Gluten-Free Strawberry Mascarpone Cake

Mascarpone + strawberry = the taste of summer

INGREDIENTS

For the sponge:

• UniMix Universal Flour Mix – 180 grams
• Medium eggs – 8 pcs
• Granulated sugar – 180 grams
• Baking powder – 1 packet (12 grams)

For the cream:

• Strawberries: 300 grams
• Powdered sugar: 100 grams
• Mascarpone: 250 grams
• Whipping cream: 4 dl
• Whipping cream stabilizer: 2 packets

PREPARATION

1. Start by preparing the cream. Clean and hull the strawberries. Mash them with a fork and strain the excess juice using a fine mesh strainer.
2. Whip the cream with the powdered sugar and cream stabilizer until stiff. Gradually add the mascarpone, continuing to whip. Finally, fold in the strawberry puree. Chill the cream in the fridge for 1 hour to make it easier to work with.
3. Use a 23 cm diameter round cake pan to bake the sponge. A smaller pan will result in a taller cake, while a larger pan will make it wider and flatter. Line the pan with baking paper or grease it with margarine to prevent sticking.
4. Separate the eggs. Beat the yolks with a small amount of the sugar. Mix the baking powder into the flour. Beat the egg whites with the remaining sugar until stiff peaks form.
5. Gently fold the flour mixture and whipped egg whites into the yolk mixture, being careful not to deflate the batter. Pour into the prepared cake pan.
6. Preheat the oven to 180°C (356°F) and bake for about 25 minutes. Monitor the baking process, as ovens vary. Use a skewer to test doneness — if it comes out with batter, bake a little longer.
7. Let the sponge cool completely. Remove the cake ring to avoid condensation. Once cooled, cut the sponge into three even layers.
8. Spread the chilled cream between the layers, reserving enough for coating the top and sides. After assembling, refrigerate the cake for 1 hour. Once chilled, cover the cake with the remaining cream. You can decorate it with cream, strawberries, or whipped cream.