Strawberry party cake
Summer cake with mascarpone, lemon curd, strawberries and sugar.
- 150 g unsalted butter extra to grease
- 250 g wheat flour
- Tl salt
- 125 g white caster sugar
- 1 medium sized egg
- 250 g mascarpone
Cut the cold butter into cubes and put in a bowl.
Add the flour, salt, caster sugar and egg and quickly knead into a cohesive dough. Let rest for 1 hour in the refrigerator.
Preheat the oven to 175 ° C.
Grease the cake mold with butter. Push the dough into the mold so that the entire shape, including the raised edges, is covered.
Fry the bottom in about 25 minutes until golden brown and cooked in the middle of the oven. Remove from the oven and allow to cool completely in 1 hour.
Mix the mascarpone with the lecrate and spread over the cake base.
Clean the strawberries and cut the small in half and the larger in quarters.
Place the strawberries in circles on the cake. Work from the outside in.
Soak the gelatine leaves for 5 minutes in cold water.
Dissolve the sugar in water in a saucepan over low heat. Turn off the heat immediately once the sugar has dissolved. The water must not be too hot.
Squeeze the gelatine and dissolve in the sugar water. Brush the strawberries with a baking brush with the mixture.
Cut out triangular flags from colored paper and stick them to a piece of kitchen rope.
Split the non-pointed side of the skewers a bit with the help of a knife and clip the ends of the flag line in between.
Write a festive message on the flags. Put the flag line on the cake.
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