Light and Moist Cake with Roasted Strawberries and Cream

By Tomasz Strzelczyk · 150 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Roast the strawberries with the brown sugar and the juice of 1 lemon for about 25 minutes until they soften and release their juice.
2. Whisk the 6 eggs with the 120 g sugar and a pinch of salt until stiff. Gradually add the sugar while whisking, then beat in the yolks on low speed.
3. Fold in the ground almonds, the 75 g cake flour and 1 tsp vanilla extract with a spatula. Pour into a parchment-lined pan and bake at 180°C for about 25 minutes, until a toothpick comes out dry.
4. Let the sponge cool in the pan. Cut it in two horizontal layers.
5. Beat the 500 g mascarpone with the lemon zest, 2 tbsp icing sugar and a little liquid vanilla. Whip the 400 ml whipping cream and fold it into the mascarpone mixture.
6. Soak the bottom sponge layer with limoncello or lemon water. Spread half the cream over it, add the roasted strawberries, then cover with the top layer.
7. Spread the rest of the cream on top, add the fresh strawberries, and sprinkle with the flaked almonds. Refrigerate overnight before serving.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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EggLemonCreamBrown sugarAlmondStrawberryMascarpone cheese