I love challenging myself by making flourless cakes and recipes. It’s not so hard making delicious cakes using flour, but when you need to make a flourless cake it’s a little more complicated. This flourless strawberry cake was made in Passover and is suitable for people who avoid gluten every day.
It’s made of coconut and almond meringue golden crust filled with mascarpone cream and lots of fresh strawberries on top. If you need to make a delicious flourless strawberry cake – this is a great recipe I’m sure you’re gonna love.
Flourless Mascarpone Strawberry Cake
Servings 22 cm round cake pan
Almond and coconut dacquoise:
- 50 grams (1/2 cup) almond meal
- 50 grams (1/2 cup) ground coconut
- 60 grams (1/2 cup) sugar powder
- 40 grams (4 tbsp.) cornstarch
- 5 large egg whites at room temperature
- Pinch of salt
- 75 grams (1/3 cup) sugar
Mascarpone and vanilla cream:
- 225 grams (1 pack) mascarpone cheese at room temperature
- 250 ml. (1 cup) heavy cream very cold
- 1 tsp. vanilla extract
- 20 grams (2 tbsp.) sugar powder
- 1 tsp. instant vanilla pudding powder
- 400-500 grams fresh strawberries
For the glaze
- 2-3 tbsp. décor gel or strawberry jam
- 1-2 tbsp. boiling water
Almond and coconut dacquoise: preheat oven to 160 degrees and put a baking rind (ungreased) on a baking tray lined with baking paper.
In a food processor with a steel blade put almond meal, coconut, powdered sugar and cornstarch and process until you get a fine powder.
In a bowl of mixer with whipping attachment whip egg whites and salt until pale foam begins to form.
Add the sugar gradually and continue beating at high speed until you get a stable glossy meringue.
Add the powdered dry ingredients into the meringue and fold gently but firmly until the mixture is smooth and stable. It is important to avoid over-processing of the mixture, which could break down the meringue.
Transfer the mixture into a pastry bag with a 2-3 cm round piping tip.
Pipe the bottom of the pie in the bottom of the pan, and then drizzle crowded mounds on the edges in order to create a crust-like shape.
Bake for about 20-30 minutes until golden and set.
Cool completely at room temperature and then cool for about 1 hour in the freezer.
Using a knife, go through the sides of the pan in order to extract the base. Refrigerate until filling and decoration.
Mascarpone and vanilla cream: in a mixer bowl put mascarpone, cream, vanilla, sugar powder and stabilizer and whip until you get a very stable cream.
Pour the cream into the crust, and smooth the top.
Cut the strawberries in half and arrange in a fan on top of the cream.
Glaze: in a small bowl mix décor gel (or jam) with a little boiling water. Gently brush the strawberries and serve.
- Keep the pie in the refrigerator for up to 2-3 days, but is at its best on the day of preparation.
- Instead of strawberries you can use any other berries you like.