The always favorite pair of strawberry and chocolate come together again in this cake. A chocolate cake is topped with a fruity strawberry mascarpone cream, topped with beautiful fresh strawberries and a strawberry sauce, which oozes down the cake. Mmmmm .... a real summer delight.
Strawberry-Mascarpone Cake
- makes one 18-cm (7-inch) round cake -
chocolate cake:
2 eggs
30 g sugar
25 g flour
25 g corn starch
15 g cocoa powder
1/2 tsp. baking powder
strawberry-mascarpone cream:
50 g sugar
4 Blatt Gelatine
80 g strawberry puree
160 g strawberries, cut into small dice
200 g mascarpone
140 g quark (can be substituted with fromage blanc or ricotta)
1/2 tsp. pure vanilla extract
160 g heavy cream
strawberry topping:
~ 350 g small strawberries
100 g strawberry puree
1 Tbsp. sugar
1/4 tsp. pure vanilla extract
1 Tbsp. Kirsch (liqueur) - optional
Preheat the oven to 200° C (400° F). Line an 18 cm (7-inch) round springform pan with parchment paper.
Beat the eggs with the sugar and one Tbsp. of cold water for about 5 minutes until thick and creamy. Mix the flour, corn starch, cocoa powder and baking powder. Sieve on top of the egg mixture and fold together with a spatula. Fill in the prepared form and bake for about 10 minutes. Let cool on a wire rack.
Soak the gelatin in cold water. With a handheld-mixer whisk together the mascarpone, sugar and vanilla extract until smooth. Then add the quark and the strawberry puree and mix until combined. Put the gelatin on mild heat and stir until dissolved. Add a few tablespoons of the mascarpone mixture and stir together. Then add the gelatine mixture to the mascarpone cream. Let cool for about 10 minutes. Whip the heavy cream and fold into the mascarpone cream together with the diced strawberries.
Take the cooled cake out of the form and put on a cake platter. Put a cake ring around it and fill the mascarpone cream on top of the chocolate cake. Put in the fridge for about 30 minutes.
Clean the strawberries for the topping and put on top of the cake with the tip up. Put in the fridge for another 4 hours.
Mix the strawberry puree with sugar, vanilla extract and Kirsch to taste. Take the cake out of the fridge and remove the cake ring. Distribute the strawberry puree on top of the strawberries. Cool until serving.
Beat the eggs with the sugar and one Tbsp. of cold water for about 5 minutes until thick and creamy. Mix the flour, corn starch, cocoa powder and baking powder. Sieve on top of the egg mixture and fold together with a spatula. Fill in the prepared form and bake for about 10 minutes. Let cool on a wire rack.
Soak the gelatin in cold water. With a handheld-mixer whisk together the mascarpone, sugar and vanilla extract until smooth. Then add the quark and the strawberry puree and mix until combined. Put the gelatin on mild heat and stir until dissolved. Add a few tablespoons of the mascarpone mixture and stir together. Then add the gelatine mixture to the mascarpone cream. Let cool for about 10 minutes. Whip the heavy cream and fold into the mascarpone cream together with the diced strawberries.
Take the cooled cake out of the form and put on a cake platter. Put a cake ring around it and fill the mascarpone cream on top of the chocolate cake. Put in the fridge for about 30 minutes.
Clean the strawberries for the topping and put on top of the cake with the tip up. Put in the fridge for another 4 hours.
Mix the strawberry puree with sugar, vanilla extract and Kirsch to taste. Take the cake out of the fridge and remove the cake ring. Distribute the strawberry puree on top of the strawberries. Cool until serving.
Enjoy and Guten Appetit!
