Recipe Cake with strawberries and mascarpone
For the sponge:
150 g of sugar
140 g flour
For the cream:
500g mascarpone (Almette or other cream cheese)
80 g of powdered sugar
a pinch of salt
1.5 tbsp gelatin
150-200 g strawberries
a bag of jelly cake (I took transparent)
sectional shape of 23-26 cm
Prepare the dough for sponge cake – separately, beat yolks and whites with sugar, combine with sifted flour.
Bake in preheated 180 degree oven for 25-30 minutes, while the oven door is not opened.
Ready cake Let cool on a wire rack, cut off the top so as to obtain a cake thickness of about 2-2.5 cm.
Getting the cream. Gelatin pour 4 tablespoons water, give swell, then bring to a dissolution of the plate (do not let boil!). Let cool to near room temperature.
Eggs are divided into whites and yolks. Whisk until yolks lightening with powdered sugar. A couple of tablespoons of mass is mixed with gelatine, then add this mixture to a large bowl with zhelkovo-sugar mixture and mix well.
Adding maskarpne room temperature and stir until a smooth homogeneous mass.
Squirrels, beat with a pinch of salt in a cool foam.
In two steps combine proteins and yolk, curd, stirring gently moves upwards.
Put the cake in the form below. Pour the cream on top.
Put in the fridge for an hour, I grabbed the cream.
Strawberries sliced and placed on top of the frozen cream.
Prepare the jelly bag on the appropriate instruction. Let cool to room temperature (if using bystrozastyvayuschee from “Doctor Etker” – you can not cool) and fill it with strawberries. Put the cake in the refrigerator for 4 hours.
Gently hold a thin knife along the rim shape and remove it.