Mascarpone Cream Strawberry Cake Recipe

Instructions

cake sheet

1. Place a bowl of eggs on top of a pot of boiled water, add sugar and vanilla extract, and stir.
2. Raise the temperature to about 40 degrees.
3. Put a bowl of butter and eggs in a pot and heat it in a double boiler (about 50 to 60 degrees).
4. Whip the egg wash at high speed to make a fine foam.
5. Clean up the stoma for about 2 minutes at low speed.
6. Sift the flour and add it.
7. Mix evenly with a spatula.
8. Add some batter to the bowl with the butter and milk and mix.
9. Add to this dough and mix evenly.
10. Pour it into an oven pan and bake in an oven at 175 degrees for about 35 minutes.
11. Cut into 3 pieces of 1.5cm high and cut into 15cm frame.

strawberry puree

12. Put frozen strawberries and sugar in a pot and boil over low heat.
13. When it thickens, add lemon juice and boil a little more.
14. Sieve and cool.

Mascarpone whipped cream

15. Add about 100g of fresh cream to the mascarpone cheese (cold) and mix.
16. Add the rest of the fresh cream and sugar and whip to make hard cream.
17. Place a cake sheet on the turning board and apply strawberry puree.
18. Apply cream evenly and top with strawberries.
19. Top with cream and top with strawberries once more.
20. Put the cake sheet on top and repeat the stacking.
21. Top with cream and icing smoothly, and harden in the freezer for about 20 minutes.
22. Add water to powdered gelatin and leave for 10 minutes.
23. Heat the gelatin in the microwave for about 15 seconds to dissolve.
24. Add to the strawberry puree and mix.
25. Add red food coloring and mix.
26. Pour over the top half of the cake and let it flow naturally.
27. Garnish with strawberries.