Strawberry Mascarpone Cake

Red Velvet

• Mix all ingredients except egg whites and sugar.
• Beat egg whites and sugar to make meringue.
• Divide the meringue three times and mix gently.
• Pour the 1230g batter into a 40x60 pan.
• Bake for 10 minutes at 160°C in the oven.
• Once cooled, cut into two 15cm circles and a 5cm x 54cm rectangle.

Mascarpone Cream Vanilla

• Heat the vanilla bean, fresh cream A and sugar to 50°C.
• Turn off the heat and melt the soaked gelatin.
• Pour into the mascarpone and fresh cream A.
• Homogenize with a hand mixer slowly.
• Once tightly wrapped, store in the refrigerator.
• Before use, shake well.
• The cream is used for the inner inserts of the cake and the decoration located on the top.

Glacage White

• First measure the sugar, cornstarch and white coloring and beat well.
• Heat the milk, fresh cream and corn syrup to 40°C.
• After heating, put (1) into (2) and boil 30 seconds.
• Turn off the heat and melt the soaked gelatin.
• Homogenize and strain.
• When using, set the temperature at 40°C.

Glacage Red

• First measure the sugar, cornstarch and white coloring and beat well.
• Heat the milk, fresh cream and corn syrup to 40°C.
• After heating, put (1) into (2) and boil 30 seconds.
• Turn off the heat and melt the soaked gelatin.
• Add red coloring.
• Homogenize and strain.
• When using, set the temperature at 40°C.

Composition

• On an 18cm round ring mold, wrap the inside of the ring with a rectangular red velvet sheet.
• Place a 15cm circle red velvet sheet on the bottom of the ring.
• Fill the inside with 180g vanilla mascarpone cream.
• Put 120g fresh strawberries on top of the cream.
• Cover with the remaining 15cm circle red velvet sheet.
• Fill the inside again with 180g vanilla mascarpone cream.
• Freeze.
• Fill 4.7cm and 3.2cm round molds with the remaining vanilla mascarpone cream you used and freeze.
• Once frozen, dip into the glaçage.
• Garnish with strawberries and raspberries on top