← Go back to your main page with all courses

 

„Fanta” Cake with Strawberry Jelly

A layered dessert made with a cocoa sponge base (similar to a cake layer), mascarpone mousse, and strawberry jelly.

Cocoa Sponge Cake

For a tray measuring 38×26 cm

  • 5 eggs

  • 170g sugar

  • 170g flour

  • 17g cocoa powder

  • A pinch of salt

Instructions:

  1. Beat the eggs, sugar, and salt at high speed for 10–15 minutes until the mixture becomes light and fluffy.

  2. Gently fold in the sifted flour and cocoa powder.

  3. Pour into the tray and bake in a preheated oven at 175°C (with fan) for about 15 minutes.

  4. Once cooled, brush the sponge with a bit of strawberry syrup to moisten it.

Mascarpone Mousse

  • 18g gelatin + 240ml cold water

  • 400g mascarpone

  • 5–6 vials of vanilla essence (e.g., Dr. Oetker) and/or vanilla paste

  • 400g whipped cream

  • 250g powdered sugar

Instructions:

  1. Soak the gelatin in cold water for 10 minutes, then melt it over a double boiler.

  2. Lightly beat the cream with the powdered sugar until soft peaks form.

  3. Mix the mascarpone with the vanilla essence/paste just until smooth.

  4. Add the fully melted gelatin into the mascarpone and mix well.

  5. Gently fold the whipped cream into the mascarpone mixture using a spatula.

  6. Spread the mousse over the soaked sponge layer.

  7. Refrigerate for about an hour, until the mousse sets.

Strawberry Jelly

  • 600g fresh or frozen strawberries

  • 200ml water

  • 200ml strawberry syrup

  • 100g cornstarch

  • 100g sugar

Instructions:

  1. Place the strawberries, sugar, and water in a saucepan and bring to a boil.

  2. In a separate bowl, dilute the cornstarch in the strawberry syrup.

  3. Once the strawberries start boiling, blend them with an immersion blender until smooth.

  4. Pour in the cornstarch-syrup mixture, stirring constantly with a whisk, and let it simmer for a few more minutes until thickened.

  5. Taste the jelly and, if needed, adjust with more sugar or concentrated strawberry paste.

  6. Optionally, add a few drops of red food coloring for a more vibrant color.

  7. Let the jelly cool for a few minutes, then pour it over the set mascarpone mousse.

Finishing

Refrigerate the cake overnight.
Cut into slices the next day.

Tip:
If you’re using very flavorful strawberries, you can simply blend 1 liter of strawberries and skip the strawberry syrup altogether. The syrup is mainly for flavor enhancement when the strawberries aren’t very aromatic.

This strawberry jelly can also be used as a topping for cakes or tarts, poured directly over a sponge layer.

 

Anterioară