Colorful cake

Are you tired of all these classic Easter pastry and you'd like to make something original but not too difficult?

I suggest you this cake, let's see how it is composed:

• At the base we have a sponge cake flavored with lemon
• We will then make a mascarpone chantilly, very fast to make because it does not need cooking
• We will divide this chantilly and flavor a part with a strawberry compote.
• Finally we will color it with pink, green and red food coloring and we will make the writing and decorations.

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

Method

Wash the strawberries and remove the stem. Dice them and put them in a saucepan with the sugar and lemon juice.

Cook on low heat for 15 minutes, the water that is released by the strawberry must evaporate and a compound similar to a jam must be obtained.

Transfer to a container, cover with plastic wrap to touch, let it rest in the fridge at least 3 h.

Prepare the Sponge Cake.

Preheat the oven to 170˚C static mode.

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

Then add sugar and salt and mix.

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

Mix well with the whisk until you have a homogeneous and lump -free mixture.

Prepare the mold. Use a 18cm diameter mold.

Use a mold that is closed on the bottom or a simple ring.

If you use the ring close the bottom with aluminum so that the batter does not come out.

Inside line with parchment paper.

Then bake at 170˚C static oven for 35 minutes.

Check the baking with a toothpick: put it in the center of the cake, if it comes out dry it means that it is baked.

Let the cake cool at room temperature for 30 minutes.

Then turn the cake upside down on a tray or rather a grate. Remove parchment paper and aluminum

Extract the mold.

Let it cool completely 1-2 h.

Then wrap in plastic wrap and put in the fridge, this must be done if you do not use the sponge immediately but for example it is used the next day, if instead it is used immediately once cooled, you don't need to wrap it, just place it in the fridge at least 1 h before cutting it.

Prepare the mascarpone chantilly.

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

With the electric whisks or in a stand mixer with the whisk, whip a few minutes until you have a stable and frothy mixture.

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

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

Transfer both this strawberry chantilly and vanilla one in 2 piping bags.

When the sponge is cold, take it back and cut it into two equal layers using a serrated knife.

Take a plate and assemble the cake.

Make a spike of cream on the plate and lay the first layer of Sponge Cake.

Soak the sponge with the milk using a brush.

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

Fill the center with strawberry chantilly.

Place the second sponge layer, press slightly.

Also soak this one with milk.

Then start covering the whole cake with mascarpone vanilla chantilly.

First make a rough cover and place half an hour in the fridge to rest.

Then make a second coverage and this time make it clean and precise, use a spatula and smooth well all the cake.

Divide the chantilly and color it with red, pink and green, or which the colors you prefer.

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

With the red bag to make the writing Happy Easter in the center of the cake.

With the pink bag then make mini roses, and with the green the stems and the leaves.

(See video).

Place the cake in the fridge 1 h before cutting it.

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