Vanilla Cake with Strawberries, Basil and Mascarpone Cream

Vanilla Cake with Strawberries, Basil and Mascarpone Cream

  • Preparation 35 min
  • Cooking 52 min
  • Waiting 20 min
  • Servings 1
  • Makes 8 servings
  • Freezes Yes

Categories

Ingredients

  • Cake

    • ¾ cup (180 ml) milk
    • 6 tbsp (85 g) unsalted butter, cubed
    • 1 1/3 cups (200 g) unbleached all-purpose flour
    • 2 tsp baking powder
    • 1/8 tsp salt
    • 2 eggs
    • 1 cup (210 g) sugar
    • 1 tsp (5 ml) vanilla
  • Syrup

    • ¾ lb (340 g) strawberries with stems
    • ½ cup (125 ml) water
    • ½ cup (105 g) sugar
    • ¼ cup (10 g) basil leaves, plus more for serving
  • Mascarpone Cream

    • ½ cup (125 ml) 35% whipping cream
    • ½ cup (125 g) mascarpone cheese, at room temperature
    • 3 tbsp sugar
    • ½ tsp (2.5 ml) vanilla

Preparation

  • Cake

  • Syrup

  • Mascarpone Cream

Note from Ricardo

The cake freezes well.

The syrup can be made in advance and will keep for 2 weeks in an airtight container in the refrigerator.

For a great summer treat, grill the cake pieces, on an oiled grill preheated over medium-high heat, on one side only for 1 to 2 minutes.

Personal Note