Go Back
Fresh strawberry tart with blueberries and mint on a red ceramic plate.
Print Recipe

Strawberry and mascarpone tart

This cake is like summer in cake form - and it's guaranteed to make an impression. Airy sponge, a heavenly creamy mascarpone and quark filling and of course: strawberries. Lots of strawberries. Inside, outside, everywhere.
It looks like it has fallen straight out of pâtisserie heaven - but is surprisingly easy to make. No stress, no drama - just a little stirring, layering and decorating. And suddenly this little cake dream is on the table, ready to make a grand entrance: at brunch, at a garden party or as a sweet finale to a summer dinner.
The cake is easy to prepare and is not just a dessert, but a stylish statement on the table. It looks particularly beautiful on the SMERLATO ceramic plate in red Its strong edge harmoniously picks up on the strawberry red and emphasises the table design concept. Alternatively, the cake can also be served on a wooden cake platter. You can find both versions in our Decoration hire, perfectly matched to your personal strawberry decoration.
Prep Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: European
Keyword: strawberry cake, strawberry tart
Servings: 12 Pieces
Calories: 375kcal

Equipment

  • 1 springform pan ø 22 cm
  • 2 mixing bowls
  • 1 hand mixer
  • 1 dough spatula

Ingredients

For the sponge cake sheet

  • 6 Eggs
  • 80 g Sugar
  • 50 g Wheat flour
  • 50 g Cornflour
  • 1 TL Baking powder
  • 1 Parcel Vanilla sugar
  • 1 Pinch Salt

For the mascarpone cream

  • 500g g Mascarpone
  • 250 g Quark
  • 200 ml Cream
  • 1 Parcel Vanilla sugar

For the filling and decoration

  • 800 g Strawberries
  • 100 g Blueberries
  • 2 Parcel red cake glaze
  • 6 Leaf Gelatine or 1 packet of instant gelatine
  • Mint leaves

Instructions

  • Bake sponge cake
    Preheat the oven to 180 °C (fan oven 160 °C), grease the springform tin (22 cm).
    Die 6 eggs Separate, mix egg yolk with 80 g sugar and 1 sachet vanilla sugar Beat until really frothy. Beat the egg whites separately with 1 Pinch of Salt Beat until stiff - then carefully combine everything. 50 g wheat flour, 50 g cornflour and 1 tsp bicarbonate of sodaSieve over it and fold in very gently.
    Pour into the tin, smooth out and bake for about 20 minutes - and don't forget to test with a skewer, of course! Then leave to cool completely.
  • The cream - velvety, not too sweet
    500g Mascarpone and 250 g quark Stir until creamy. If you like it sweeter, add a little sugar - we like it pure.
    200 ml cream beat. 6 sheets of gelatine or 1 packet of instant gelatine soak and process as usual - or use instant gelatine.
    Mix everything into a smooth cream.
  • The filling - pure strawberry love
    800 g strawberries Wash and chop 300 g of them. 2 packets of red cake glaze Prepare according to the instructions, leave to cool briefly and mix with the strawberry pieces. It already smells wonderful.
  • Layering & stacking
    Cut the sponge cake into three layers. Pipe a „border“ on the first base with the cream - the strawberry filling will be on the inside. Smooth it out, place the next base on top and repeat. At the end, place the third cake layer on top.
  • The grand entrance
    Coat the cake all over with the remaining cream. Cut the fresh strawberries in half and arrange decoratively on top. Place a few blueberries in the gaps and Mint leaves - The showstopper cake is ready!
    It tastes best when well chilled - and can be prepared the day before.