A fluffy classic sponge cake filled with layers of mascarpone cream frosting and juicy strawberries. What tastes like a strawberry shortcake, looks like a beautiful layer cake, and is sure to impress your family and guests.
Ingredients
For the sponge:
- 6 eggs
- 180gr caster sugar
- 150gr flour
- 40gr cornstarch
For the cream:
- 750gr mascarpone
- 60gr icing sugar
For the strawberry confit:
- 400gr strawberries
- 240gr jam sugar (with pectin)
For the topping:
- 400gr strawberries
Directions
Prepare the strawberry confit:
- Wash, hull and cut 400 gr strawberries in half. Place them in a saucepan. Bring to a simmer and cook for 5 minutes.
- Add the jam sugar, mix to melt, then allow about 5 minutes of high-boiling cooking.
- Pour into a dish and let cool.
Prepare the sponge:
- Preheat the oven to 180 ° C.
- Beat the eggs and sugar in the bowl and whisk for 12 minutes to obtain a thick, swollen mixture.
- Sift the flour and cornstarch into the bowl and gently fold them in with a spatula.
- Butter and flour two round moulds (20 cm in diameter), divide the batter between the moulds and bake for 20 minutes. Let cool slightly before turning out onto a wire rack.
Finish:
- Mix the mascarpone with the icing sugar.
- Using a bread knife, slice each sponge cake through the middle horizontally.
- Place one half of sponge on a platter, spread two spoonfuls of strawberry confit, then a quarter of the mascarpone mix.
- Add strawberries cut in half, then cover with a second sponge disc.
- Repeat again and arrange the remaining mascarpone in a dome, add a few dashes of strawberry confit and finish the topping with strawberries.
