Italian Strawberry Cream Cake

By exdircomp

Ingredients

• Strawberry Mascarpone Crème:
• Ingredients
• Cake
• 6 eggs, room temp
• 2 cups of sugar, divided
• 1 cup (2 sticks) of unsalted butter, room temperature
• 1/2 teaspoon salt
• 1 Tablespoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup buttermilk (not low fat)
• 2 cups flour
• 1 quart fresh strawberries washed and hulled
• 1 cup sugar
• 12 oz. mascarpone
• 2 cups heavy whipping cream
• 1 tsp. vanilla
• 1 envelope gelatin

Preparation

Step 1

Cake
1.Preheat oven to 325F
2.Grease and flour 3 9-inch round cake pans
3.Separate eggs
4.Beat egg whites until soft peaks form
5.Add 1/2 c sugar gradually, beating until egg whites form stiff peaks
6.Set egg whites aside
7.Cream butter, remaining sugar (1 1/2 c), vanilla, and salt together
8.Add egg yolks one at a time beating well after each
9.Beat until the mixture resembles whipped cream
10.Stir baking soda into buttermilk
11.Stir flour and baking powder together
12.Add to the butter mixture alternately with the buttermilk mixture, beginning and ending with flour mixture
13.Fold in the egg whites carefully
14.Spoon the batter into the baking pans evenly
15.Bake for 40 minutes
16.Remove from oven and cool in pans for 5-10 minutes
17.Turn out and cool completely


Strawberry Mascarpone Crème

Wash the strawberries, remove the stems and cut in quarters. Place into the food processor and puree until smooth, add in the sugar while the strawberries are pureeing.
In the bowl of a mixer add the mascarpone ands vanilla, whip until smooth and creamy then add in the strawberry puree and mix until well blended.
Move the strawberry mixture into a large mixing bowl.
Add the heavy cream in your mixer, and pour in the envelope of gelatin and allow it to sit for one minute. Then start whipping the cream slowly and building up the speed gradually so the cream is not overworked.
Fold the whipped cream into the strawberry mixture and mix well.
Refrigerate the strawberry cream for about 30 minutes to let it set.
Start with one of your split layers and start a layer of strawberry cream, then another cake layer and repeat until all the layers are used.

Notes

*I had originally intended to only have the strawberry cream in between the layers, but I had so much extra strawberry crème left over I decided to frost the entire cake. **You don’t have to split the layers if you would rather not go to the trouble, and you can always add extra cut up strawberries on top of the crème,