Name: Strawberry Cake
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 1 cake
Ingredients: 4 pcs eggs; 120 g caster sugar; 140 g plain flour; 1 teaspoon baking powder; 1 packet vanilla sugar; 1 pinch salt; 500 g mascarpone; 250 ml whipping cream; 60 g powdered sugar; 1 teaspoon vanilla extract; 600 g strawberries; 1 packet confectionery gelatine; 250 ml water; 2 tablespoons caster sugar; 1 teaspoon lemon juice; plain flour; butter

Step by step process

Preparation of the sponge and pan

1
Preheat the oven to 180 °C (conventional setting). Grease a cake pan about 24 cm in diameter with butter and dust with plain flour. Line the bottom with baking paper.
2
Beat room-temperature eggs with granulated sugar and vanilla sugar for 6-8 minutes until a thick, pale foam that leaves a trail is formed.
3
Sift the flour together with the baking powder mix and a pinch of salt. Fold the dry ingredients into the egg foam in 2-3 additions using a spatula with gentle lifting motions from the bottom so the mixture does not collapse.
4
Pour the batter into the prepared pan. Smooth the surface and tap the pan lightly on the table a few times to release large air bubbles.

Baking and cream

5
Bake for 20-25 minutes until golden. A skewer inserted into the centre should come out dry. Let the sponge cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
6
Whip the cream to soft peaks. In another bowl, beat the mascarpone with the powdered sugar and vanilla extract until smooth, then gently fold in the whipped cream in batches. Chill the cream in the refrigerator.

Assembly and chilling

7
Return the cooled sponge to a clean pan or secure a cake ring around it. Spread roughly half of the cream over the surface.
8
Hull the strawberries. Cut about half into smaller pieces and spread them over the cream, then cover with the remaining cream and smooth. Slice the remaining strawberries and arrange them on top in fans.
9
Bring the water with sugar and lemon juice to a boil. Remove from the heat and, following the package instructions, whisk in the pack of cake gelatin thoroughly until a clear jelly forms. Let cool for 5-10 minutes until lukewarm.
TIP:
Place the gelatin in cold water for 10-15 minutes, never in hot water. Cold water prevents clumping and ensures even dissolution. Blooming is the first and critical step before dissolving in hot liquid.
10
Carefully pour or spoon the lukewarm jelly over the strawberries from the centre outwards. Place the cake in the refrigerator for at least 2 hours so the jelly and cream can set.

Serving

11
Run a knife around the edge of the pan, release the ring and transfer the cake to a serving plate. Slice with a thin sharp knife. for clean cuts, dip the knife in hot water and dry it between slices.
12
Serve chilled. Store in the refrigerator and consume ideally within 2 days.

More tips:

Pour the jelly only when lukewarm. hot jelly would soften the cream and strawberries and create an uneven surface.

If you use sheet gelatin, use about 8 sheets: soak them for 5 minutes in cold water, squeeze out the excess, and dissolve in hot sweetened water with lemon. Then let cool until lukewarm.

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