Description
A delightful Vanilla Cake topped with luscious mascarpone whipped cream and macerated strawberries for a fresh and creamy dessert perfect for gatherings.
Ingredients
Vanilla Cake
- 270 g wheat or spelled flour
- 120 g light brown sugar
- 2.5 cc baking powder
- 0.5 cc salt
- 190 ml milk
- 2 eggs
- 140 ml Colza oil
- 2.5 cc natural vanilla extract
Mascarpone Whipped Cream
- 280 g whole cream 30% fat
- 125 g mascarpone
- 40 g icing sugar (adjust to taste)
Macerated Strawberries
- 400 g strawberries (Gariguettes or other French variety)
- 25 g light brown sugar
- 0.5 cc vanilla powder (optional)
Instructions
- Prepare Vanilla Cake: Preheat your oven to 150°C using traditional heat. Lightly grease a 20 cm diameter cake mold and line the bottom with baking paper. In a bowl, sift the flour and add sugar, baking powder, and salt. In a separate container, lightly whisk the eggs, then add colza oil, milk, and vanilla extract. Gradually incorporate the dry ingredients into the wet ingredients, mixing just enough to achieve a smooth batter without overmixing. Pour the batter into the mold and bake for about 50 minutes, starting to test doneness at 45 minutes with a wooden skewer which should come out clean with few crumbs. Let the cake cool in the mold for 15 minutes before unmolding onto a rack to cool completely.
- Macerate Strawberries: Wash, hull, and halve the strawberries lengthwise. Place them in a large bowl with light brown sugar and vanilla powder (if using). Let them macerate at room temperature for 30 minutes so the strawberries release their juices and flavors.
- Make Mascarpone Whipped Cream: Whip the cold whole cream until stiff peaks form. Add mascarpone cheese and whisk to combine until the texture is smooth and homogeneous. Finally, add the icing sugar to taste and whisk again briefly. Keep refrigerated until ready to assemble.
- Assemble the Cake: Place the cooled vanilla cake on a serving platter. Generously cover the top with mascarpone whipped cream, creating a thick cushion to hold the strawberries. Use a spatula or spoon to spread evenly. Arrange the macerated strawberries along with their juice over the whipped cream layer. Serve promptly for the best flavor and texture.
Notes
- Best enjoyed the same day after assembling for optimal freshness and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
