Strawberry, mascarpone and white chocolate cake

Preparation steps

• I took the biscuit from my dear colleague Tihana Koprek and her Mascarpone surprise cake, which I have made several times for various occasions (and she borrowed it from the recipe for Lika pie). The biscuit is too good and in my opinion it suits everyone, if you make a chocolate cake, just add cocoa .;) Biscuit (2x) Mix the egg yolks with the sugar until the mixture becomes "foamy". Add grated lemon or orange zest, and vanilla sugar. Gradually add the flour in which you mixed 1/2 baking powder, as well as milk and oil (I put it together in a cup). Separately beat the solid egg whites (I do this first and set aside, so I don’t have to wash the whisks from the mixer) gently stir into the mixture. Pour the mixture into a baking pan (mine is 26 cm in diameter) lined with baking paper. Place in a preheated but not overheated oven! Bake at 180 C for about 30 minutes. Check with a toothpick!
• WHITE CHOCOLATE MOUSSE (without eggs) Prepare the gelatine as it says on the wrapper (pour a few tablespoons of water on the leaves and leave for ten minutes, then melt it on the fire and mix it into the cream). Heat 100 ml of sweet cream and add finely chopped white chocolate. , stir until the chocolate has melted. Then stir in the gelatin and allow to cool slightly. Mix the rest of the cream into the whipped cream and mix lightly with the cooled mixture, and put it in the fridge to squeeze, for an hour or two.
• STRAWBERRY SYRUP Mix strawberries, add a little water and sweeten as desired. Put them on low heat briefly to make a syrup. If the syrup is too thin, feel free to add the stock and mix well so that no lumps form.
• MASCARPONA CREAM We mix whipped cream into a solid whipped cream (in my experience, it is always better for creams to fill or coat the cake to be a little harder, because later decorating the cake will be easier just because nothing will leak). Mix the other ingredients and mix it lightly and evenly into the whipped cream.
• ASSEMBLING THE CAKE Once we have baked both biscuits and prepared the creams, and cooled them, we can assemble the cake. Cut the biscuit in half and first coat it (using a brush) with a mixture of milk and a little flavor if desired (I prefer vanilla). After the mousse cream, cover with the other half of the biscuit, put the strawberry filling, then the biscuit again, then the mascarpone cream and finally coat the whole cake well with the rest. If cream remains, use it to decorate, if not, feel free to use whipped cream. You can color the decoration cream with edible colors as desired or add a little syrup to it (in which case we leave a little syrup from before for the occasion). You can also decorate the cake with grated white chocolate or strawberry halves. Or all that if you have the will! ;)