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Sponge cake:4 eggs, yolks and whites separated
200 grams of caster sugar
70 grams of wheat flour
70 grams of potato starch
2 tablespoons of cocoa powder
Cream:
400 grams of mascarpone
200 ml of heavy cream, whipped
1/2 cup of sugar
Strawberry mouse:
200 grams of strawberries
4 tablespoons of sugar
Strawberries layer:
500 grams of strawberries, sliced
Punch:
6 tablespoons of black tea
1 package of vanilla sugar
Whip whites till they turn into firm foam. Add sugar bit by bit, keep whipping, add yolks one by one, continue to whip.
Sift flours and cocoa powder, add to eggs mixture bit by bit.
Bake in preheated oven in 180 C degrees, about 30 minutes.
Meanwhile whip cream with sugar and mix with mascarpone. Refrigerate.
Blend 200 grams of strawberries with sugar.
Mix punch till sugar dissolves.
Cool sponge cake, slice horizontally into 3 layers.
Sprinkle each layer with punch.
To assemble: Place bottom sponge cake layer on serving plate, sprinkle with half of strawberries slices, pour with half of strawberry mouse, smear with 1/3 of cream. Place second layer of sponge cake, repeat the following steps. Atop with last layer of sponge cake, smear top and sides with cream.
Garnish with chocolate shavings and strawberries.
Author Paula
opensourcefood.com/people/Paula/recipes/chocolate-and-strawberry-cake
