Strawberry Mazarin
This recipe makes approximately 10-12 servings
This is actually the world's easiest gluten-free strawberry pie without a mixer!
You don't need a fancy mixer to make this amazing gluten-free strawberry pie. It's delicious, fresh and incredibly easy to make! In fact, I promise you'll only have a labor time of about 15 minutes.
And don't think that means compromising on flavor. You get shortcrust pastry, chewy caramelized mazarin, fluffy mascarpone-cream-creme and fresh berries.
If you're tempted, you can either read more about decorating here, or scroll down below the picture to get to the recipe.
The cake you see here is a version where some of the strawberries are hidden inside and some are on top in a graphic pattern. I make my shortcrust pastry and mazarin in a springform pan. Once this is baked and cooled, I loosen the cake with a knife and open the springform pan. I then place plastic wrap around the edge and close the springform pan again. I start by placing a sausage of cream around the edge to make sure there are no air holes in the bottom. Then I add more cream and spread it around the edges. I put strawberries in the indentation and close with more cream and smooth out. Then I decorate with thin slices of strawberries for a graphic look.
But you can easily slap cream on your baked and cold cake with a loose hand and decorate with berries for a careless and beautiful look.
I might even turn strawberry pieces in my cream and put it on the cake. And garnish with one or two whole berries on top. It's all up to you and your imagination.
Strawberry mazarin
Preparation: >15 minutes Cooking time: >1 hour Total >1,5 hour
Ingredients
This recipe makes approximately 10-12 servings
Shortcrust pastry:
100 g. GF flour
30 g. icing sugar
50 g. butter, room temperature
1 egg yolk
A pinch of salt
Place all ingredients in a bowl.
Mix it all together with your hands. ▫️kom in a greased springform pan - mine measures Ø20
Prick the pastry with a fork, refrigerate for 30 min. and bake for 10 minutes at 180 degrees hot air.
Mazarin:
200 g. marzipan, grated
50 g sugar
100 g. butter, room temperature
1 egg
100 g. almond flour
Pinch of salt
60 g dark chocolate for after baking.
Place all ingredients, except chocolate, in a bowl.
Mix it all together with your hands until smooth.
Place the batter on top of your baked shortcrust pastry and continue baking for 20 minutes - remember to check with a pin if the cake is done. All ovens are different.
Put the dark chocolate, in buttons or chopped, on the hot cake and spread it evenly once melted.
Now let the cake cool completely.
Mascarpone cream:
100 g. Mascarpone cheese
4 dl. cream
60 g. condensed milk
20 g. vanilla sugar
A tray of good strawberries for garnish and decoration.
Put everything in a bowl and whip to a fluffy foam.
Decorate as you like.
For example.
〰️ by applying the frosting to the cooled cake and decorating with strawberries (and other berries)
〰️ by placing plastic wrap around the edge of the cake, clamping the springform pan to hold the plastic wrap and piping a layer of cream, then strawberries in smaller pieces, then cream again, and finally decorating with graphic sliced strawberries.
〰️ your very own way 🥰
Tips and storage:
〰️ You can easily bake the cake 2-3 days in advance and store it on the counter in a tightly sealed bag or container.
〰️ If you're lactose intolerant, this cake is great lactose-free. Replace the condensed milk with condensed coconut milk and the mascarpone with lactose-free cream cheese.
〰️ Decorate the cake with whatever berries you like. It even works with raw pickled rhubarb - MUMS.
〰️ Never throw away any excess shortcrust pastry. Bake it as small short breads.
〰️ If you're not sure if the cake will be eaten the same day, don't worry - the decorated cake will keep until the next day in the fridge in an airtight container.
〰️ If you want to make a portion size, you can easily do so. Divide the shortcrust pastry and batter into smaller molds and adjust the baking time.
