This Strawberry Layered Cake features a delicate Genoise sponge and a creamy mascarpone frosting, complemented by a homemade strawberry jam filling. The light and airy sponge provides a perfect base for the rich, sweet flavors of the frosting and the vibrant, fresh strawberry jam. This cake is a beautiful and elegant dessert, perfect for showcasing the delightful taste of strawberries.
Why You’ll Love This: The combination of fluffy Genoise sponge, sweet strawberry jam, and smooth mascarpone frosting makes this cake irresistibly delicious and aesthetically pleasing. The cake balances moisture and texture wonderfully, making every bite a delightful experience. It’s an ideal choice for anyone who appreciates a cake that’s as lovely to look at as it is to eat.
Perfect Occasion: This cake is perfect for special occasions such as birthdays, anniversaries, or any festive gathering. It’s also great for summer parties when strawberries are at their peak, providing a fresh and seasonal touch to your dessert table.
Decoration Tips: Garnish the top of the cake with fresh strawberry slices, mint leaves, and a dusting of powdered sugar for a beautiful and professional finish. Consider adding some edible flowers for an extra touch of elegance.
Ingredients:
- For the Genoise Sponge:
- 4 eggs
- 100g sugar
- 105g flour
- 25g starch
- For the Strawberry Jam:
- 250g strawberries, chopped
- 100ml water
- 50g sugar
- 20g starch
- For the Frosting:
- 250g mascarpone or cream cheese
- 250g heavy cream
- 100g powdered sugar
- 100g sour cream
Recipe Steps:
- Prepare the Genoise Sponge:
- In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 10 minutes until the mixture is fluffy and has a pale, thick consistency.
- Sift the flour and starch together. Gently fold into the egg mixture in three to four additions using a spatula, being careful to maintain the airy texture.
- Pour the batter into an ungreased 18cm baking dish. Bake in a preheated oven at 170°C (338°F) for 40-45 minutes. Test doneness with a toothpick—it should come out clean.
- Let the sponge cool completely, preferably chilling in the fridge for 1-3 hours to allow the moisture to distribute evenly.
- Make the Strawberry Jam:
- In a saucepan, combine the chopped strawberries, water, and sugar. Bring to a boil over medium heat.
- Dissolve the starch in a tablespoon of water and add to the boiling strawberry mixture. Stir well and continue to boil for 10-15 minutes until thickened.
- Remove from heat and let cool completely.
- Prepare the Frosting:
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Add the mascarpone and sour cream. Continue mixing until smooth and creamy, being careful not to overmix.
- Assemble the Cake:
- Slice the cooled sponge into layers.
- Spread each layer with a generous amount of strawberry jam, then cover with the mascarpone frosting.
- Continue layering until all components are used. Frost the outside of the cake with the remaining mascarpone mixture.
- Refrigerate the assembled cake for at least a few hours before serving to allow the flavors to meld.
Enjoy your Strawberry Layered Cake with Genoise Sponge and Mascarpone Frosting, a stunning dessert that is sure to impress and satisfy at any celebration or gathering.
