Marble Cake Cream Strawberry Glaze
Ingredients:
1/2 cup butter, softened
5/8 cup caster sugar
2 eggs
1/2 tsp. vanilla essence
1 cup + 1 tbsp plain flour
1/2 tsp. baking powder
1/4 cup milk, as required
2 tbsp cocoa powder
Cream strawberry cheese:
5 fresh strawberries sliced
1/2 cup cold mascarpone cheese (can substitute with regular cream cheese)
1/2 cold heavy whipping cream (35-40% butterfat content)
2-3 tablespoons granulated white sugar, or to taste
1/2 teaspoon pure vanilla extract
Topping glaze:
20-25 fresh strawberries, sliced
1/2 cup sugar
2 tbsp corn starch (or arrowroot powder)
1/2 cup water
Cooking instructions:
1.Preheat oven to 350F (180C).
2.Grease & line a 7″ to 8″ round tin with baking paper.
3.In a large bowl, beat butter until smooth ( for 2 – 3 min.)
4.Add the sugar and beat until light and creamy.
5.Add the eggs one at a time, beating well after each addition.
6.Beat in the vanilla.
7.Sift the flour and baking powder in a bowl.
8.Now fold the flour mixture in the butter mixture.
9.Add ( 2 tbsp. ) milk and mix until well combined.
10.Combine cocoa powder with remaining milk in a small bowl.
11.Divide cake mixture in half and stir cocoa mixture into one half, keeping other half plain.
12.Spoon mixture alternately into prepared tin.
13.Spread the plain batter at bottom & top, dark in between, and then make zigzags with a knife.
14.Bake for 30 – 40 minutes or until a knife inserted into the center comes out clean.
15.Transfer the cake to a wire rack and let it cool for 5 minutes.
Cream strawberry cheese:
1.First in a bowl place the mascarpone cheese, heavy cream, sugar and vanilla. Mix with electric mixer until it forms a firm cream.
2.Add the sliced strawberries and reserve.
Topping glaze:
1.Prepare glaze by cook sugar, cornstarch and water together until the sauce is transparent and thickened.
Assembling the cake:
1.Remove the cake from the tin and allow to cool.
2.Spread cream strawberry cheese over cool cake.
3.Top with sliced strawberries in 2-3 layers.
4.place some around the cake
5.Drizzle with glaze and allow to set in fridge for 30 minutes before cutting and serving.
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