A strawberry mascarpone cake without gelatin is a dessert that typically consists of layers of sponge or pound cake, a filling made with mascarpone cheese and fresh strawberries, and often topped with a strawberry glaze or fresh strawberries.
Strawberry mascarpone cake without gelatin recipe
A strawberry mascarpone cake without gelatin is a dessert that combines the rich creaminess of mascarpone cheese with the sweetness of fresh strawberries. The cake consists of layers of light sponge cake or genoise, alternating with a filling made from mascarpone cheese blended with sugar and vanilla. Fresh strawberries, either sliced or pureed, are incorporated into the filling. The layers are assembled, and the cake is often chilled to allow the flavors to meld. The result is a moist and flavorful cake with creamy and fruity elements, making it a perfect treat for those who appreciate the combination of strawberries and mascarpone without the use of gelatin for setting.
Ingredients
For the Cake:
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 cup unsalted butter softened
- 2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 cups buttermilk
For the Strawberry Mascarpone Filling:
- 2 cups fresh strawberries hulled and diced
- 2 cups granulated sugar
- 16 ounces mascarpone cheese softened
For the Frosting:
- 3 cups heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Gather all your ingredients and preheat your oven. You then grease and flour two 9-inch round cake pans with butter or baking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring everything is well combined.
- In a other large bowl, cream together the butter and granulated sugar until light and fluffy and add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- You now gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until everything is well combined, spread the batter evenly among the prepared pans and smooth the tops.
- Bake for some minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool, then transfer them to a wire rack to cool completely.
To our mascarpone filling;
- Mix the diced strawberries with sugar and set aside for about 10 minutes to let them release their juices.
- Combine the softened mascarpone cheese with the macerated or soaked strawberries and mix well.
- In a chilled bowl, or in a bowl of a stand mixer using the whisk attachment, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continue whipping until stiff peaks form.
- After the cakes are completely cooled, spread the strawberry mascarpone filling over the top of one cake layer and place the second cake layer on top.
- Spread a coat of frosting on the top and sides of the cake with the whipped cream frosting. Stand in one direction and while turning the cake, get a bench scraper with one hand and remove excess frosting from the sides to slightly expose the cake layers.
- Garnish the cake with fresh strawberries or additional diced strawberries.
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld perfectly.
- Enjoy your homemade strawberry mascarpone cake!
Video
Nutrition
Serving: 70g
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