Vanilla Cake with Strawberries, Basil and Mascarpone Cream
Vanilla Cake with Strawberries, Basil and Mascarpone Cream
Ingredients
- ¾ cup (180 ml) milk
- 6 tbsp (85 g) unsalted butter, cubed
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla
- ¾ lb (340 g) strawberries with stems
- ½ cup (125 ml) water
- ½ cup (105 g) sugar
- ¼ cup (10 g) basil leaves, plus more for serving
- ½ cup (125 ml) 35% whipping cream
- ½ cup (125 g) mascarpone cheese, at room temperature
- 3 tbsp sugar
- ½ tsp (2.5 ml) vanilla
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a small pot, heat the milk with the butter until melted. Let cool.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale and doubled in volume, about 5 minutes. With the machine running on low speed, whisk in the dry ingredients alternating with the cooled milk mixture until smooth. Spread the mixture out in the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould.
Vanilla Cake with Strawberries, Basil and Mascarpone Cream