How to Make Award-winning Mascarpone and strawberry cake
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, How to Make Super Quick Homemade Mascarpone and strawberry cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mascarpone and strawberry cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mascarpone and strawberry cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mascarpone and strawberry cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mascarpone and strawberry cake estimated approx 30 mins + 1h.
To get started with this recipe, we have to prepare a few ingredients. You can cook Mascarpone and strawberry cake using 9 ingredients and 8 steps. Here is how you cook that.
Love this cake - let the strawberries from #seasonsupply shine! It's adapted from Orlando Murrin's (https://www.bbcgoodfood.com/recipes/2304/strawberry-and-cinnamon-torte); I think that the mascarpone makes it creamier and more lush. You can use clotted cream too.
Ingredients and spices that need to be Get to make Mascarpone and strawberry cake:
- 450 g strawberries
- 250 g mascarpone (or clotted cream)
- 175 g caster sugar
- 175 g self rising flower
- 175 g ground almonds
- 2 eggs
- 1 tsp cinnamon
- few drops of vanilla essence
- icing sugar
Instructions to make Mascarpone and strawberry cake
- Separate the egg yolks and mix them with the sugar using a wooden spoon until pale yellow.
- Add the mascarpone and mix until smooth; then add the vanilla, egg whites, cinnamon, almonds and finally the flour. Mix until a sticky dough has formed.
- Preheat the oven to 180 C (160 if using a fan oven). This cake needs to cook for a long time, so make sure that it's on a quite low shelf so that the top doesn't burn.
- Clean the strawberries and quarter them.
- You should use a small (23 cm) but deep cake tin with a removable bottom. Line it with greaseproof paper, then spread ~40% of the mixture on the bottom. Make sure that there are no gaps, otherwise the strawberries will leak through. Add the strawberries, keeping one inch or so away from the side of the tin.
- Add the rest of the mixture around the sides and on top. There's always a strawberry or two poking out, but that's what the icing sugar is for.
- The cake should bake for about an hour. After 30-40 mins, I find that the top is already golden no matter what I do - so I usually cover it with tin foil and lower the heat. Use a toothpick: the fruit will obviously be moist but the flour mixture shouldn't. Once cooked, leave it to cool for a few minutes (not too long: it's great warm) and dust with icing sugar.
- Done! This particular one is a bit underbaked...and comes with Greek yogurt.
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