Mascarpone and strawberry jam cake - recipe with step-by-step photos

Ingredients for 3 dough layers (18 cm in diameter):

• 5 eggs
• 5 spoons with flour
• 5 spoons with sugar
• a pinch of salt

Ingredients for the filling:

• 300 grams of fresh cream
• 250 grams of mascarpone
• 20 grams of sugar
• strawberry jam

Ingredients for the decoration:

• fresh fruits
• flowers
• fresh mint leaves

Prepare the dough layers:

Separate the egg yolks from the egg whites.

Beat the egg yolks with the sugar and, separately, the egg whites with the salt.

Mix the egg yolks with the egg whites and the flour.

Divide the composition in 3 equal parts and bake them at 180 Celsius degrees for 8-10 minutes or until done.

Let the layers cool!

Prepare the filling:

Beat the fresh cream with the sugar.

Incorporate the mascarpone a bit at the time.

Assembling the cake:

On a plate, add the first dough layer then spread jam (as much and sweet as you prefer).

Put the filling in a posh and start making stiff peaks above the jam.

Continue in the same manner with the second and third layer.

Above you can add flowers, mint leaves, fresh fruits etc.

Let it sit in the fridge for at least 2 hours before serving!
Enjoy!

Mascarpone and sour cherry jam roulade - recipe

Ingredients for the roulade:

• 5 eggs
• 5 spoons with sugar
• 5 spoons with flour
• 1 spoon with cocoa powder
• a bit of salt

Ingredients for the filling:

• 250 grams of mascarpone cheese
• 200 grams of fresh cream
• half of a jar with sour cherry jam

Separate the egg yolks from the whites. Beat the egg whites with the sugar.
Add the egg yolks and mix slowly.

Add the flour and the salt and mix slowly until well incorporated.

Preheat the oven at 180 Celsius degrees.
Take 5 spoons of the composition above and mix it with the cocoa powder.

On a baking paper draw some motifs as you wish.

Put the cocoa composition in a piping bag and start drawing the motifs on the baking paper.

Put the baking paper on an oven tray and let it bake for 2-3 minutes.

Now that the motifs are settled, slowly add the egg / flour composition on top.

Put it back in the oven for another 7-10 minutes or until ready.

When ready, take it out from the oven and, while still on the baking paper, roll the dough. When completely rolled, put it at the edge of on a wet kitchen towel and roll it also in the kitchen towel (the dough will not touch the towel, because the dough was already fully rolled in the baking paper).

 Let it cool!

Prepare the filling:
Beat the fresh cream until steady.
Add the mascarpone cheese and beat for another minute.

Add the jam and mi until well incorporated.

When the dough has cooled down, unroll it on the table and add the filling, then roll it again.

Put it in the fridge for a few hours before serving it.

Enjoy!