Italian Strawberry Cream Cake
Ingredients
Sponge Cake
-
4
large
eggs
-
2
large
egg yolks
-
⅔
cup
sugar
-
a pinch
salt
-
2
teaspoons
vanilla extract
-
¾
cup
all-purpose flour
-
⅓
cup
cornstarch
Strawberry Mascarpone Crème
-
1
quart
fresh strawberries
-
1
cup
sugar
-
12
oz
mascarpone
-
2
cups
heavy whipping cream
-
1
teaspoon
vanilla
-
1
envelope
gelatin
Instructions
- Preheat the oven to 350°F and prepare the cake pans.
- Whisk eggs, yolks, sugar, salt, and vanilla in a bowl over simmering water until it reaches 120°F.
- Whip the egg mixture until light in color 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 about 30 minutes.
- Cool the cakes and run a knife around the edges to release them from the pans.
- Split the layers in half and set aside.
- Puree strawberries in a food processor, adding sugar while pureeing.
- Whip mascarpone and vanilla until smooth, then mix in the strawberry puree.
- Whip heavy cream with gelatin until soft peaks form, then fold into the strawberry mixture.
- Layer the strawberry cream and cake layers alternately until all layers are used.
Nutrition Facts (estimated)
Servings
12
Calories
446
Total fat
29g
Total carbohydrates
39g
Total protein
6g
Sodium
55mg
Cholesterol
169mg
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