Pink cake with strawberries, white chocolate and mascarpone
10 servings
300 minutes
A pink cake with strawberries, white chocolate, and mascarpone is a true work of art embodying the tenderness and sophistication of European cuisine. Its history traces back to traditional desserts where airy sponge layers harmoniously combine with rich creamy filling and fresh strawberries. Each layer is tinted in a gradient of pink, creating a visual effect reminiscent of dawn skies. White chocolate adds sweet creamy depth while mascarpone provides a velvety texture. The freshness of strawberries balances the sweetness, and coconut flakes add a light crunch. This cake is not only delicious but also serves as an ornament for festive tables, perfectly suited for celebrations and romantic evenings. Enjoy every bite of this dessert while feeling its tenderness and richness of flavor nuances.
1
Preheat the cream (better the night before) and completely melt the chopped white chocolate. Cool and refrigerate for 4-5 hours (or longer).
- White chocolate: 300 g
- Cream 35%: 200 ml
2
Separate the yolks from the whites. Beat 50 grams of sugar with the yolks (beat for 5 minutes), then add vegetable oil and water. Mix well. Add sifted flour with baking powder. Mix until homogeneous. Whip the egg whites with lemon juice until soft peaks form, add sugar, and whip to stiff peaks. Gradually fold the whipped egg whites into the batter in three stages. Mix thoroughly.
- Chicken egg: 5 piece
- Sugar: 170 g
- Vegetable oil: 85 ml
- Water: 5 tablespoon
- Wheat flour: 210 g
- Baking powder: 1 teaspoon
- Citric acid: 10 g
- Sugar: 170 g
3
Divide the dough into 3 equal parts. Add red food coloring to each part to achieve light pink, pink, and bright pink colors. I have gel coloring. For light pink, I added 3 drops, for pink — 6-7 drops, and for the deep color — 11-12 drops.
- Pink food coloring: pinch
4
Grease a detachable cake pan (20 cm in diameter) with butter and dust with flour. Pour one color of batter into the prepared pan and bake for 10-15 minutes at 180 degrees. Remove the baked sponge from the pan. If there is no second identical pan, wash the emptied pan, grease it with butter again, and dust with flour. Pour in the second color of batter. Bake for 10-15 minutes at 180 degrees. Repeat the same with the third color of batter. Let the sponge cakes cool.
- Butter: 30 g
- Wheat flour: 210 g
5
Prepare the cream. Whip the chocolate cream prepared the night before. Whip the chilled mascarpone separately. Mix the chocolate cream with the whipped mascarpone.
- Cream 35%: 200 ml
- White chocolate: 300 g
- Mascarpone cheese: 750 g
6
Wash the strawberries, remove the leaves, and cut into cubes.
- Strawberry: 200 g
7
To soak the sponge layers, prepare a syrup from water, red syrup, and vermouth.
- Water: 5 tablespoon
- Cherry syrup: 30 ml
- Vermouth: 3 tablespoons
8
First, layer the light pink sponge, then the pink, and the last layer should be a deep pink color. Soak each layer with the prepared syrup and generously spread chocolate cream and mascarpone. Place sliced strawberries on the cream after the light pink and pink sponge layers. Do not sprinkle the last layer with strawberries. Coat the sides of the cake with cream and smooth it out. Sprinkle the finished cake with coconut flakes.
- Coconut flakes: 0.5 glass
9
Put the cake in the fridge for 3-4 hours.