Pink Cake with Strawberries, White Chocolate, and Mascarpone
Baking and Desserts | European cuisine
⏳ Time
5 hours
🥕 Ingredients
17
🍽️ Servings
10
Description
Pink Cake with Strawberries, White Chocolate, and Mascarpone
Ingredients
- Wheat Flour - 7.4 oz
- Corn Starch - 2.5 oz
- Sugar - 6 oz
- Farm fresh eggs - 5 pieces
- Vegetable Oil - 3 fl oz
- Citric Acid - 0.4 oz
- Red Food Coloring - a pinch
- Water - 5 tablespoons
- Strawberry - 7.1 oz
- Caramel Syrup - 1 fl oz
- Coconut flakes - ½ cup
- White Vermouth - 3 tablespoons
- Butter - 1.1 oz
- Baking Powder - 1 teaspoon
- White Chocolate - 10.6 oz
- Mascarpone Cheese Unagrande - 26.5 oz
- 10% cream - 7 fl oz
Step by Step guide
Step 1
Preheat the cream and completely melt the chopped white chocolate in advance (preferably the night before). Cool and refrigerate for 4–5 hours (or longer).
Step 2
Separate the yolks from the whites. Beat 50 grams of sugar with the yolks (whip for 5 minutes), then add the vegetable oil and water. Mix well. Add the sifted flour with baking powder. Mix until smooth. Beat the egg whites with citric acid until soft peaks form, then add sugar and continue to beat until stiff peaks form. Gradually fold the beaten egg whites into the batter in three stages. Mix thoroughly.
Step 3
Divide the batter into 3 equal parts. Add red food coloring to each part to achieve light pink, pink, and bright pink colors. I used gel food coloring. For the light pink color, I added 3 drops of coloring, for pink — 6–7 drops, and for the saturated color — 11–12 drops.
Step 4
Grease a springform pan (20 cm in diameter) with butter and dust with flour. Pour one color of batter into the prepared pan and bake for 10–15 minutes in an oven preheated to 356°F. Remove the baked sponge layer from the pan. If you don't have a second identical pan, wash the freed pan from the first layer, grease it with butter again, and dust with flour. Pour in the second color of batter. Bake for 10–15 minutes at 356°F. Repeat the same process with the third color of batter. Let the sponge layers cool.
Step 5
Prepare the cream. Whip the prepared cream with chocolate. In a separate bowl, whip the chilled mascarpone. Combine the chocolate cream with the whipped mascarpone.
Step 6
Wash the strawberries, remove the leaves, and cut them into cubes.
Step 7
To soak the sponge layers, prepare a syrup from water, cherry syrup, and vermouth.
Step 8
First, place the light pink sponge layer, then the pink one, and finally the saturated pink layer. Soak each layer with the prepared syrup and generously spread the chocolate mascarpone cream on top. Place the diced strawberries on the cream after the light pink and pink sponge layers. Do not sprinkle strawberries on the last layer. Coat the sides of the cake with cream. Smooth it out. Sprinkle the finished cake with coconut flakes.
Step 9
Refrigerate the cake for about 3–4 hours.
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