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Tender butter cake layered with mascarpone cream frosting and juicy roasted strawberries!

Roasted Strawberry and Mascarpone Cake

Tender butter cake layered with fluffy whipped cream and mascarpone frosting and juicy roasted strawberries!
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Makes: 8 " cake
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Ingredients
  

For the cake

  • 2 cups all-purpose flour
  • 2 tsps baking powder
  • 1/2 tsp salt, if using unsalted butter
  • 1 cup caster sugar
  • 200 gms butter at room temp
  • 4 eggs
  • 2 tsps vanilla extract
  • 2 tbsps milk

For the strawberries

  • 500 gms strawberries, sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsps caster sugar

For the frosting

  • 3/4 cup chilled whipping cream
  • 1 cup mascarpone cheese
  • 2 tbsps icing sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 175 C. Grease an 8" springform pan and set aside.
  • Sift the flour and baking powder in a large bowl. Mix in the salt if using, then set aside.
  • Cream the butter and sugar till pale and fluffy, preferably using a hand mixer or stand mixer. Make sure you're using a large mixing bowl.
  • Add the eggs and vanilla and beat well till combined.
  • Fold in the flour mixture, and beat until smooth and combined. Add the milk if the batter seems too thick to spread. Spoon the batter into the prepared tin and smooth it out.
  • Bake for 30 mins, then check to see if the top is browning too fast. If so, cover with aluminium foil and continue to bake for another 20 to 30 mins. A toothpick poked in the center must come out clean.
  • Let the cake cool completely at room temperature before frosting.
  • In the meantime, combine the strawberries, vinegar and caster sugar in a shallow ovenproof dish. Mix well, then spread the strawberries out in a single layer and set aside for 20 minutes.
  • Preheat the oven to 200 C, then bake the strawberries for 10 minutes. Set aside to cool completely.
  • To make the frosting, beat the cream, mascarpone, icing sugar and vanilla till light, fluffy and thickened, 2 to 3 minutes. When you lift the beaters, the cream should hold soft peaks. Keep chilled while you slice the cake.
  • Unmould the cake, and using a sharp, long knife, level the top, then slice it in half horizontally, turning it with your hands as you go, so that the cut is even. Use a metal spatula to lift the top off and set it aside on a large tray or plate. Transfer the lower half to a serving platter.
  • Spoon about half of the frosting onto the lower half, spreading it evenly, then top with half the cooked strawberries, taking care not to spoon on too much of the juices left behind in the dish. Cover with the top half and the rest of the frosting, letting it spill over the sides. Use a blunt knife to spread it all over the top and sides evenly. Pile on the remaining strawberries. Chill the cake for 15 minutes before slicing.
  • In the meantime, strain the remaining strawberry juices into a small saucepan. Heat on low till bubbling and then if you'd like it thicker, mix 1 tsp water with 1/4 tsp cornflour and add it to the pan. Bring to a boil and set aside to cool and thicken. Spoon this sauce over individual pieces of cake. The cake must be kept refrigerated at all times but leave it out at room temperature for 10 mins before digging in. Happy eating!

Notes

*Before whipping the cream, chill it for at least 48 hours and then chill your bowl and beaters about 30 minutes before beginning. I recommend Amul whipping cream.