Mascarpone Strawberry Cake

Ingredients

• 5 eggs
• 80 g raw cane sugar
• 1 pinch salt
• 100 g spelt flour type 1050
• 25 g cornstarch
• 500 g ripe fresh strawberries
• 6 sheets white gelatin
• 400 g mascarpone
• 200 g quark
• 1 tsp vanilla essence
• 1 tsp lemon juice
• 200 ml whipping cream
• 3 tbsp raw cane powdered sugar

Instructions

1. 1.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually adding the remaining sugar, and continue beating until glossy peaks form. Fold the meringue into the yolk mixture. Sift the flour and cornstarch over the egg mixtures and gently fold everything together.

2. 2.

   Transfer the batter to a 24 cm springform lined with parchment paper, spread it evenly, and bake in a preheated oven at 180 °C (160 °C fan) for 35 minutes. Remove the finished sponge from the oven and let it cool. Then release it from the pan and allow it to cool completely on a wire rack.

3. 3.

   Meanwhile, clean the strawberries, remove stems, wash them, and halve them lengthwise. Soak gelatin in cold water. Mix mascarpone with quark, vanilla essence, and lemon juice. Whip cream with powdered sugar until stiff peaks form. Melt gelatin in a saucepan and stir in 2 tablespoons of the mascarpone mixture; then add it to the remaining mascarpone mixture and fold in the whipped cream.

4. 4.

   Line a 26 cm springform with plastic wrap and arrange strawberries on the rim and bottom, so they lie flat. Spread the mascarpone cream gently over them. Place the sponge layer on top and refrigerate for at least 2 hours.

5. 5.

   Carefully transfer the cake onto a plate, remove the pan and plastic wrap, slice into portions, and serve.