AuthorMarika RosebergCategoryCakes, DessertsDifficultyIntermediatePre-heat oven to 160°C/325°F/Gas 3. Whisk eggs with caster sugar and vanilla sugar until light and fluffy.
In a separate bowl sift flour, cocoa powder and a pinch of salt. Gently fold whisked eggs into the dry ingredients until smooth consistency.
Grease the cake tin and line the base with parchment paper. Pour in the cake batter and bake for 30 Minutes or until firm in the centre.
Leave it to cool in the tin for 5 Minutes, then transfer to a wire cooling rack and let it cool completely.
Meanwhile, prepare the icing. Whisk mascarpone with double cream. Gradually add condensed milk and icing sugar (be careful not to add too much as mascarpone may get too runny). Fold in the lemon zest.
Once the sponge is cooled completely, slice it in 3 horizontally. Spread the icing on the first layer, then place sliced strawberries on top of the cream. Place the next sponge layer on top and repeat. Cover the cake with icing and sides with chopped almonds.
Ingredients
Directions
Pre-heat oven to 160°C/325°F/Gas 3. Whisk eggs with caster sugar and vanilla sugar until light and fluffy.
In a separate bowl sift flour, cocoa powder and a pinch of salt. Gently fold whisked eggs into the dry ingredients until smooth consistency.
Grease the cake tin and line the base with parchment paper. Pour in the cake batter and bake for 30 Minutes or until firm in the centre.
Leave it to cool in the tin for 5 Minutes, then transfer to a wire cooling rack and let it cool completely.
Meanwhile, prepare the icing. Whisk mascarpone with double cream. Gradually add condensed milk and icing sugar (be careful not to add too much as mascarpone may get too runny). Fold in the lemon zest.
Once the sponge is cooled completely, slice it in 3 horizontally. Spread the icing on the first layer, then place sliced strawberries on top of the cream. Place the next sponge layer on top and repeat. Cover the cake with icing and sides with chopped almonds.
