Colorful cake

Are you tired of the classic Easter desserts and want to bring something original but not too difficult to make?

I propose you this cake filled as follows:

• at the base we have a sponge cake, so a sort of sponge cake but denser, flavoured with lemon
• We will then make a mascarpone chantilly, which is very quick to make because it doesn't need to be cooked
• We will divide this chantilly and flavor one part with strawberry compote.
• finally we will color it pink, green and red and make the writing and decorations.

If you don't want to use mascarpone I recommend this vanilla diplomatic cream.

Procedure

Wash the strawberries and remove the stems. Dice them and place them in a saucepan with the sugar and lemon juice.

Cook over low heat for 15 minutes, until the water released by the strawberries has evaporated and you obtain a jam-like mixture.

Transfer to a container, cover with cling film and leave to rest in the fridge for at least 3 hours.

Prepare the sponge cake.

Preheat the oven to 170˚C static.

In a bowl, weigh the milk and oil, add the lemon zest and mix with a whisk.

Then add sugar and salt and mix.

Sift together the flour, starch, and baking powder and add to the mixture.

Mix well with a whisk until you have a smooth, lump-free mixture.

Prepare the mold. Use an 18cm diameter mold.

Use a closed-bottomed mold or a simple ring.

If using the ring, close the bottom with aluminum foil so that the dough does not come out.

Line the inside with baking paper.

Then cook at 170˚C in a static oven for 35 minutes.

Check the cake is cooked through with a toothpick: if it comes out dry, it's cooked through.

Let the cake cool at room temperature for 30 minutes.

Then turn the cake upside down onto a tray or, better yet, a wire rack. Remove the parchment paper and aluminum foil

Remove the mold.

Let it cool completely for 1-2 hours.

Then wrap it in cling film and place it in the fridge. This is necessary if you are not using the sponge immediately but will use it the next day, for example. If you are using it immediately once it has cooled, there is no need to wrap it; just place it in the fridge at least 1 hour before cutting it.

Prepare the mascarpone chantilly.

In a bowl, weigh the mascarpone, vanilla seeds, cream and maple syrup.

Using an electric whisk or a stand mixer with the whisk attachment, beat for a few minutes until the mixture is stable and frothy.

Prepare the strawberry chantilly by mixing together the freshly prepared mascarpone chantilly with the strawberry compote, the latter must be absolutely cold.

Also add the xanthan gum mixed with the sugar for greater stability, mixing with a whisk.

Transfer both this strawberry chantilly and the vanilla one into two separate piping bags.

Once the sponge is cool, take it out and cut it into two equal layers using a serrated knife.

Take a plate and assemble the cake.

Make a small dollop of cream on the plate and place the first layer of sponge cake on top.

Wet the sponge with milk using a brush.

Take the vanilla chantilly and make the edge of the cake.

Fill the center with the strawberry chantilly.

Place the second sponge disc on top and press lightly.

Moisten this with milk too.

Then start covering the entire cake with the vanilla mascarpone chantilly.

First make a rough topping and put it in the fridge to rest for half an hour.

Then make a second covering and this time make it clean and precise, use a spatula and smooth the edges and top of the cake well.

Divide the Chantilly and color it red, pink, and green, or any color you like.

For the red and green piping bags, use small round decorative tips, while for the pink one, use a star tip.

Using the red piping bag, write Happy Easter in the center of the cake.

Then use the pink bag to make mini roses, and use the green bag to make the stems and leaves.

(see video).

Place the cake in the refrigerator for 1 hour before cutting it.

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