Mascarpone Strawberry Cake (Print Version)
# Ingredients:
→ For the almond cake base
01 -
1/2 cup (115g) unsalted butter, at room temperature
02 -
1/2 cup (115g) superfine sugar
03 -
3 medium eggs, at room temperature
04 -
1 1/2 cups (150g) ground almonds
05 -
1/3 cup (40g) all-purpose flour
06 -
1 teaspoon (8g) baking powder
→ For the topping
07 -
1 pound (500-600g) fresh strawberries
08 -
1/2 cup (125g) mascarpone cheese
09 -
1/2 cup (100ml) heavy whipping cream
10 -
1/4 cup (30g) powdered sugar
11 -
4 tablespoons fresh lemon juice
12 -
1 vanilla bean, seeds scraped (or 1 teaspoon vanilla extract)
13 -
1 package clear red cake glaze (or 1 tablespoon cornstarch + 3 tablespoons sugar + red food coloring)
→ For the pan
14 -
Butter for greasing
15 -
Breadcrumbs or flour for dusting
# Instructions:
01 -
Preheat your oven to 350°F (180°C) with top and bottom heat. Generously butter an 11-inch (28cm) tart pan with a removable bottom or springform pan, then dust with breadcrumbs or flour, tapping out any excess.
02 -
In a large bowl, beat the butter and sugar with an electric mixer for about 3 minutes until pale and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition. In a separate bowl, whisk together the flour and baking powder, then add to the butter mixture and beat just until combined. Gently fold in the ground almonds with a spatula.
03 -
Spread the batter evenly into your prepared pan and smooth the top with a spatula. Bake on the second rack from the bottom for about 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
04 -
In a medium bowl, mix the mascarpone with powdered sugar, vanilla bean seeds, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
05 -
Spread the cream mixture evenly over the cooled cake base. Wash, hull, and halve or quarter the strawberries depending on their size, then arrange them decoratively over the cream. Prepare the cake glaze according to package instructions and carefully pour or brush it over the strawberries to create a glossy finish.
# Notes:
01 -
This cake base uses minimal flour and lots of ground almonds for a rich, moist texture.
02 -
Be generous when greasing the pan to ensure the cake releases easily after cooling.