Summer sponge cake
For the base:
1 Molino Rossetto mix for sponge cake
200 g of soft butter
40 ml of milk
200 g of fresh spreadable cheese
200 g of mascarpone cheese or 350 g of cream
It is necessary also: an electric beater, a 20 cm diameter extendable mould.
Let the butter soften until it seems a cream.
In a big bowl beat 5 eggs, add mix for sponge cake, butter and milk. Knead the batter for 5 minutes until it will be smooth and uniform.
Pour the dough in an extendable mould (diameter 20 cm) and let it bake in preheated oven to 200°C for 40 minutes or so.
When the cake will be cooked, let it cool completely.
To fill blend 200 g of spreadable cheese and 200 g of mascarpone cheese and add cutted strawberries. You should use also cream.
Form the cake into 2 disks. Spread the cream on the base and lay down on it the second disk. Let the cake rest for 2 hours.