For the ground:
6 eggs
2 packets of vanilla sugar
180 g of sugar
140 g flour
60 g cornstarch
salt
For the cream:
250 g mascarpone
100 g cream cheese
20 g of sugar
1 tbsp lemon juice
2 tsp cream stiffener
200 g cream
250 g fresh strawberries (cut into small pieces)
For the casing:
70 g soft butter
70 g powdered sugar, sifted
200 g cream cheese
250 g mascarpone
For the decoration:
Marzipan roses and leaves
White and pink sugar pearls
Pink food coloring
1. Preheat the oven to 175 C top / bottom heat. Grease the springform pan (ø20 cm, bottom lined with baking paper) (edge).
2. Beat the eggs, vanilla sugar and sugar with a whisk on a food processor at the highest setting for 10-15 minutes until a very thick creamy mass has formed. Mix the flour with the cornstarch and a pinch of salt, sieve in 3 portions onto the egg mixture and fold in very carefully.
3. Spread the dough evenly on the springform pan and tap the form once on the worktop so that air bubbles can escape. Bake in a preheated oven for 40-45 minutes until golden brown.
4. Take the sponge cake out of the oven and remove it immediately from the mold. Let cool on a wire rack.
5. For the cream, stir in mascarpone, cream cheese, sugar and lemon juice until smooth. Fold in 1 tsp of cream stiff. Whip the cream until stiff while pouring 1 teaspoon of cream stiff into it. Carefully fold the cream under the mascarpone cream. Then mix in the strawberries.
6. Cut the biscuit bottom twice horizontally.
7. Spread half of the cream on the bottom shelf. Then put a floor on top and press gently. Repeat the process.
8. Beat the butter lightly for the coating. Whisk the icing sugar under the butter, making sure that the cream has no lumps. Add the cream cheese and mascarpone and stir in briefly. Now color the cream with a light pink food coloring.
9. For the ombré edge, coat the cake with a layer of soft pink cream and leave to cool for approx. 1 hour.
10. Third the remaining cream.
A third remains in soft pink and the others in pink and pink and fill in piping bags.
11. Then spray the bottom third of the cake edge with the pink cream. Inject the next third with the pink cream and the top third with the soft pink cream. Smooth the cream all round with a long palette so that the colors blend smoothly.
12. Decorate the cake with flowers, leaves and sugar pearls.
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