This is how to make the heavenly strawberry cake with mascarpone and sour cream! TOP 2 recipes

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This is how to make the heavenly strawberry cake with mascarpone and sour cream! TOP 2 recipes
Incredibly delicious recipes! Strawberry cake that melts in your mouth. 🥰 These cakes are very, very delicious. The first recipe is strawberry cake with mascarpone - a poem fresh from the fridge on hot summer days! So fruity and creamy! 😋 The second recipe also melts in your mouth! The sweet strawberry tarts are extra soft and creamy. It's worth baking!
Ingredients / Recipe 1: (1 cup = 250 ml)
0:00
500 g strawberries
40 g sugar (1/5 cup)
Juice of half a lemon
puree
Mix 60 g flour (2/5 cup) with 1 teaspoon baking powder
2 eggs (large)
60 g sugar (1/3 cup)
A pinch of salt
Now stir for 8 - 10 minutes
First, sift in half of the flour with the baking powder.
Fold in carefully.
Place the dough into a greased and floured baking pan (here: 26 cm, 10.2 inches)
180 °C (356°F) top and bottom heat for about 10 minutes.
Once the cake base has cooled slightly, spread with strawberry jam.
Now loosen the edge of the cake tin and line it with baking paper or butter paper.
Place 5 sheets of gelatine in cold water for a few minutes. (8 g)
500 g Mascarpone (possibly reduced fat) 2 cups
250 g yogurt (1 cup)
150 g crème fraîche (or cream cheese) (3/5 cup)
1 teaspoon Bourbon vanilla flavor
1 tablespoon grated lemon peel
1 pack of vanilla sugar
70 g sugar (1/3 cup)
Now squeeze the gelatine well.
Heat the gelatine. Caution! Not hot, otherwise the gelatine will lose its effect!
Once the gelatin is liquid, add 1 tablespoon of the cream.
Now immediately stir this mixture into the cream.
Add 100 ml of water to the pureed strawberries and 2 packages of red cake jelly (cake glaze). Bring to the boil, stirring. Cook for 1 minute, then leave to cool for 5 minutes.
Put some of the white cream on the cake base.
Spread carefully. Spread to the edges.
Now distribute some of the strawberry mixture.
Use a fork to slide some of the mixture through the cream.
Finally, pour the remaining strawberry mixture over it.
Spread quickly. (Tip: If the strawberry topping has already started to gel, you can reheat it briefly.)
Now chill the strawberry cake for at least 3 hours (or overnight).
Ingredients / Recipe 2: (1 cup = 250 ml)
7:16
For the dough:
Mix 180 g flour (1 1/3 cups) + 3 teaspoons baking powder.
4 eggs
130 g sugar (2/3 cups)
Stir until the mixture becomes very light.
110 ml oil (1/2 cup)
1 heaped tablespoon of baking cocoa
Add the flour with the baking powder.
4 tablespoons water
Pour onto a baking sheet lined with parchment paper (about 40 x 32 cm, 11.8 x 15.7 inches)
170 °C (338 °F) top and bottom heat for 15 - 20 minutes
Cut out the bases for the tartlets.
13 pieces
For the strawberry cream:
350 g strawberries (fresh or thawed) (about 2 cups)
4 tablespoons sugar
2 tablespoons corn starch
puree
Bring to the boil, stirring frequently, otherwise it will burn!
Once it has thickened, turn off the stove.
Allow to cool completely.
200 g butter at room temperature (a little less than 1 cup)
Stir until creamy.
Now add the strawberry sauce spoon by spoon.
Once the strawberries are completely mixed with the butter, the next spoonful can be added.
Continue until everything is mixed.
200 g cream cheese (possibly reduced fat) 4/5 cup
1 teaspoon vanilla extract
Season with sugar (add a little more if necessary)
Now chill the cream for at least 2 hours.
Cut a few strawberries into small pieces.
Pipe on the cold cream.
After decorating, chill for about 2 hours.
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delicious with Rika Kienera
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