Strawberry Chocolate Mascarpone Cake

Ingredients base:
100 g butter – soft
110 g sugar
150 g flour
1 tsp baking powder
2 eggs
30 g baking cocoa
80 ml milk

Ingredients cream:
250 g low-fat quark
100 g cream cheese
250 g mascarpone
1 squeeze lemon juice
110 g icing sugar
1/2 tsp vanilla extract

Ingredients topping:
approx. 600 g strawberries
1 pack. cake glaze

Base:
Mix the butter with the sugar for about 2-3 minutes.
Gradually add the eggs and stir them in.
Sift the flour with the cocoa and baking powder into the dough and stir in.
Finally, add the milk and stir in.

Pour the mixture into a greased pan (26 cm) lined with baking parchment and bake in a hot oven at 170° C top/bottom heat for 30 minutes.

Leave the base to cool slightly in the tin (approx. 5 minutes) and then loosen the ring.

Cream:
Mix all the ingredients for the cream together.
If you like, you can also add a few diced strawberries to the cream.
I also like to add a few chocolate drops to the cream. But this is optional.

Place a cake ring around the cooled base and spread the cream on top.
Now put the cake in the fridge for about 1 hour. The cream should firm up nicely.

Wash the strawberries, pat them dry, halve them and spread them on the cake – keep the cake ring around the cake.
Prepare the cake glaze according to the instructions, cover the cake with it and leave to cool.

Then gently remove the cake ring and enjoy the delicacy.

The first strawberry cake of the year is still the best…although, no, strawberry cake is addictive
and we could have it every day… 🙂