Roasted Strawberry and Ricotta Cake

Preheat the oven to 325 ° F (170 ° C). Spray a 9×5 -inch pan with oven spray with flour. Overview with parchment paper, letting the excess extends on the sides of the pan.

In the bowl of a support mixer, beat sugar and lemon zest together until they are well combined and fragrant. Add butter; Using the shovel attack, bang at medium speed until they are read and soft, from 4 to 5 minutes, stopping to scrape the palette and the bottom and sides of the bowl. Add the eggs, one at a time, slamming until they combine after each addition and stopping to scrape the bottom and sides of the bowl. Beat ricotta and vanilla.

In an average bowl, beat the flour, baking powder and salt. With the low -speed mixer, gradually add the mixture of flour to the sugar mixture, beating until it is combined and stopping to scaddle and bottom and sides of the bowl. Distribute the batter in the prepared pan. Touch the pan firmly on a kitchen batch for the batter for the level and releases any air bubbles.

Cook until the golden brown and a wooden choice inserted in the center come out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Leave to cool in a pan for 10 minutes. Using excess parchment as handles, remove from the pan and let it cool completely on a wire rack.

Clean cream; Reflect with a plastic casing, letting the excess extends over all sides of the pan.

Using a serrated knife, upper level of the cooled cake as needed. Cut the cake carefully horizontally into 3 layers.

Distribute a third of mascarpone mounted (about 1 cup or 180 grams) in the bottom of the prepared pan. Top with a layer of cake. Distribute half of the roasted strawberries (about ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ ⅓ otting ⅓ ⅓ Repeat the layers with the remaining mascarpone, the remaining layers of cake and the remaining roasted strawberries, finishing with the cake. Fold an excess plastic casing on the cake to cover and refrigerate for at least 1 hour before serving, preferably during the night.

When it is ready to serve, discover the cake and reverse a serving dish. Remove and discard the plastic casing gently. Be the upper part and sides of the cake with a small offset spatula, if you wish. Serve with fresh strawberries. Refrigerate in an airtight container for a maximum of 3 days.

In the bowl of a support mixer equipped with a whisk attack, mascarpone beat, pastry sugar, vanilla paste and salt at medium speed until smooth and well -combined; Scrape the whisk and the bottom and sides of the bowl. With the mixer at medium speed, slowly add the cold cream, beating until it is completely combined. It increases the speed of the medium-high mixer and beat up to form soft peaks, stopping to scrape the whisk and the bottom and sides of the bowl. Use immediately.

Preheat the oven to 375 ° F (190 ° C). Assign a large pan circled with a sheet.

On the prepared pan, mix strawberries and sugar until combined; Distribute in a single layer.

Cook, mixing every 10 minutes, until the berries are very soft and fragrant and the juices are slightly thickened, from 30 to 35 minutes. Leave to cool completely on the pan on a wire rack.

Scrape the strawberries and any juice in the work bowl of a food processor and pulsates until smooth. Cover and refrigerate until it is ready for use.