Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Stand mixer or hand mixer
- 8-inch cake pan
- Parchment paper
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F. Line an 8-inch cake pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the strawberry sauce. In a saucepan, combine the sliced strawberries, sugar, water, and lemon juice. Cook over medium heat until the strawberries have broken down and the mixture has thickened, about 10-15 minutes. Remove from heat and let cool.
8. In a stand mixer or with a hand mixer, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Once the cake has cooled, slice it in half horizontally.
10. Spread a layer of the mascarpone cream on the bottom half of the cake.
11. Spoon the cooled strawberry sauce over the mascarpone cream.
12. Top with the other half of the cake.
13. Spread another layer of the mascarpone cream on top of the cake.
14. Garnish with fresh strawberries and serve.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 27g
Saturated Fat: 17g
Cholesterol: 105mg
Sodium: 290mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 19g
Protein: 5g
Substitutions for ingredients:
- You can use regular cream cheese instead of mascarpone cheese.
- You can use frozen strawberries instead of fresh strawberries.
Variations:
- You can add a layer of sliced bananas or peaches to the cake.
- You can use different types of berries for the sauce, such as raspberries or blueberries.
Tips and tricks:
- Make sure the butter is cold when you cut it into the flour mixture.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it in half.
- You can make the cake and the strawberry sauce ahead of time and assemble it just before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the cake cold or at room temperature.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh strawberries.
Garnishes:
Fresh strawberries
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
Food safety advice:
Make sure to wash the strawberries before using them.
Food history:
Plombières is a French dessert that originated in the town of Plombières-les-Bains in the Vosges region of France. It is typically made with layers of sponge cake, fruit, and whipped cream.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve the cake as a dessert after a meal.
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Region: French