Delicate mascarpone and strawberry cake

Delicate mascarpone and strawberry cake

for biscuit:
sugar 150 g
flour 140 g
eggs 3 pcs.
for cream:
mascarpone cheese 500 g
powdered sugar 80 g
eggs 4 pcs.
gelatin 1.5 tablespoons
salt 1 pinch
for the top:
strawberry 150-200 g
jelly for cake 1 sachet

1 Prepare the dough for biscuit: whisk separately the proteins with sugar and yolks, mix with sifted flour.

2 Bake in a hot oven for about thirty minutes, observe the temperature 180 degrees, during the cooking period, the oven door should not be opened.

3 Prepared biscuit cool on the grate, cut the top in such a way that the cake is about 2 centimeters thick.

4 Proceed to the cream: pour gelatin with water, allow to swell, bring to dissolution on fire, but do not allow to boil. Cool it down. Divide the eggs into yolks and squirrels. Beat yolks and powdered sugar until lightening.

5 Combine several large spoons of the mixture with gelatin, put this mixture in a large-sized bowl with a sugar-yolk mixture, stir.

6 Put the mascarpone at room temperature, mix to give a smooth smooth mass. Beat the proteins and salt in a steep foam.

7 In a few receptions, mix the yolk-cheese mixture and proteins, gently stir with movements from the bottom up.

8 Put the cake in the mold, pour the cream on top. Send minutes to sixty in the refrigerator to grab the cream.

9 Cut the strawberries into slices, lay them on a frozen cream. Prepare the jelly from the sachet, as stated in the instructions. Cool to room temperature, pour the strawberries.

10 Put the cake with mascarpone and strawberries for four hours in the refrigerator. Carefully hold a thin knife along the edge of the mold, remove it.