Recipe: Tasty Mascarpone and strawberry cake

Mascarpone and strawberry cake. Sift flour, baking powder and salt together twice; place in another large bowl. To make the cake: In a medium bowl whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy.

Strawberry Mascarpone Buttercream: Beat butter until smooth. Add mascarpone cheese and beat until smooth and combined. Beat butter and sugar together with an electric mixer until pale. You can cook Mascarpone and strawberry cake using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mascarpone and strawberry cake

1. It's 450 g of strawberries.
2. It's 250 g of mascarpone (or clotted cream).
3. It's 175 g of caster sugar.
4. Prepare 175 g of self rising flower.
5. It's 175 g of ground almonds.
6. Prepare 2 of eggs.
7. It's 1 tsp of cinnamon.
8. Prepare of few drops of vanilla essence.
9. You need of icing sugar.

Add the eggs one at a time, beating well after each addition. Add in the flour and baking powder and beat until just combined. This particular charlotte cake consists of a mousse filling of whipped cream and strawberry puree, then ladyfingers used for the cake layers and fresh strawberries for decoration. I decided to also add mascarpone to the mousse for a softer taste and to reduce the quantity of the whipped cream which personally I don't like to be too much in a.

Mascarpone and strawberry cake instructions

1. Separate the egg yolks and mix them with the sugar using a wooden spoon until pale yellow..
2. 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..
3. 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..
4. Clean the strawberries and quarter them..
5. 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..
6. 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..
7. 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..
8. Done! This particular one is a bit underbaked...and comes with Greek yogurt..

Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined. Pour cake mixture into prepared muffin cups. Place strawberries in a food processor or blender; puree until smooth. Strawberry Crispies Casseroles et claviers. melted butter, strawberries, phyllo dough, mascarpone, icing sugar. In a medium bowl, sift together the flour, baking powder and salt.