- Strawberries2 Cups
- Granulated Sugar2 Tablespoons
- Lemon juice1 Tablespoonsfresh
- Vanilla extract1 1/2 Teaspoons
- Lemon Zest1 Teaspoonsfinely grated
- Cake flour2 Cups
- Baking powder2 Teaspoons
- Fine salt1/4 Teaspoons
- Vegetable oil1/2 Cups
- Water1/4 Cups
- Mascarpone Cheese1/2 Cups
- Heavy cream3 1/2 Cups3 cups required for frosting
1) Do put the eggs at room temperature half hour before you set out to make the cake.
1) Mix strawberries, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract in a nonreactive mixing bowl of medium size and get it through coated strawberries.
2) Let it macerate for about 20 minutes at room temperature.
3) Strain the macerated berries and reserve the syrup separately.
1) Preheat the oven to 350 F.
2) Arrange the rack in the upper third portion.
3) Lightly grease two 8-inch cake pans with butter and also flour them lightly.
4) Mix flour with baking powder and salt in a mixing bowl and set it aside.
5) Mix vegetable oil with water, lemon zest, egg yolks, vanilla extract, and 1 ¼ cup of sugar and beat it on mediocre speed.
6) Beat the mixture for 7 minutes, till the mixture becomes creamy and light in color.
7) Turn the mixture off and then scrape the sides of the bowl.
8) Add the flour mixture to the batter and again beat for about 60 seconds, so that it becomes smooth enough.
9) Beat egg whites in a bowl to medium peaks.
10) Add quarter a cup of sugar and continue to beat the mixture for about another 60 seconds until stiff peaks are formed.
11) Add ¼ of the egg white into the cake batter using a rubber spatula and mix until they get fully mixed.
12) Now add remaining egg whites to the mixture until the mixture is well combined.
13) Transfer the batter to the prepared pans evenly.
14) Bake it for about half an hour in the preheated oven till a teaser poked in the center of the cake comes out clean and the surface of the cake spring backs upon pressing.
15) Take the cakes out of the oven and let it cool for about 10 to 15 minutes.
16) Transfer the cakes on wire racks in order to let the cakes cool completely, while you prepare the frosting and the filling.
1) Mix mascarpone cheese with heavy cream in a bowl.
2) Beat the mixture for about 2 minutes until stiff peaks are formed.
3) Cover the mixture and refrigerate it for about 2 minutes.
1) Place a clean bowl of the stand mixture and the whip attachment in the freezer for about 10 minutes.
2) Mix vanilla extract with heavy cream and sugar in the chilled bowl.
3) Beat the mixture at medium speed for about 2 minutes at medium speed.
4) Cover the mixture and refrigerate it for about one hour, till the mixture becomes chilled. A great idea can be to prepare the frosting in advance, say about 12 hours before preparing the cake.
1) Trim the cake tops with the help of a knife to make them level.
2) Place the cakes on a clean surface, and brush half of the reserved strawberry syrup on the cut side of the first cake round.
3) Repeat the above mentioned procedure with the cut side of the second cake round.
4) Spread ¼ of mascarpone filling over the cut side of the bottom cake layer equally.
5) Arrange strawberries upright over the mascarpone layer and trim to create an even layer.
6) Cover berries with the remaining filling.
7) Put second cake layer over strawberries and mascarpone and gently press it.
8) Spread quarter a cup of the frosting over top and sides of the cake using a long and thin spatula.
9) Refrigerate the cake for about 15 minutes, till the frosting is set over the cake.
10) Put the remaining frosting all over the top and sides of the cake and refrigerate the cake for about 15 minutes before you serve it.
Once I decided to spend some time in my kitchen during the weekends. I was to make something for the lunch. First I made a pizza of chicken and olives, followed by this too much cream cake. I personally love cream and cheese so I had inserted lots of cream, both sweet and heavy creams, in this cake. It made me win the hearts of my family members especially my husband.