Imagine a dessert that combines the delicate nuttiness of almonds, the luscious creaminess of mascarpone, and the bright, sweet burst of fresh strawberries—all in one breathtaking cake. This isn't just another dessert; it's a culinary masterpiece that will transport you straight to the sun-drenched hills of Italy with every single bite. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade delicacy, this Layered Strawberry Almond Cake with Mascarpone Cream is about to become your new obsession.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, combine almond flour, granulated sugar, all-purpose flour, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, beat the eggs until light and fluffy. Add vanilla extract and mix thoroughly.
- Gently fold the egg mixture into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While cakes are cooling, prepare the mascarpone cream. In a large bowl, whip heavy cream until soft peaks form.
- Gradually add powdered sugar to the whipped cream, then fold in the mascarpone cheese until smooth and creamy.
- Once cakes are completely cool, slice each cake horizontally to create four thin layers.
- Begin assembling the cake by placing the first layer on a serving plate. Spread a layer of mascarpone cream and top with fresh sliced strawberries.
- Repeat the layering process with remaining cake layers, cream, and strawberries, ending with a layer of cream on top.
- Garnish the top of the cake with additional fresh strawberry slices and a light dusting of powdered sugar.
- Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and cream to set.
- Slice and serve chilled, enjoying the delicate balance of almond cake, creamy mascarpone, and fresh strawberries.
Tips
- Room Temperature Ingredients: Ensure eggs and dairy are at room temperature for smoother mixing and better cake texture.
- Gentle Folding Technique: When combining wet and dry ingredients, use a gentle folding motion to maintain the cake's airiness and prevent deflating the batter.
- Strawberry Selection: Choose ripe, firm strawberries for the best flavor and presentation. Pat them dry after slicing to prevent excess moisture.
- Cream Whipping Trick: For the most stable whipped cream, chill your mixing bowl and whisk/beaters in the freezer for 10-15 minutes before whipping.
- Cake Layer Precision: Use a serrated knife or cake leveler to create even cake layers for a professional-looking result.
- Chilling is Key: Allow the cake to rest in the refrigerator for at least an hour before serving to let flavors meld and cream set properly.
- Make Ahead: This cake can be prepared a day in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 12g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 140mg
