What is cake and strawberry, most of us do not raise questions, and the word mascarpone requires clarification. This is an Italian cream cheese creamy consistency, ideal for making desserts.
Strawberries and mascarpone in this cake are not subjected to heat treatment and therefore the ready dessert except for a delicate and airy consistency possesses a natural and fragrant smell of a favorite berry and cream cheese.
Biscuit cake with mascarpone and strawberries - recipe
Ingredients:
- mascarpone - 500 g;
- Strawberries - 200 g;
- flour - 120 g;
- eggs - 6 pcs .;
- butter - 50 g;
- powdered sugar - 100 g;
- granulated sugar - 250 g;
- cream (33-35%) - 200 ml;
- gelatin - 25 g;
- jelly for cake - 1 packet;
- water 100 ml;
- Strawberry sauce or liqueur - 30 ml;
- almond petals - 100 g;
- vanilla - 1 g.
Preparation
To prepare the biscuit, separate the yolks of the three eggs from the proteins and beat them with a hundred grams of sugar and vanilla until lightening. Separately, whisk the proteins with 50 grams of sugar to a thick foam and inject their third part into the dough. There, add flour, melted butter at room temperature, mix and introduce very carefully the remaining proteins. We shift the dough into a grease-separated and floured mold with a diameter of at least 24 centimeters and bake in a preheated to 180 degree oven for about thirty minutes. We check the readiness with a toothpick.
We get ready biscuit for cooling, shape is washed and dried. Then we return the cake to the mold and soak it with syrup. To make it, boil water with 100 grams of sugar and add liqueur or sauce.
Now prepare the cream. To do this, fill gelatin with 100 grams of cold water and leave it for swelling. Separate the yolks of the remaining three eggs and beat with sugar powder and vanilla until whitening. Then add the cream, whisk to medium density, inject mascarpone and mix until smooth at low speed. Warm up gelatin before dissolving and pour into the cream, lightly whisking. Then carefully add whipped with a pinch of salt to a thick foam of protein and spread the resulting cream on the soaked biscuit. We put it in the fridge for forty-five minutes. Then we spread the strawberries cut into slices from above, fill in the jelly for the cake and send it back to the refrigerator for several hours.
For decoration, cover the sides with whipped cream and sugar and sprinkle with almond petals. Our insanely delicious cake is ready.
Chocolate cake with strawberry and mascarpone without baking
Ingredients:
- mascarpone - 550 g;
- Strawberry - 250 g;
- shortbread cookie - 320 g;
- cocoa - 1 tbsp. a spoon;
- Butter - 170 g;
- granulated sugar - 175 g;
- cream (33-35%) - 200 ml;
- gelatin - 25 g.
Preparation
Soak for one hour gelatin in 100 ml of cold water for swelling. Mix a shortened blender or rolling pin with a shortbread cookie cut with non-hot butter and cocoa.
Now heat the gelatin before dissolving and allow to cool. Whip the cream with sugar until fluffy, add mascarpone first, then gelatin and mix well. Half of the cream is poured onto a sand cake. In the remaining cream, add a little more than half of the sliced strawberries, whisk and distribute the next layer. From above decorate the cake with strawberries and let it freeze in the refrigerator.