Dive into a unique dessert with our Strawberry Mascarpone Cream Cake. Combining delicate choux pastry layers with a rich mascarpone and cream filling, this cake offers a refined sweetness that highlights the star ingredient—fresh, aromatic strawberries. Perfect for any occasion, this cake is sure to impress with its elegant flavors and textures.
Calories: 395.13 kcal/serving
Servings: 12
Prep Time: 2 hours 30 minutes
B/F/C: 6.30 g/30.51 g/23.39 g
Ingredients for 12 Servings:
- Water: 250 ml (8.5 fl oz)
- Salt: A pinch
- Butter: 100 g (3.5 oz)
- Flour: 160 g (5.6 oz)
- Eggs: 4
- Mascarpone: 500 g (18 oz)
- Heavy Cream (33% fat): 150 ml (5 fl oz)
- Powdered Sugar: 3-6 tbsp
- Strawberries: 800 g (28 oz)
Preparation:
Prepare the Cake Layers: Pour water into a saucepan, add salt, and stir. Heat over medium until boiling. Add the butter and bring to a boil. Gradually add the sifted flour while stirring continuously. Reduce the heat and cook until the mixture forms a smooth, homogenous dough. Remove from heat and let cool slightly.
Incorporate the Eggs: Lightly beat the eggs with a fork. Gradually add the eggs to the dough, mixing thoroughly with a spatula each time until fully incorporated.
Form and Bake the Layers: Cut 10-12 circles of baking paper, each 25 cm (10 inches) in diameter. Spread the dough thinly on each circle (the paper should be visible through the dough). Place on a baking sheet.
Bake the Layers: Preheat the oven to 180°C (350°F). Bake each layer for 8 minutes until golden. Let cool completely at room temperature.
Make the Cream: Whip the mascarpone with heavy cream and powdered sugar until light and fluffy. Wash, dry, and slice the strawberries.
Assemble the Cake: Set one layer aside. Spread the remaining layers with the mascarpone cream and stack them, alternating with strawberry slices. Top with the reserved layer, gently press with your hands, and refrigerate for 2 hours.
Helpful Tip:
For a twist, you can replace mascarpone with high-fat sour cream. Place the sour cream in a double layer of cheesecloth, tie the ends, and hang it in a cool place for 24 hours to drain excess liquid.
Pro Tip:
When baking the choux pastry layers, use high-quality parchment paper with a special coating or a silicone baking mat resistant to high temperatures for best results.
