Strawberry Mascarpone Cake

For the strawberry mascarpone cake, first separate the eggs. Beat the egg whites until stiff. Beat the yolks, powdered sugar and water until thick and creamy.

Sift flour with baking powder and mix well, then carefully fold in the snow. Pour the mixture into a greased springform pan (square).

Bake in the oven at 180 °C top/bottom heat for about 45 minutes. Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, whip the whipped cream until stiff. Stir mascarpone with lemon juice, powdered sugar and gelatine until smooth and mix into the whipped cream. Cut strawberries into small cubes and add.

Cut the base once. Place a springform frame around the cake and spread cream on the base. Place the lid on top and refrigerate for about 4 hours.

For the decoration, puree and strain the strawberries. Whip the cream until stiff and add the strawberry puree. Spread it all over the cake. Then cover the strawberry mascarpone cake with red fondant and decorate as desired.

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