The strawberry and mascarpone cake is a delicious dessert without the addition of butter and oil in the dough, yet so soft and incredibly melt-in-your-mouth, making it one of the most popular cakes in my house.
I’m sure you’ll love it again this time, and as always, I await your feedback on my Instagram profile @isaporidicasa.
- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 9-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 cups all-purpose flour
- 4 eggs
- 1 cup mascarpone
- 1 cup sugar
- 1 tbsp baking powder
- 1 bottle of lemon essence
- to taste powdered sugar
- 14 oz strawberries
Tools
- Cake Pan 9-inch diameter
- Bowl
- Electric Whisk
Preparation of the strawberry and mascarpone cake
Place the eggs at room temperature with the sugar in the bowl, and work with the electric whisk for 5 minutes until they are light and fluffy.
Add the lemon essence bottle and the mascarpone little by little and continue beating until a smooth and velvety consistency is achieved
Add the flour sifted with the baking powder and beat for two minutes.
Finally, add the strawberries cut into small pieces and mix the batter with a spatula
Butter and flour a 9-inch springform pan, pour the mixture into it and level the surface with a spatula. Bake in a preheated static oven at a temperature of 350°F for about 45 minutes. Before removing the cake from the oven, remember to do the wooden skewer test; if it comes out dry and clean, it means the cake is perfectly cooked.
Remove the strawberry and mascarpone cake from the oven and let it cool, then remove from the outer ring and dust with powdered sugar. Enjoy!
