Strawberry Mascarpone Torte
- For the sponge base
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 60 grams cornstarch
- 60 grams cocoa powder
- For the filling
- 300 grams Strawberries
- 1 egg
- 50 grams sugar
- 500 grams Mascarpone
- 2 sheets clear gelatin
For the dough, make sure to measure and prepare all required ingredients accurately.
Line the bottom of a springform pan with parchment paper.
Mix egg yolks with half the sugar and the vanilla sugar until fluffy.
Whip egg whites to make a meringue. Just before it forms stiff peaks, sprinkle in the remaining sugar and continue to whip.
Fold egg whites with a mixing spoon into the egg yolk mixture.
Mix the flour with cocoa powder and cornstarch. Sift over the egg mixture and fold in gently.
Pour the batter into the prepared springform pan, smooth and bake on the middle rack in a preheated oven (175°C) (approximately 350°F) for 25-30 minutes. Test for doneness by inserting and removing a toothpick. The sponge is done when it comes out clean.
Remove finished cake from the oven, let cool slightly, carefully loosen from the edge of the springform pan with a thin knife. Turn out onto a cooling rack and let it rest for at least 2 hours, until cool.
Rinse strawberries, remove stems, pat dry and cut smaller if necessary. Soak gelatin sheets in cold water.
Separate the egg. Beat yolk until creamy with the sugar and 1 tablespoon water, then stir in the mascarpone. Whip egg white until stiff and fold into marscapone mixture. Dissolve dripping wet gelatin in a small saucepan over low heat and gently stir into the mascarpone cream.
Fold strawberries into mascarpone cream.
Cut the sponge cake in thirds crosswise and place one layer in the bottom of a springform pan. Spread half of the strawberry mascarpone cream on the base, add the second layer of cake, spread remaining cream, put on the top layer of cake and chill, covered for about 3 hrs. in the refrigerator (or overnight).
Remove outer ring from springform. Whip cream with powdered sugar and cream stabilizer, then fold in grated chocolate and coat the cake with it. Decorate with strawberries and mint leaves. Chill until ready to serve.