Mascarpone Cake

Grease two 24 cm-diameter cake pans with margarine, line the bottom with parchment paper and grease it as well. Reserve

Heat the oven to 200°C (hot)

Prepare the dough: in a blender, beat the egg whites until stiff peaks form (approximately 2 minutes)

Add the yolks and mix

Slowly add the flour mixed with baking powder, still beating, until the mixture becomes homogeneous

Add the cornstarch and mix slightly

Divide the dough between the prepared pans

Bake in a preheated oven at 200°C for about 40 minutes

Remove from the oven when a toothpick inserted into the center of the cake comes out clean

Cool, then remove from pans and let cool completely. Reserve

Prepare the filling: hull the strawberries and cut them into thin slices with a vegetable or cheese slicer

Place in a bowl, add the flour and cinnamon, and mix. Reserve

Slice each cake layer in half horizontally while still warm

Arrange one half of the cake on a large plate and spread 1/3 of the whipped cream over it

Top with 1/3 of the sliced strawberries and then cover with 1/3 of the strawberry jam

Repeat the layers two more times, finishing with a layer of cake

Cover the entire cake with the remaining whipped cream

Use a spatula to make wavy designs on the surface of the whipped cream

Serve immediately

354 calories per slice

Note: If you wish, reserve 1/4 cup of strawberry jam (75g) to decorate the cake

Place it in a small saucepan, add a little water and cook over medium heat, stirring with a wooden spoon, until it becomes very soft and spreadable

Use a spatula to spread it over the whipped cream, forming designs.