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Delicate strawberry-mascarpone cake in the style of Sweet Blog - photo 1
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Delicate strawberry-mascarpone cake in the style of Sweet Blog

Desserts Cakes and Bakes 120 min Medium 10 wyświetleń ~63.75 PLN - (0)
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Description

A light, elegant strawberry-mascarpone cake combining fluffy sponge cake with a cream based on mascarpone and whipped cream, along with an intense, glossy strawberry jelly. Inspired by the classic strawberry cake, but with my own twist: a thin layer of limoncello (optional) for freshness and delicate almond flakes for a pleasant crunch. The vibrant color of fresh strawberries contrasts with the creamy white of the cream — a perfect dessert for spring and summer gatherings, birthdays, or an afternoon tea with coffee. The cake is served well chilled; it pairs wonderfully with a cup of green tea or a light prosecco. Visually: the layers are visible when cut, and the decoration with halved strawberries and mint leaves adds freshness and elegance.

Składniki (18)

Servings:
10
  • Wheat flour 180 g
  • White sugar 200 g
  • Egg 4 szt.
  • Butter 100 g
  • Milk 60 ml
  • Baking powder 10 g
  • 30% cream 400 ml
  • Mascarpone 500 g
  • Powdered sugar 80 g
  • Vanilla (vanilla extract) 2 łyżeczki
  • Fresh strawberries 600 g
  • Lemon juice 20 ml
  • Cornstarch 30 g
  • Gelatin 8 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Limoncello (optional) 30 ml
  • Fresh mint (optional) 30 g
💰 Szacowany koszt dania: ~63.75 PLN (6.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sponge Cake

1

Preheat the oven to 175°C (top-bottom). Prepare a 24 cm round cake pan: line the bottom with parchment paper and lightly grease the sides with butter. Measure all the ingredients.

Ingredients: Butter
Use a 24 cm springform pan. Stick the parchment paper to the bottom with a bit of butter so it doesn't move when pouring in the batter.
2

In a large, clean, and dry bowl, place 240 g of eggs and 200 g of sugar. Beat with a hand mixer or stand mixer on high speed for about 8-10 minutes until the mixture becomes very light, thick, and triples in volume. The mixture should form a ribbon on the surface when you lift the beaters.

Ingredients: Egg, White sugar
Use a metal or glass bowl (not plastic). If you don't have a mixer, whisk vigorously for 12-15 minutes — the effect will be similar, but it requires effort.
3

Sift 180 g of flour and 10 g of baking powder over the beaten eggs. Add the flour in three portions, gently folding with a spatula from the bottom to the top to avoid releasing air from the mixture. Mix only until combined — it should be smooth and homogeneous.

Ingredients: Wheat flour, Baking powder
Use a silicone or rubber spatula. Do not mix vigorously — you will lose the fluffiness of the sponge cake.
4

In a small bowl, mix 100 g of melted, slightly cooled butter with 60 ml of warm (but not hot) milk. Pour it in a thin stream into the flour mixture, gently combining with a spatula to keep the mixture fluffy. The batter should be thick but pourable — if it's too thick, add 5-10 ml of milk.

Ingredients: Butter, Milk
Melt the butter in a water bath or in the microwave, check the temperature — it must not be hot. Use a wooden spoon or spatula to combine the fat with the dough.
5

Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake at 175°C for 25-30 minutes — until a toothpick inserted comes out dry or with a few dry crumbs. The edges should slightly pull away from the pan and have a golden color.

Place the pan on the middle rack of the oven. Do not open the oven door for the first 20 minutes to prevent the sponge cake from collapsing.
6

After baking, remove the pan from the oven and let it cool on a rack for 10-15 minutes. Then gently run a knife around the edges and remove the sponge cake from the pan. Set aside to cool completely (about 1 hour).

Allow the sponge cake to cool on a rack — steaming from the bottom will prevent moisture from forming and sticking to the bottom.

Cream

7

Chill the bowl and mixer attachments in the fridge for 10 minutes (this makes whipping the cream easier). Pour in 400 ml of 30% cream and whip on medium speed until soft peaks form (about 2-3 minutes). Add 80 g of powdered sugar and 10 ml of vanilla extract and continue whipping to stiff, yet smooth peaks (another 1-2 minutes).

Ingredients: 30% cream, Powdered sugar, Vanilla (vanilla extract)
Do not whip the cream too long — it will start to separate into butter. Stop the mixer when the cream holds its shape but is still creamy.
8

To the whipped cream, add 500 g of mascarpone in three portions. Gently fold with a spatula from the bottom to the top until a smooth, uniform cream forms. Add a pinch of salt (1 g) to balance the flavor.

Ingredients: Mascarpone, Salt
Mascarpone should not be too cold — take it straight from the fridge, but mix in short bursts or only fold by hand to prevent the cream from curdling.

Strawberry jelly

9

Cut about 150 g of strawberries for decoration and set aside. Wash the remaining strawberries (450 g), remove the stems, and cut them into smaller pieces. Place them in a saucepan with 50 g of sugar (start with 50 g of white sugar from your supply), 20 ml of lemon juice, and heat over medium heat, stirring until the fruit releases its juice and starts to break down (about 6-8 minutes).

Ingredients: Fresh strawberries, White sugar, Lemon juice
Use a wide pot with a thick bottom to heat the fruit evenly. If you don't want pieces, strain it through a sieve after cooking.
10

In a bowl, dissolve 30 g of cornstarch in 40 ml of cold water to create a smooth slurry. Remove the saucepan with strawberries from the heat, pour in the starch slurry, and mix vigorously. Place over low heat and gently cook for 1-2 minutes until the sauce thickens and becomes glossy.

Ingredients: Cornstarch
Always dissolve the starch in cold water — adding raw starch to hot liquid will cause lumps to form.
11

In a separate small bowl, dissolve 8 g of gelatin in 40 ml of cold water and set aside for 4-5 minutes until it swells. Gently heat it (e.g., in a water bath) just until dissolved — do not boil. Pour the dissolved gelatin into the hot strawberry sauce and mix thoroughly. Set aside to cool to a slightly warm temperature (about 30-35°C) so as not to melt the cream when applying.

Ingredients: Gelatin
Add the gelatin only after dissolving it first, and never boil it strongly, as it will lose its gelling properties.

Assembly and decoration

12

Cut the cooled sponge cake horizontally into two equal layers using a sharp serrated knife. Place the bottom layer on a cake stand. If you are using limoncello (optional), gently soak the bottom layer with 15-20 ml of limoncello using a teaspoon (do not soak it too much).

Ingredients: Limoncello (optional)
To cut the sponge cake, use a long serrated knife and rotate the cake, not the knife. Alternative: use a cake cutting wire for perfectly even layers.
13

Spread 1/3 of the mascarpone cream in an even layer on the bottom layer (use a spatula), then evenly distribute half of the sliced strawberries (from 450 g). Cover with the second portion of cream (another 1/3) and place the top layer of sponge cake. Cover the top and sides with the remaining cream.

Ingredients: Mascarpone, 30% cream, Fresh strawberries
Use a spatula or offset spoon to evenly spread the cream. If the cream is too soft, chill it for 15-20 minutes before finishing.
14

When the strawberry sauce with gelatin reaches a lukewarm temperature (about 30-35°C), pour it in a thin stream onto the center of the top of the cake, allowing it to flow down the sides and create a delicate 'wave'. Arrange the halved strawberries (the reserved 150 g) on top and, if using, sprinkle the edges with toasted almond flakes.

Ingredients: Fresh strawberries, Almond flakes
Pour the jelly slowly to avoid creating a puddle — start from the center and continue to the edges. Use a spoon or a small ladle for controlled pouring.
15

Place the cake in the refrigerator for at least 2 hours (preferably 4 hours) to allow the jelly and cream to set. Before serving, add fresh mint leaves as a decoration (optional).

Ingredients: Fresh mint (optional)
It's best to cut the cake when it's chilled — to keep the knives clean while cutting, wipe them with hot water and dry after each cut.

Fun Fact

💡

Strawberries as a cake decoration gained popularity in Europe in the 19th century, and the combination of light cream with mascarpone gives it an Italian character and creamy consistency — this combination became popular due to its versatility and delicate flavor.

Best for

urodziny przyjęcie wiosenne piknik rodzinny

Tips

🍽️ Serving

Serve well chilled, sliced with a sharp knife (wipe the knife between cuts). Serve on light-colored plates, adding a sprig of mint and possibly a scoop of cold vanilla ice cream alongside. A light green tea or prosecco pairs well with the cake.

🥡 Storage

Store in the refrigerator under a dome or in a cake box for up to 48 hours. The jelly and cream lose freshness after a few days. To reheat a piece, take it out of the fridge 10-15 minutes beforehand, but do not heat it in the microwave — the cream will separate.

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