Strawberry Cake

Ingredients

For the sponge cake

• 180 g softened butter

• 180 g sugar

• 3 large eggs

• 1 tsp vanilla extract

• 2 tsp Galaxy balsamic cream with honey

• 180 g self-rising flour

• 1 tsp baking powder

• 4 tsp Galaxy balsamic cream

For the filling

• 500 g fresh ripe strawberries

• 2 tbsp balsamic cream with honey

• 3 tbsp sugar

• a few leaves of freshly chopped mint or spearmint

• 3 tbsp strawberry jam

• 200 g mascarpone or other cream cheese

• 100 g fresh cream

• caster sugar

• strawberries and mint leaves to garnish

Execution

Preheat the oven to 170ºC in a conventional oven or 160ºC in a convection oven. Sift the flour and baking powder, butter and lay out parchment paper on two disposable 22 cm baking dishes. 2. Beat the butter and sugar until creamy. Add the eggs, one at a time, and then the balsamic vinegar and the vanilla extract. Lastly, add the flour and gently mix with a spatula. Divide the mixture equally between the two trays. Create stripes with the balsamic vinegar on the surface of each sponge cake and bake for approximately 25 minutes, until slightly golden and a knife comes out clean from their centres. Set aside for 10 minutes and transfer them from the dishes onto wire racks to cool completely. 3. While the sponge cake is baking, wash the strawberries. Keep 5-6 for garnish. Quarter the rest if they are large, halve them if they are small. Place them in a pan with the sugar and balsamic vinegar, and let them simmer for 5-6 minutes. Make sure they do not melt. The strawberries should retain their shape. Strain them and let them cool. Place them in a bowl. Put the syrup back on the heat until it is thick like honey. Remove from the heat and pour over the strawberries. 4. Pour the cream into the mascarpone and gently mix until the cheese thins down and has the consistency of a thick cream. Place the sponge cake on a plate, spread the jam and then the cream cheese onto it, and then add the strawberries and syrup on top. Top the cake off with the other sponge cake, sprinkle some caster sugar on top and garnish with the remaining strawberries.