A soft vanilla cake, garnished with mascarpone whipped cream and macerated strawberries ...
Prep time30 minutesmin
Cook time50 minutesmin
Total1 timeh20 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6
Ingredients:
Vanilla cake
270gwheat or spelled flour
120glight brown sugar
2,5ccbaking powder
0,5ccsalt
190mlmilk
2eggs
140mlColza oil
2,5ccnatural vanilla extract
mascarpone whipped cream
280gwhole cream 30% mg
125gmascarpone
40gicing sugardosage to adapt according to your taste
Macerated strawberries
400gstrawberriesgariguettes or other French variety
25glight brown sugar
0,5ccvanilla powderoptional
Instructions:
Vanilla cake
Preheat the oven to 150 ° traditional heat. Lightly oil a 20cm diameter mold and place a round of baking paper in the bottom.
In a bowl, sift the flour then add the sugar, baking powder and salt.
In another container, lightly whisk the eggs then add the oil, milk and vanilla.
Gradually incorporate the dry ingredients into the wet ingredients. Mix just enough for a smooth texture, no more.
Pour the dough into the mold then bake for 50 minutes (this varies depending on the oven). Test the cooking with a wooden pick from 45 minutes: it should come out clean with a few crumbs.
Leave to cool in the mold for 15 minutes then unmold on a rack until completely cooled.
Macerated strawberries
Wash, hull and cut the strawberries in half lengthwise.
In a large bowl, pour the strawberries, brown sugar and vanilla. Let macerate for 30 minutes so that their juice and flavor are released.
mascarpone whipped cream
Whip the whipped cream into a firm whipped cream. Then add the mascarpone and whisk to homogenize the texture. Finally, add the icing sugar. Keep refrigerated until assembly
Installation
Place the cooled cake on the serving platter. Cover generously with mascarpone whipped cream (we want to make a kind of cushion to accommodate the strawberries). Using a spatula or tablespoon.
Finally, add the macerated strawberries and their juice. To consume quickly after assembly (it will be better).
Notes:
It is best to eat it quickly after decorating it (during the day).If you have any remaining portions, store them in an airtight container in the refrigerator for 2/3 days.
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