Ingredients
pieces
- 200 gram butter (at room temperature)
- 250 gram sugar
- 3 eggs (size M)
- 375 ml whole milk
- 1 lemon (juice)
- 200 gram cake flour
- 200 gram flour
- 7 gram baking powder
- 7 gram baking soda
- pinch of salt
- 500 ml whipping cream
- 50 gram whipping cream stabilizer (optional)
- 150 gram icing sugar
- 250 gram mascarpone
- 400 gram strawberries (sliced)
- flowers for decoration (optional.)
Equipment
- Hand mixer or stand mixer
- Parchment paper
- Spring-from pan - 18 cm/7 inch
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 355 Fahrenheit with top and bottom heat.
- Beat the butter and sugar together until light and fluffy (about 5 minutes). Then add the eggs, milk and lemon juice, mixing for a further 2 minutes.
- In a bowl, mix the flour, cake flour, baking soda, baking powder and salt.
- Add the dry ingredients to the mixture and beat for about 5 minutes.
- Line a spring-form tin with parchment paper and grease the sides. Pour the mixture into the tin.
- Bake the cake for about 50 minutes. Leave the cake to cool for about 2 hours, then cut it horizontally into two slices.
- To make the cream, whip the cream with the stabilizer and icing sugar until stiff. Beat the mascarpone in a separate bowl, then fold it into the whipped cream.
- Spread a generous layer of cream over one slice of cake and garnish with strawberries. Place the second slice of cake on top, spreading a layer of cream over the top and garnishing with strawberries and flowers as desired. Enjoy!
Nutrition information per portion
Calories: 654kcal | Carbohydrates: 65g | Proteins: 9g | Fats: 41g | Saturated fats: 25g
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