Strawberry and mascarpone cake: the recipe for a soft and simple dessert

The strawberry and mascarpone cake is a very simple to make dessert; instead of butter in this cake we find the creamy mascarpone cheese that gives it an extraordinary softness. Very easy to remember, the recipe states that the weight of the flour, eggs, sugar and fresh cheese must be the same. Finally, strawberries are added to the dough to give an additional touch of fresh sweetness. Soft but moist, this dessert is perfect for a delicious breakfast or a healthy and genuine snack.

How to prepare the strawberry and mascarpone cake

In a bowl, whip the eggs with the sugar until you will have obtained a clear and frothy mixture (1).

Gently incorporate the mascarpone cheese with the help of a spatula (2).

Add the grated lemon zest and then the flour, sifted with baking powder (3).

Pour the mixture into a 23 cm diameter mold, well greased with a veil of oil, and level well (4).

Wash and clean the strawberries, then cut them in half and arrange them on the surface of the cake (5). Bake in preheated oven at 180 degrees C (static mode) for 45-50 minutes.

After the cooking time, take the cake out of the oven and let it cool. Transfer it to a serving dish, sprinkle with a little icing sugar, garnish with fresh strawberries and serve (6). This cake is excellent both cold and warm.

Preservation

Due to the delicacy of strawberries, it would be good to consume the cake in a short time or keep it in the refrigerator for a maximum of 3-4 days, closed in a special airtight container or wrapped in a sheet of transparent film.