Strawberry-Layered-Cake-scaled

Strawberry Layered Cake

 

1.34 from 3 votes
Strawberry-Layered-Cake-scaled
Print Recipe

Strawberry Layered Cake

Prep Time30 mins
Cook Time3 hrs
Course: Dessert
Servings: 10
Calories: 621kcal

Ingredients

  • 6 large eggs
  • 5 ounces (145 g) granulated sugar
  • ounces (210 g) gluten-free all-purpose flour
  • 2 ounces (55 g) almond flour
  • 2 cups heavy whipping cream , chilled
  • 14 ounces (400 g) mascarpone cheese, chilled
  • 5 ounces (145 g) white chocolate, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 1 pound (460 g) fresh strawberries, sliced
  • 2 tablespoons fresh mint for decoration

Instructions

  • Preheat the oven to 350ºF. Separate the egg whites from the yolks. Beat the whites to a stiff, glossy foam. Toward the end of whisking, add sugar, spoon by spoon, beating a little after each addition. Add the egg yolks one at a time, still beating. Sift gluten-free flour and almond flour into the egg mixture and gently fold in using a spatula to combine the ingredients.
  • Line the bottom of a 9-inch cake pan with a removable bottom with parchment paper. Divide the batter into 3 equal parts, so you can work in batches. Gently spoon one-third of the batter into the cake pan, leveling it out. Bake at 350º F for about 25 minutes. After baking, remove from the oven, cool to room temperature. Remove from the pan, cut off the outer browned crust of the sponge cake with a long, sharp knife and bake two more sponge cakes in the same way. If you have 3 identical cake pans, you can bake all the cakes at the same time.
  • Make the cream. Place the heavy cream in the bowl of a mixer and beat for 2 minutes. Gradually add mascarpone, white chocolate, and vanilla extract, mix until well combined and thick.
  • Place the first sponge cake on a platter. Arrange one-fourth of the cream on top, level it out. On the cream, arrange sliced strawberries. Cover with the second cake and press very lightly, just to combine the layers. Cover with another portion of cream. Level it out. Arrange the strawberry slices on the cream and cover with the last sponge cake. Spread the top and edges of the cake with the remaining cream, decorate with strawberries and fresh mint. Store in the refrigerator for up to 24 hours.

Nutrition

Nutrition Facts
Strawberry Layered Cake
Amount Per Serving
Calories 621 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 26g130%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 195mg65%
Sodium 86mg4%
Potassium 199mg6%
Carbohydrates 43g14%
Fiber 4g16%
Sugar 27g30%
Protein 12g24%
Vitamin A 1450IU29%
Vitamin C 27mg33%
Calcium 164mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Natalia Mantur Strawberries
0 shares
Previous Post

Creamy Strawberry Tart

Next Post

Cheese & Tomato Pastries

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sept/Oct 2023 Cover

SUBSCRIBE

NOW!

Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!