Although there are several components to this Strawberry Mascarpone Torte, it is not difficult at all and the result is more than worth the effort. Cut the tops off the strawberries so they are about equal height. Starting at the outside of the pan, cut the strawberries in half vertically and place the cut side upside down against the side of the pan.
Although there are several components to this Strawberry Mascarpone Torte, it is not difficult at all and the result is more than worth the effort.
The sponge cake is a staple in baking and pastry and the only thing you have to watch is whipping the egg whites. Over-whipping can result in whites that can’t be smoothly folded in, resulting in one of two things. Either all the air will be knocked out because of over-folding or there will be white clumps of unfolded egg whites.
I refer to these as “clouds”. Under-whipping is preferable if you are going to err on one side or the other. The sponge is the only component to be baked. It can be made ahead and frozen if desired.
Although this cake can be made in a smaller amount, I am listing it this way as I would rather have it come out too tall and trim it as opposed to too short in case it doesn’t rise as much as mine. If it comes out taller than 1/2 to 3/4 inch as mine did, it should be trimmed.
I used about two pounds of strawberries for this tart. I tried to find strawberries that were not the huge ones and that were about the same size. If you buy a package and they included some of the larger ones, simply trim the tops off to match the others.
This torte requires gelatin to set it up. Make sure that it is hot when you pour it in and keep the mixer running the entire time so it doesn’t have time to set up before it is completely mixed in. Pour it in between the beater and the bowl so it doesn’t get caught up in the beater. Fold the cream and the mascarpone mixture as soon as the gelatin is in and pour it over the strawberries. When I had the bakery we sold a lot of these in individual sizes.
- 3 egg yolks
- 1/3 cup sugar (65 grams or 2 ounces)
- 3 egg whites
- 1/3 cup sugar (65 grams or2ounces)
- 1/2 cup unsifted cake flour (65 grams or 2 1/4 ounces)
Preheat oven to 350°F. Line a 9×2 inch round cake pan with parchment. Spray only the center of the pan. Spray the center of the paper only. Do not prepare the pan in any other way.
Beat the yolks and sugar until very, very light in color (almost white) and very thick.
In a clean bowl beat the egg whites until soft peaks form. Add the sugar a bit at a time.
Beat until fairly stiff peaks form.
Sift the flour over the egg whites.
Add the beaten yolk mixture.
Spread evenly in the pan
and bake for 15 to 20 minutes until golden brown and it springs back when lightly touched.
If the cake layer is taller than 3/4 inch, place it in the freezer until frozen. It will not get hard but will be easier to trim. Trim the sponge to 1/2″ to 3/4 inch tall.
Place it in a 9×3 cheesecake pan or springform mold. Set aside.
The sponge layer can be made ahead and frozen for several months well wrapped.
Unwrap it, trim and necessary and continue with the recipe. It will thaw as you get everything ready to complete the torte.
Amaretto Soaking Syrup
- 1/4 cup water
- 1/4 cup sugar (50 grams or 13/4 ounces)
- 3 tablespoons amaretto
In a medium-sized saucepan combine the water and sugar. Bring to a rapid boil then remove from the heat and stir in amaretto. Yield: 1/3 cup
Place the cake layer, cut side up or upside down in the bottom of a 9×3″ cheesecake pan or springform mold. Brush it with all of the Amaretto soaking syrup.
Cut the tops off the strawberries so they are about equal height. Starting at the outside of the pan, cut the strawberries in half vertically and place the cut side upside down against the side of the pan.
When you have completed the outer layer, fill the entire layer with the whole strawberries placed upside down. Set aside.
- 1 tablespoon gelatin
- 4 tablespoons water
- 1 cup 40% or heavy cream
- 2 1/3 cups powdered sugar (300 grams or 10 1/2 ounces)
- 6 egg yolks
- 1 teaspoons vanilla
- 12 ounces Mascarpone cheese (340 grams)
Dissolve the gelatin in the water. Set aside.
Beat cream until fairly stiff. Remove to another bowl.
Without cleaning the bowl, add the powdered sugar and egg yolks.
Beat until very, very light and fluffy.
Add the vanilla.
Beat in completely. Add the mascarpone by thirds. The mixture will form ribbons when the whip is lifted.
Liquify the gelatin in the microwave briefly, just to melt it. Pour it into the mascarpone mixture in a steady stream while the mixer is on low.
Beat for about a minute to make sure it is incorporated.
Fold in the whipped cream.
Pour the filling over the strawberries in the pan.
Rap the pan once or twice on the counter to seat the filling between the strawberries.
Cover and refrigerate to firm up overnight.
- 1 1/2 cups 40% cream
- 1/2 cup powdered sugar (60 grams or 2 ounces)
Combine cream and sugar in a mixing bowl. Beat until very stiff. With a number 8 open star tip, fill a piping bag. Pipe over the top of the cake. Place in refrigerator.
Yield: 12 to 14 servings
HELEN S. FLETCHER
- pastries like a pro
©Copyright Helen S. Fletcher 2016. All rights reserved.