Although there are many components to this Strawberry Mascarpone Cake, it is not difficult at all and the result is more than the effort. Cut the tops of the strawberries so that they are about the same height. Starting from the outside of the pan, cut the strawberries in half vertically and place the cut side upside down against the side of the pan.
Sponge cake is a staple in baking and pastry and the only thing you need to watch out for is beating the egg whites. Over whipping can result in the whites not being able to fold properly, resulting in one of two things. Either all the air will be knocked out due to over-folding, or there will be white clumps of whipped egg whites.
I refer to these as “clouds”. Under whip is preferable if you are going to err on one side or the other. The sponge is the only component to be cooked. Can be made ahead and frozen if desired.
Although this cake can be made in a smaller quantity, I listed it this way since I would like it to come out too tall and cut as opposed to too short in case it doesn’t rise as much as mine. If it comes out taller than 1/2 to 3/4 inch like mine, it should be trimmed.
I used about two pounds of strawberries for this cake. I tried to find strawberries that weren’t huge and that were about the same size. If you buy a package and include some of the larger ones, simply cut the tops to match the others.
This cake needs jelly to set. Make sure it’s hot when you pour it and keep the mixer running the whole time so it doesn’t have time to settle before it’s completely mixed. hit the batter. Mix the cream and the mascarpone mixture as soon as the gelatin is in and pour over the strawberries. When I owned the bakery, we sold a lot of these in individual sizes.
- 3 egg calves
- 1/3 cup sugar (65 grams or 2 ounces)
- 3 egg whites
- 1/3 cup sugar (65 grams or 2 ounces)
- 1/2 cup uncut cake flour (65 grams or 2 1/4 ounces)
Preheat oven to 350° F. Line a 9×2-inch round cake pan with parchment. Spray only the center of the pan. Spray the center of the paper only. Do not prepare the pan in other ways.
Beat the yolks and sugar until very light in color (almost white) and very thick.
In a clean bowl beat the egg whites until soft peaks form. Add the sugar a little at a time.
Beat until fairly stiff peaks form.
Sift the flour over the egg whites.
Add the beaten veal mixture.
Fold them together.
Spread evenly in the pan
and cook for 15 to 20 minutes until golden brown and springs back when lightly touched.
If the cake layer is taller than 3/4 inch, place it in the freezer until frozen. It won’t be hard, but it will be easier to trim. Cut the sponge to 1/2″ to 3/4 inch high.
Place it in a 9×3 cheesecake pan or a springform pan. Put it aside.
The sponge layer can be made in advance and frozen for several months well wrapped.
Unwrap it, trim and necessary and continue with the recipe. It will thaw as you have everything ready to complete the cake.
Amaretto soaking syrup
- 1/4 cup of water
- 1/4 cup sugar (50 grams or 1-3/4 ounces)
- 3 spoons of amaretto
In a medium saucepan combine water and sugar. Bring to a rapid boil and then remove from the heat and add the amaretto. Yield: 1/3 cup
Place the cake layer, cut side up or upside down in the bottom of a 9×3″ cheesecake pan or springform pan. Brush with all the Amaretto soaking syrup.
Cut the tops of the strawberries so that they are about the same height. Starting from the outside of the pan, cut the strawberries in half vertically and place the cut side upside down against the side of the pan.
When you have finished the outer layer, fill the whole layer with whole strawberries placed on each other. Put it aside.
- 1 spoonful of gelatin
- 4 spoons of water
- 1 cup 40% or heavy cream
- 2 1/3 cups powdered sugar (300 grams or 10 1/2 ounces)
- 6 egg calves
- 1 teaspoon of vanilla
- 12 ounces of mascarpone (340 grams)
Dissolve the gelatin in the water. Put it aside.
Beat the cream until quite stiff. Remove to another bowl.
Without cleaning the bowl, add powdered sugar and egg yolk.
Beat until very, very light and fluffy.
Add the vanilla.
Beats everything. Add the mascarpone by third. The mixture will form ribbons when the whisk is lifted.
Liquefy the gelatin in the microwave briefly, just to melt. Pour it into the mascarpone mixture in a continuous stream while the mixer is on low.
Beat for about a minute to make sure it’s incorporated.
Fold in the whipped cream.
Pour the filling over the strawberries in the pan.
Tap the pan once or twice on the counter to get the filling between the strawberries.
Cover and refrigerate overnight.
- 1 1/2 cups 40% cream
- 1/2 cup powdered sugar (60 grams or 2 ounces)
Mix the cream and sugar in a bowl. Beat until very stiff. With a number 8 open star tip, fill a piping bag. Pipe on the top of the cake. Place in the refrigerator.
Yield: 12 to 14 servings