Torta MILLEFOGLIE mascarpone e fragole ricetta SEMPLICE E VELOCE

Preheat the oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans.

In a bowl, sift together cake flour, baking powder, and salt.

In a separate bowl, cream unsalted butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with milk until combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla bean paste.

Whip the mixture until soft peaks form.

Slice the cooled cakes in half horizontally to create four layers.

Spread a layer of mascarpone mixture on the first layer, then top with sliced strawberries.

Repeat with remaining layers, finishing with a layer of mascarpone on top.

Decorate the top with additional strawberries and drizzle with lemon juice.

Chill the cake in the refrigerator for at least 1 hour before serving.

Spice Level:

Allergens