Mother’s Day Cake is a delightful dessert made with COCOA SPONGE CAKE and a MASCARPONE CREAM with cream similar to camy cream.
This year for my first Mother’s Day, I decided to make myself a different cake than the usual sponge cake with cream and berries, so I made a delicious cocoa sponge cake, but if you think it’s too difficult you can opt for a CHOCOLATE CAKE in an AIR FRYER or if you don’t love chocolate, an even simpler Soft cake in an air fryer, and then I decided to fill it with a white cream based on mascarpone, sugar, and whipped cream, which I think goes perfectly with strawberries.
Of course, as I always tell you, if the cream is too cloying for you, feel free to replace it with CUSTARD, the result will still be amazing!
For my first Mother’s Day, this cake with a heart of cream and strawberries is certainly the most appreciated treat, besides my child’s smile!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day, Spring
Ingredients
- 4 eggs
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp baking powder
- 1 1/4 cup heavy cream
- 8.8 oz mascarpone
- 1/2 cup powdered sugar
- 10.5 oz strawberries
Tools
- 1 Springform pan 8.7 inches
Preparation
In the bowl of the stand mixer, place the whole eggs.
Start to whip the eggs with the whisk attachment.
When they begin to puff up, add the sugar.
When the eggs and sugar are fluffy and pale, add the sifted flour.
Work the mixture for a minute before adding the sifted unsweetened cocoa.
Work the mixture with the whisk until the cocoa is well absorbed.
Pour the batter into a greased and floured 8.7 inches springform pan and bake in a preheated static oven at 356°F for 35-40 minutes.
Once ready, check the baking with a toothpick, remove the cake from the oven and let it cool completely before opening the pan.
Put the mascarpone in a bowl along with the powdered sugar.
Work the two ingredients with a spatula to obtain a smooth cream.
Whip the heavy cream to very stiff peaks.
Add the cream to the mascarpone a little at a time, and mix from bottom to top to not deflate it.
Once cool, remove the cake from the pan.
Cut the cocoa sponge cake into 3 slices.
Wash and clean the strawberries and cut them into cubes, keeping a few whole for the decoration on top.
Place the first slice of sponge cake on a serving plate and spread a layer of cream on the base.
Place the strawberry cubes on the cream and cover with another slice of sponge cake.
Proceed the same way for the second layer.
Cover with the last slice of cocoa sponge cake.
Spread the mascarpone cream over the entire cake and create quenelles of cream on the surface.
Cut the remaining strawberries in half and decorate the surface of the cake.
Place the Mother’s Day cake in the fridge until ready to serve.
Storage
The Mother’s Day cake can be stored in the fridge for up to 3 days.
