Italian Strawberries and Cream Cake
Ingredients
Sponge Cake
-
4
large
eggs
-
2
large
egg yolks
-
⅔
cup
sugar
-
1
pinch
salt
-
2
teaspoons
vanilla extract
-
¾
cup
all-purpose flour
-
⅓
cup
cornstarch
Strawberry Mascarpone Cream
-
1
quart
strawberries, washed and hulled
-
1
cup
sugar
-
12
oz
mascarpone or cream cheese
-
2
cups
heavy whipping cream
-
1
teaspoon
vanilla
-
1
envelope
gelatin
Instructions
- Prepare the sponge cake by whisking eggs, yolks, sugar, salt, and vanilla over simmering water until it reaches 120 degrees.
- Whip the egg mixture until light and increased in volume.
- Sift flour and cornstarch together, then fold into the egg mixture gradually.
- Divide the batter into two prepared baking pans and bake for approximately 30 minutes until firm.
- Cool the cakes and split each layer in half.
- For the strawberry cream, puree strawberries with sugar, then mix mascarpone and vanilla until smooth.
- Combine the strawberry puree with the mascarpone mixture.
- Whip heavy cream with gelatin, then fold it into the strawberry mixture and refrigerate for 30 minutes.
- Layer the sponge cake with the strawberry cream, repeating until all layers are used.
Nutrition Facts (estimated)
Servings
16
Calories
377
Total fat
23g
Total carbohydrates
38g
Total protein
6g
Sodium
47mg
Cholesterol
132mg
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