For Mother’s Day, I prepared this delicious strawberry swirl cake. Soft sponge cake, filled with plenty of mascarpone cream and garnished with fresh strawberries, chocolate, and many shortcrust cookies – a true delight that will make all mothers happy. Mine was. The preparation is very simple, I used the stand mixer but electric whisks will also work just fine. I chose strawberries for personal taste, but you can opt for the fruit you like the most. I love desserts with fresh fruit.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4.2 oz granulated sugar
- 0.5 cup all-purpose flour
- 0.5 cup potato starch
- 4 eggs
- zest of 1 lemon
- 1.1 lbs mascarpone
- 3 tbsp sugar
- 1 packet vanilla
- 2 cups whipping cream
- 3.5 oz melted dark chocolate
- q.b. strawberries
- shortcrust cookies
- mascarpone cream dollops
- 0.4 cup lemon syrup
- 0.2 cup water
Tools
- Stand Mixer
- Piping Bag
- Baking Tray
- Spatula silicone
Steps
In the bowl of the stand mixer, beat the eggs with the sugar, add the lemon zest, and after about 10 minutes, add the flour spoonful by spoonful.
Pour the mixture into the baking tray lined with parchment paper and bake for 20 minutes at 356°F.
Remove the sponge cake from the baking tray, flip it over, and with the help of a damp cloth, roll it up. Let it rest for 10 minutes. In the meantime, prepare the mascarpone cream.
In the bowl of the stand mixer, pour in the sugar, cream, mascarpone, and vanilla. Whip for about 5 minutes until the cream is nice and frothy.
Unroll the sponge cake and place it on a piece of parchment paper. Cut it into strips. The width of the strips will determine the height of the cake.
Soak with the syrup and spread the mascarpone cream over the strips.
Roll up the first strip and place it on a platter.
Complete the swirl cake by adding all the other strips.
Cover the cake with the remaining mascarpone cream.
Drizzle with the melted dark chocolate.
Transfer the remaining mascarpone cream into a piping bag and make some dollops.
Garnish with strawberries and shortcrust cookies.
