Ingredients
DOSAGE FOR A 22-24 CM DIAMETER MOLD
MASCARPONE
500 gr
STRAWBERRIES
300 gr
00 FLOUR
140 gr
MEDIUM EGGS AT ROOM TEMPERATURE
3
SUGAR
120 gr
LEMON ZEST
1
VANILLA BEAN SEEDS
to taste
TO DECORATE
ICING SUGAR
to taste
How to prepare the mascarpone and strawberry cake
Step 1
Start by whipping the eggs with the sugar until you get a fluffy and frothy mixture 1. It is important to use the eggs at room temperature, so they will whip better.

Step 2
Add the mascarpone to the egg and sugar mixture 2

Step 3
Incorporate the mascarpone well with the whisks 3.

Step 4
Now you can add the sifted flour, the lemon zest, the vanilla seeds 4 and mix quickly with the whisks. We have added both aromas but you, if you want, can also use only one.

Step 5
After washing the strawberries well, cut them into pieces 5. Choose ripe and fragrant strawberries, but still firm, so that the pieces are clearly visible inside the cake.

Step 6
Add the strawberries to the mixture and mix well with movements from the bottom upwards 6 so as not to deflate the mixture.

Step 7
Transfer the mixture into a 22-24 cm diameter mold lined with baking paper and level it with a spatula 7.

Step 8
Bake in a preheated oven at 170 °C for about 40 minutes: do the toothpick test to make sure the cake is cooked inside too 8. If the toothpick comes out dry, remove the cake from the oven and let it cool; otherwise, cook it for a few more minutes, lowering the oven temperature.Once ready, let the cake cool well, before turning it out and adding the icing sugar 9.

Step 10
The mascarpone and strawberry cake is ready to be served 9.

Step 11
Enjoy your slice of cake for breakfast, for a tasty break or as a dessert 10.