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Mascarpone Layer Cake with Québec Strawberries https://www.metro.ca/userfiles/image/recipes/etage-fraisesqc-11084.jpg PT30M PT20M PT50M
With the rack in the middle position, preheat the oven to 180°C (350°F).Separate the yolks from the whites of three eggs.In a bowl, use a whisk or a mixer to whip the egg whites and lemon juice. Add 30 mL (2 tablespoons) of sugar and continue beating until you get stiff peaks.In a bowl, use a whisk or mixer to beat the whole eggs, 3 egg yolks and the remaining sugar until you get an even mousse.Add the almond powder, potato starch, pinch of salt, vanilla, Amaretto, and melted butter to the beaten eggs.Using a spatula, gently fold the egg whites in until you get a light, even cream.On a baking sheet covered with parchment paper or a silicone mat, spread the mixture and bake in the oven for about 20 minutes. The cake will rise. Check its doneness by inserting the tip of a knife in the centre. The cake is cooked when the tip of the knife comes out clean.Set aside to cool then cut the cake into cubes.Meanwhile, combine the sugar, lemon, and strawberries in a bowl.Refrigerate for 30 minutes.In a bowl, use a whisk or a mixer to whisk the mixture, mascarpone, sugar, vanilla, cinnamon, star anise, and salt until you get a smooth, creamy texture.In another bowl, use a whisk or mixer to whip the 35% cream until you get a semi firm whipped cream.Add the whipped cream to the mascarpone mixture. Store in the fridge.AssemblyIn each mug, add a layer of strawberries, cream, and Genoa bread cubes.Top with roasted marshmallows and strawberry puree.Source: Jonathan Garnier
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Genoa bread 8 egg 2 teaspoon (10 ml) lemon juice 9 oz (250 g) sugar 9 oz (255 g) almond powder 6 oz (170 g) potato starch 1 pinch salt 1/2 vanilla split lengthwise (seeded) 6 oz (170 g) melted butter Spiced mascarpone cream 1 cup (250 ml) mascarpone cream 1 teaspoon (5 ml) vanilla extract 1/2 teaspoon (2,5 ml) ground cinnamon 1/2 teaspoon (2,5 ml) ground star anise 6 tablespoon (90 ml) sugar 1 pinch salt 1 cup (250 ml) whipping cream strawberry salad 3 cups (750 ml) Quebec strawberries quartered juice of half lemon 3 tablespoon (45 ml) sugar
Mascarpone Layer Cake with Québec Strawberries

Mascarpone Layer Cake with Québec Strawberries

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4
Desserts
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

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Ingredients

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  • Genoa bread
  • 8
    egg
  • 2 teaspoon
    (10 ml)
    lemon juice
  • 9 oz
    (250 g)
    sugar
  • 9 oz
    (255 g)
    almond powder
  • 6 oz
    (170 g)
    potato starch
  • 1 pinch
    salt
  • 1/2
    vanilla split lengthwise (seeded)
  • 6 oz
    (170 g)
    melted butter

  • Spiced mascarpone cream
  • 1 cup
    (250 ml)
    mascarpone cream
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1/2 teaspoon
    (2,5 ml)
    ground cinnamon
  • 1/2 teaspoon
    (2,5 ml)
    ground star anise
  • 6 tablespoon
    (90 ml)
    sugar
  • 1 pinch
    salt
  • 1 cup
    (250 ml)
    whipping cream

  • strawberry salad
  • 3 cups
    (750 ml)
    Quebec strawberries quartered

  • juice of half lemon
  • 3 tablespoon
    (45 ml)
    sugar
Imprimer ma sélection

Preparation

With the rack in the middle position, preheat the oven to 180°C (350°F).

Separate the yolks from the whites of three eggs.

In a bowl, use a whisk or a mixer to whip the egg whites and lemon juice. Add 30 mL (2 tablespoons) of sugar and continue beating until you get stiff peaks.

In a bowl, use a whisk or mixer to beat the whole eggs, 3 egg yolks and the remaining sugar until you get an even mousse.

Add the almond powder, potato starch, pinch of salt, vanilla, Amaretto, and melted butter to the beaten eggs.

Using a spatula, gently fold the egg whites in until you get a light, even cream.

On a baking sheet covered with parchment paper or a silicone mat, spread the mixture and bake in the oven for about 20 minutes. The cake will rise. Check its doneness by inserting the tip of a knife in the centre. The cake is cooked when the tip of the knife comes out clean.

Set aside to cool then cut the cake into cubes.

Meanwhile, combine the sugar, lemon, and strawberries in a bowl.

Refrigerate for 30 minutes.

In a bowl, use a whisk or a mixer to whisk the mixture, mascarpone, sugar, vanilla, cinnamon, star anise, and salt until you get a smooth, creamy texture.

In another bowl, use a whisk or mixer to whip the 35% cream until you get a semi firm whipped cream.

Add the whipped cream to the mascarpone mixture. Store in the fridge.

Assembly

In each mug, add a layer of strawberries, cream, and Genoa bread cubes.

Top with roasted marshmallows and strawberry puree.

Source: Jonathan Garnier

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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