Strawberry Mascarpone Sponge Cake

A simple but delicious cake recipe:

Preparation sponge cake: put 4 egg yolks, 4 tbsp hot water, 80 g sugar, 1 packet vanilla/vanilla sugar in a suitable bowl and mix until creamy, then whip the 4 egg whites and 45 g sugar until stiff and fold into the egg yolk mixture form. Finally, sift the flour and baking powder over the top and fold in gently so that the egg mixture does not collapse.

Form on a baking sheet lined with parchment paper and bake for 1o-15 minutes at 175 °C in a convection oven (200 °C in a standard oven). Then turn out onto a kitchen towel sprinkled with sugar, peel off the paper and roll up with a towel to make the sponge roll. Cool briefly, time enough to stir the jam with amaretto.

Repeatedly unroll the sponge roll, remove the towel, spread the jam on it and roll it up repeatedly. Cool and then sprinkle with powdered sugar.

Mascarpone strawberry cream Rinse strawberries and cut into quarters, add sugar and mix well. Mix the mascarpone and yogurt or curd and stir with 1 sachet of vanilla or vanilla sugar until creamy. Mix the gelatine according to the instructions, thicken the strawberries with half of the gelatine and mix the mascarpone cream with the other half. Then it is time for layering.

In a large glass bowl, alternate layers of strawberries and mascarpone cream. The last layer should be a layer of cream. Refrigerate for about half a day to set. To

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