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Step 1
Start by whipping the eggs with the sugar until you obtain a swollen and frothy mixture1. It is important to use the eggs at room temperature, so they will whip better.
Step 2
Add the mascarpone to the egg and sugar mixture2
Step 3
Incorporate the mascarpone well with the whisk3.
Step 4
Now you can add the sifted flour, lemon zest, vanilla seeds4and mix quickly with the whisk. We have added both aromas but, if you want, you can also use just one.
Step 5
After washing the strawberries well, cut them into small pieces5. Choose strawberries that are ripe and fragrant, but still firm, so that the pieces are clearly visible inside the cake.
Step 6
Add the strawberries to the mixture and mix well with bottom-up movements6so as not to dismantle the mixture.
Step 7
Transfer the mixture into a 22-24 cm diameter mold lined with baking paper and level it with a spatula.7.
Step 8
Bake in a preheated oven at 170°C for about 40 minutes: do the toothpick test anyway to make sure the cake is cooked inside too8. If the toothpick comes out clean, take the cake out of the oven and let it cool; otherwise, cook it a few minutes longer, lowering the oven temperature.
Step 9
Once ready, let the cake cool thoroughly before turning it out and adding the icing sugar9.
Step 10
The mascarpone and strawberry cake is ready to be served
9
.Step 11
Enjoy your slice of cake for breakfast, for a tasty break or as a dessert10.
Advice
You can prepare the mascarpone and strawberry cake a few hours in advance and store it in the refrigerator : when cold it will be even better and all the flavors will be even more intense.
If you don’t like strawberries you can replace them with berries , such as raspberries, blackberries or blueberries or make a nice mix.
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