Italian-style Biscuit Cake (Torta mimosa)
A biscuit cake in Italian style (Torta mimosa) is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 7 eggs
- 150 g sugar
- a pinch of salt
- 150 g flour
- 30 g cornstarch
- 200 g fresh strawberries
- 250 g mascarpone
- 30 ml Marsala
- 75 g sugar
- 1 tbsp Lemon Juice
- 200 ml whipping cream
Instructions
-
1.
Preheat the oven to 180°C (350°F) with upper and lower heat.
-
2.
Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar until glossy and firm. Fold the meringue into the yolk mixture, sift in flour mixed with cornstarch, and gently fold everything together. Pour the batter into a springform pan lined with parchment paper, smooth the top, and bake for about 45 minutes; test with a skewer.
-
3.
Remove the baked sponge from the oven, let it cool, then invert so the dome lies on the bottom. Cut off a 1 cm thick lid and hollow out the cake, leaving a 2.5 cm rim around the sides and bottom. Set aside the crumbed pieces.
-
4.
Wash, pit, and dice the strawberries. Whisk mascarpone with Marsala, sugar, and lemon juice until smooth; beat the cream to stiff peaks and fold in. Take half of the cream mixture. Finally, stir the strawberries into the remaining cream and fill the cake cavity. Smooth the top, place the lid back on, press lightly, flip the cake over. Spread the remaining cream over the surface and cover with the crumbed pieces. Chill for about an hour before slicing and serving.
