This Strawberry and Cream Cake is the epitome of freshness and elegance. Made with juicy strawberries and smooth mascarpone cream, it’s a timeless classic that’s simply irresistible. The torte base soaked in a zesty orange syrup adds a delightful twist to this creamy delicacy.
Why You’ll Love It:
- Fresh Strawberries: The natural sweetness of strawberries complements the creamy texture.
- Mascarpone Cream: Luxuriously smooth and perfectly sweetened.
- Orange Syrup: Adds a unique citrusy zing that elevates the overall flavor.
- Perfect for Any Occasion: Whether it’s a gathering, a special day, or just a craving for something sweet.
Ingredients:
- Torte Base:
- 5 separated eggs
- 1 cup sugar (200g)
- 3/4 cup orange juice (135g)
- 1/2 cup oil (100g)
- 1 1/2 cups flour (210g)
- 1 1/2 tsp baking powder
- Mascarpone Cream:
- 500ml heavy cream (38%)
- 250ml mascarpone cheese
- 1/2 cup powdered sugar (60g)
- Vanilla pod/ 1 tsp vanilla paste
- Syrup:
- 1/2 cup sugar
- 1 cup water
- Orange zest
- For Assembly:
- 400g strawberries
Instructions:
- Torte Base: In a mixer, whip egg whites and gradually add sugar until stiff peaks form. Gently fold in yolks, oil, and orange juice. Sift in flour and baking powder, and fold until smooth. Pour into a 20cm pan lined with baking paper. Bake at 170°C for about 45 minutes. Let cool.
- Syrup: Boil sugar, water, and orange zest. Chill in the fridge.
- Mascarpone Cream: In a mixer, whip mascarpone cheese for a minute. Add heavy cream, powdered sugar, and vanilla, whipping until stiff.
- Assembly: Wash and halve half of the strawberries, and dice the rest. Slice the torte base in half. On a 20cm ring or pan, place the base, brush with syrup, and arrange halved strawberries along the edge. Spread mascarpone cream and add diced strawberries. Place the second torte layer on top, brush with syrup. Refrigerate for at least two hours.
Enjoy this delightful Strawberry and Cream Cake, a celebration of freshness and creaminess in every bite! 🍰🍓🍊
