Strawberry Bouquet Cake

To prepare the strawberry bouquet cake, start with the decoration cream: soak the gelatin in cold water for 10 minutes 1. Heat the milk until it boils 2, then incorporate the well-squeezed gelatin 3.

Carefully mix to dissolve it using a whisk 4. In a bowl, pour the mascarpone with grated lemon zest 5 and strawberry jam 6.

Mix with the spatula 7, then incorporate the milk in which you dissolved the gelatin 8 and mix again to combine it 9.

Finally, chop the white chocolate with a knife 10, melt it in a bain-marie 11, and incorporate it into the cream 12.

With an immersion blender process for a couple of minutes 13 trying not to incorporate air 14, then cover with cling film touching the surface 15 and let it set for at least 3-4 hours in the refrigerator.

Move on to the preparation of the zuccotto starting with the sponge cake: in a stand mixer fitted with a whisk, pour the eggs and vanilla extract 16; turn on the machine at moderate speed and add the sugar and salt 17. Work the mixture for 15-20 minutes, it should be light and fluffy 18.

Sift flour and potato starch into the batter through a sieve 19 and gently fold with the spatula 20. Pour the batter into a 9.5-inch (24 cm) diameter greased and floured pan 21.

Bake on the lower rack of the oven at 320°F (160°C) for about 50 minutes 22. Remove the sponge cake from the oven 23 and invert onto a surface with parchment paper, then let it cool 24.

Now focus on the filling for the zuccotto: sift the ricotta into a bowl 25, then add the sifted powdered sugar 26 and grated lemon zest 27.

Semi-whip the cream following the instructions in our guide: how to whip fresh cream, using electric beaters 28, then incorporate it into the ricotta in 2 additions 29 and mix to obtain a homogeneous cream 30.

Wash and hull the strawberries 31, then cut them into small pieces 32 and incorporate them into the ricotta cream 33.

Everything is ready to assemble the zuccotto: retrieve the cooled sponge cake, cut it into 0.4-inch thick slices 34, and line a 6.7-inch (17 cm) diameter glass bowl with them 35. Brush with alchermes, thoroughly covering the surface 36.

Now pour the ricotta cream in the center 37 pressing well with the back of a spoon 38. Cover the filling with more slices of sponge cake 39.

Trim the excess by cutting along the edge of the bowl with a knife 40 and brush the surface with more alchermes 41. Cover with cling film 42 and let rest in the fridge for a couple of hours.

Meanwhile, prepare the soft tart that will be the cake base: in a bowl, pour the butter and vanilla extract 43. Add the sugar 44 and beat the mixture with electric beaters 45.

Incorporate the eggs, one at a time 46, and finally sift the flour and baking powder 47, also add the salt and mix well 48.

Pour the mixture into a 8.7-inch (22 cm) diameter greased and floured smart cake pan 49, level the surface well with a spatula 50, and bake in a preheated static oven at 356°F (180°C) for about 25 minutes. Remove the soft tart from the oven and let it cool 51.

Once cooled, unmold the soft tart onto a serving plate, fill the cavity with strawberry jam 52, then invert the zuccotto in the center 53, which should have set well in the fridge 54.

Take the previously prepared cream for decoration: beat it a little with the beaters to soften it 55, then transfer it to a piping bag with a 0.5-inch (1.2 cm) flower nozzle. Decorate the entire surface of the dome with cream roses 56, finally garnish with strawberry wedges and mint leaves. The strawberry bouquet cake is ready for the party 57!