Strawberry Layer Cake
1 hr 50 min.
- For the cake
- ¾ cup
- 1 teaspoon
- ½ teaspoon
grated lemon zest
- 1 ½ cups
- 3 tablespoons
- 2 teaspoons
- 1 tablespoon
strawberry coulis (or syrup)
- For the cream
- 14 ounces
- 1 tablespoon
- 3 cups
- ½ cup
- 1 ⅔ cups
cream (48% fat)
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line 2 x 20cm|8" cake tins with non-stick baking paper.
Whisk together the egg yolks, sugar, vanilla and lemon zest until light and fluffy.
Whisk the egg whites until stiff and gradually fold into the egg yolk mixture until combined.
Sift in the flour, cornflour and baking powder and stir until blended.
Put 1/3 of the mixture into another bowl and stir in the strawberry coulis.
Spoon into a tin and bake for 20-30 minutes until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Spoon the remaining mixture into the other tin and bake for 40-45 minutes until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Cut the plain cake horizontally through the centre.
For the cream: puree half the strawberries and lemon juice in a blender or food processor.
Press through a sieve into a bowl and beat in the mascarpone and icing sugar.
Whisk the cream until stiff and stir into the strawberry mascarpone cream.
Cut the remaining strawberries in half and mix with 1/3 of the mascarpone cream.
Spread 3-4 tablespoons over one plain cake half. Place the pink cake on top and spread with more strawberry cream. Place the remaining plain cake on top.
Spread the top and sides of the cake with the remaining cream and chill for 2 hours before serving. pieces.