Mascarpone Mocha Cacino Cake

Preheat electric oven to 180°C. For the dough, melt the butter. Separate eggs, beat egg whites until stiff, add sugar and continue beating until sugar is dissolved. Beat yolks until thick, add egg whites, sift flour and baking powder on top and fold in butter and almonds.

Pour the dough into a springform pan lined with baking paper and bake for approx. 25 minutes (electric and gas oven 180°C/level 3, convection oven 160°C). Allow the base to cool, cut through once crosswise and place a cake ring around the lower base.

For the cream, bring milk to a boil, stir in cocoa and espresso powder as well as liqueur, bring to a boil and let cool until lukewarm. Soak gelatine according to package instructions. Separate eggs, whisk yolks and 50 g sugar in a bain-marie for approx. 15-20 minutes until creamy, dissolve gelatine in the cream.

Stir in chocolate milk, mascarpone and curd cheese and chill. Beat the egg whites until stiff, add the remaining sugar and fold into the cream. Wash and clean strawberries, cut into slices and spread on the bottom layer.

Spread two-thirds of the cream on top, place the second cake layer on top and spread with most of the cream. Decorate the cake with the remaining cream and chocolate leaves and roses and chill until serving.

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