sugar and vanilla, continuing to obtain a hard and dense cake foam with mascarpone and chocolate. Add the yolks and mix well. Sift the flour and cocoa over the foam and incorporate using a spatula.
Pour the whole cake dough with mascarpone into the pan and level, then bake in the electric oven heated to 170 degrees Celsius, with heat up and down and ventilation, or at an average temperature in the classic gas stove oven. Leave it there for 40 minutes, then take it out on a kitchen grill and leave it to cool. After it has cooled completely it can be cut into three equal parts with a knife or special tool.
The mascarpone cream for the cake starts from boiling the milk with a vanilla pod, if you replace the vanilla sugar or essence with something like that, meanwhile separating the eggs and beating the yolks with vanilla extract or vanilla sugar and the sugar with a pinch of salt. On top, put flour in the strawberry cream cake and dilute the whole product with hot milk, mixing everything back in the boiling pot and putting it on the fire, over medium to low heat, stirring constantly until the contents thicken (boiling no should exceed 3 minutes to prepare flour).
Pour the resulting cream into a tray or bowl with cling film, letting it cool after covering it well with cling film, so that it does not dry out or form crusts. When it reaches room temperature, the mascarpone cake cream is refrigerated for a few hours or overnight.
The next day you will beat the cold cream at a similar temperature, from the refrigerator. Remove the vanilla cream and mix it a little to make it soft again and put mascarpone over it, beat well, then add the whipped cream, incorporating with a spatula. You finished, in this way, the mascarpone cream with whipped cream.
The last step in making this cake with strawberries and raspberries is the assembly. You start from the base, putting on a plate a part of the countertop, on top spreading 500 g of cream with mascarpone, over this putting another sheet and 500 g of cream, repeating the process with the last layer of countertop and 500 g of cream placed classically, stretching with a spatula or using a pos with dui to get some beautiful hazelnuts.
Depending on the amount of fruit, they can be sprinkled nicely between the countertop and the cream, in the two lower layers or placed just on top. You will cut the fruit into small slices or you can put them whole, if you want. And, for a contrast of freshness, you will add some fresh mint leaves or pieces of chocolate. The cake can be served immediately or after refrigerating for an hour. Good appetite!