Рецепт Strawberry, Mascarpone & Chocolate Cakelets ... attempted tryst with the RVC!!
Strawberry, Mascarpone & Chocolate Cakelets
Makes 10-12 3″ cakelets
- Sponge
- 3 eggs
- 1/2 cup sugar + 3 tbsps sugar
- 3/4 cup flour
- 1/2 tsp baking powder
- A pinch of salt
- 10-12 strawberries
- Filling
- 250gms Mascarpone (made from 400ml 25% fat cream, recipe here)
- 1/4 cup strawberry preserves, heated with 1tbsp water and cooled
- 2-3 tbsps powdered sugar
- 200-250gms strawberries
Method:
Place the strawberries with 3 tbsps of sugar and reduce on simmer to a concentrate. Smoothen with back of a spoon, push through a sieve and cool. Should make 2-3 tbsps.
Preheat oven to 180C. Line a jelly roll pan with parchment paper.
Sift flour, baking powder, cocoa and salt. Reserve.
Beat the eggs with 1/2 cup of sugar till triple in volume, about 8-10 minutes.
Fold in sifted flour very gently so as not to lose volume, followed by strawberry reduction. (I did add 1/2 tsp red food colour to check if it would result in a deep red colour, which it didn’t, so it’s not required)
Turn into a lined greased jelly roll pan and bake at 180C for 15 minutes/ till done. Remove from oven and immediately turn over onto a tea towel dusted with powdered sugar, peel off the lining paper, and leave to cool. (This can be done a day in advance)
Once cool, stamp out 3″ rings with lightly greased dessert rings, and leave the cut out sponges to line the bases of the rings. Paint each with the liquid preserves.
Smoothen mascarpone in a bowl lightly with a whisk. Add sugar and mix gently. Divide the mascarpone between the dessert rings, top with diced strawberries, grate chocolate over it.
Cover and leave to set for 4-6 hours, or better still overnight. Unmold once set. (You might need to add some gelatin to stabilise the mascarpone if the weather is warm)
Serve chilled, garnished with fresh diced strawberries, slivers of pistachio, and a dusting of sugar.
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