Strawberry shortcake with mascarpone

Description

Say, "there she is Again, with your dear mascarpone"... But I love this cake-soufflé, that it certainly is not a pity to spend money on cream cheese. Especially now the season of the "real" strawberries (though it is possible to save money), and it's impossible not to cook this yummy. Even the biggest "poseur" in awe of her.

Ingredients

Flour

120 g
Sugar

250 g
Chicken egg

6 piece
Butter

2 Tbsp
Mascarpone

500 g
Powdered sugar

80 g
Cream

200 ml
Gelatin

25 g
Jelly

1 pack
Strawberry

200 g
Almonds
Water

100 ml
Liqueur

2 Tbsp

Cooking

For the sponge cake separate the whites from the yolks. Beat the yolks with 100 g sugar and vanilla until white. Add the sifted flour and beat on low. speed. Separately beat with 50 g of sugar whites until thick peaks. Gently stir with a spatula. Also, gently stirring with a spatula from the edge to the center, add the melted and cooled butter.

Split shape with a diameter of 20-22 cm (I was in the shape of a heart) grease with butter, sprinkle with flour, put the dough and bake at 180 deg. in a pre-heated oven to dry kindling.

The finished cake to pull from the mold and cool on a wire rack. Form wash. The cooled cake to shift back into shape, prick with a fork and soak with syrup. To prepare the syrup you need to boil sugar water, boil for 2-3 minutes. Cool slightly and add the strawberry liqueur or strawberry sauce.

To prepare the cream: pour gelatin 5 tbsp cold boiled water for the time specified on the package. Separate the yolks from the whites. Beat the egg yolks with the icing sugar and vanilla until white.

Add the cream (150 ml) and whip up a small density. Be careful not to kill! Add mascarpone and whip on low speed until smooth. Gelatin to warm up in the microwave or water bath until dissolved. A thin stream pour in the cream. Lightly beat.

Separately, beat egg whites with a pinch of salt to density. Quickly and with a spatula stir in the cream.

Bumpers form (if considered necessary and are not sure that the cream will fit) line a rimmed baking paper. Put the cream on top of sponge cake. Put in the refrigerator for 40-50 minutes.

The cream put the slices of strawberries. Pour the finished jelly. The recipe on the packaging look. If not, prepare a simple transparent jelly of water and sugar.

Again put in the refrigerator for full hardening for 4-5 hours. Then remove the rim from the mold. Pull out the cake. Shake 50 ml of cream to the density. They coat the sides and sprinkle almond petals. Bon appetit!

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