Ingredients
Sponge Biscuit
- 6 large eggs
- 150 grams (3/4 cup) sugar
- 200 grams (1 2/3 cups) flour
- 1 teaspoon vanilla extract
Strawberry Filling
- 1.5 kilograms (3.3 pounds) strawberries
- 50 milliliters (1/4 cup) water
- 70 grams (1/3 cup) sugar
- 1 teaspoon vanilla extract
- 15 grams (1 tablespoon) gelatin
- Mint to taste
The Cream
- 500 grams (2 cups) cottage cheese
- 100 grams (1/2 cup) sugar
- 500 grams (2 cups) mascarpone
- 10 grams (3 teaspoons) gelatin
Equipment
- Mixing Bowls
You'll need different sizes, so make sure you have at least a couple of large, medium, and small bowls to keep ingredients separate when needed.
- Electric Mixer
Trust us, this will save you a lot of time and effort, especially when whipping egg whites to peaks!
- Spatula
A good silicone spatula helps in gently folding ingredients, ensuring you retain as much airiness in the batter as possible.
- Baking Mold
Use a 22cm (8.66 inch) mold for baking the sponge biscuit to get the perfect size for layering. We recommend non-stick ones for an easier release.
- Blender
Make sure to have a quality blender on hand to combine the strawberry filling until smooth and well-incorporated.
Instructions
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Step 12
Servings
Variations
Faq
- Why won't my egg whites form stiff peaks?
Ensure your mixing bowl and whisk are impeccably clean and dry. Any residue of oil or yolk can prevent the whites from whipping up properly.
- Can I use frozen strawberries for the filling?
Yes, you can. Just make sure to defrost and drain them well before using them in the recipe.
- Can I prepare the sponge biscuit a day in advance?
Absolutely! Just wrap it tightly in plastic wrap and store at room temperature to keep it fresh.
- How can I ensure my layers are even?
Use a serrated knife and a steady hand, or invest in a cake leveler for more precision.
- Can I substitute gelatin with agar-agar directly?
Agar-agar sets more firmly and quickly than gelatin, so adjust quantities accordingly and follow the manufacturer's instructions.
- How can I make the cream more stable for layering?
Chill your mixing bowl and beaters before whipping the cream to help achieve stiff peaks and a more stable texture.