The Strawberry Drip Cake.

It’s my favorite cake for Mother’s Day, but also ideal for a first communion or an eighteenth birthday, and even for a sweet little girl’s birthday.

With the drips along the edge and the right decoration, this cake will be the cake for grand occasions.

Delicately simple, with lots of strawberries, which contrast with the richness of the mascarpone cream. You can make the soak either with blended strawberries or with limoncello soak if there are no children.

Ingredients

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5 eggs
2/3 cup granulated sugar
1 cup all-purpose flour
1/4 cup potato starch
1 packet vanillin
1/2 lemon zest (grated)
1 pinch salt
1 1/4 lbs strawberries
1/2 lemon juice
1/2 cup granulated sugar
2 tbsp water
1/4 cup limoncello
1 cup white chocolate
1 lb mascarpone
1/2 cup sweetened condensed milk
1 cup heavy cream
as needed red food coloring (or pink or color of choice)
as needed meringues
as needed strawberries (fresh flowers and decorative cookies)

The Strawberry Drip Cake

Tools

What we need to make

1 Stand Mixer
1 Oven
2 Piping Bag
1 Spatula
1 Knife long and thin blade
4 Bowls
1 Pan
1 Immersion Blender

Steps

Sponge cake procedure.
The eggs must be at room temperature, break them and place them in the bowl of a stand mixer along with the vanilla, grated lemon zest.
Whip with the whisk until frothy, then add the sugar and continue to whip for about 15 minutes. Meanwhile, sift together the flour and potato starch, and add them all at once to the whipped mixture along with the pinch of salt.
Mix with a spatula from bottom to top to prevent deflating.
Pour the mixture into 2 cake pans with an 18 cm diameter or 4 shallow ones.
Bake at 350°F for about 13-15 minutes. Remove from oven, let cool, and release the sponge cakes.
Wash and cut the strawberries into pieces; bring them to a boil and cook them for 8 minutes in a small saucepan with a cup of water, lemon juice, and sugar. Remove the saucepan from the heat and puree. Once cooled, add limoncello if desired.
Wash and dry the strawberries, and puree them with an immersion blender. Then place half of the puree and the chocolate in the microwave for 40 seconds.
Then stir until dissolved, if not dissolved in the first 40 seconds, retry until fully liquefied. Now that the mixture has melted you can add the remaining strawberry puree that was set aside. Stir and set aside.
Take another glass bowl and pour in the cream, put it in the microwave and bring it almost to a boil, then add the finely chopped white chocolate.
Stir everything well until completely dissolved.
Add a little coloring, test by adding one drop at a time, until you find the shade you like the most, then mix, and set aside.
Put both the cream and the bowl where you will whip it in the freezer at least 30 minutes before. Then whip with an electric whisk. Once the cream is beautifully whipped, store it in the fridge and move on to the mascarpone.
Take another chilled bowl from the fridge and combine the mascarpone and, while adding the sweetened condensed milk in a stream, whip with the whisk.
When the mascarpone looks beautifully whipped, gently combine the whipped cream using movements from bottom to top with a spatula.
If you made 2 sponge cake discs, carefully cut them in half, if you made 4, you are already ahead.
Soak the sponge cake discs with the strawberry soak.
Spread the mascarpone cream on the first sponge cake disc, add sliced strawberries, and complete the first layer with the help of another piping bag filled with strawberry ganache, which you will distribute over the sliced strawberries.
Then you just have to overlap the second sponge cake disc.
Continue like this until completion.
Close with the fourth and final sponge cake disc. Spread the remaining mascarpone cream on the surface of the last disc, and also spread a little along the edges of the cake, leveling it perfectly with a spatula.
Heat the cream with the white chocolate in the microwave, occasionally removing and stirring; when the chocolate has completely melted, add some drops of coloring, stirring constantly, until you achieve the desired color.
Fill a piping bag with a small hole, and make the drips.
Finish decorating to your liking with sprinkles, fresh flowers, strawberries, or whatever you like best.
The Strawberry Drip Cake is ready to be served.