Today, I'm super excited. A new gadget has come to my kitchen and let me tell you something; I think I won't be able to survive without it anymore.

I'm used to people who send me e-mails or private messages with questions about my recipes or even with demands about a particular dish they want me to cook and write/talk about.
Sometimes, there are some companies that send me products to taste or cook with so I can give my reviews to you all and this what happened a couple weeks ago.
JOLYcake reached me and after a nice chat we decided to work together and this is what came out.

• 4 Eggs.
• 1 pinch of Salt.
• 100 gr. Flour.
• 100 gr. Caster Sugar.
• 1 tbsp Baking Powder.(You can add 25 gr. Cocoa if you want it a chocolate cake)

Directions:

• Pre-heat the oven at 170ºC (335ºF).
• Add a pinch of salt and whisk the egg whites until you get a fluffy and firm meringue.
• Whisk the egg yolks with the sugar until they get smooth and light.
• Add the flour and the baking powder into the yolks mix and mix them gentle.
• Add the meringue with a gentle movements to not to loose the air.
• Put a baking paper in to a oven tray and spread the cake mix and bake it for 8 minuts.

The Filling

Ingredients:

• 250 gr. Mascarpone Cheese.
• 3 Eggs.
• 1 pinch of Salt.
• 4 tbsp Icing Sugar.
• 4 tbsp Strawberry confiture.
• 400 gr. Strawberries.

Directions:

• Split the whites from the egg yolks.
• The yolks with the sugar until they get smooth and light.
• In a separated bowl and by hand, beat the mascarpone for a litle while until it gets soft and creamy then add the yolks in 2 to 3 times and mix them very careful.
• Add the marmalade, mix well and reserve in the fridge.
• Add a pinch of salt to the egg whites and whisk them until you get a fluffy and firm meringue.
• Add the meringue to the yolks and mascarpone cream with a gentle movements to not to loose the air and set aside in the fridge.

How to assamble

As you can see, I used the collards that JOLYcake sent me but you can use a sprinform pan so, no worries about it.

• Cut few strawberries in half and and chop the rest into a small pieces.
• Cut 2 pieces of cake and put the collar around it (you can use a lil bit of tape to hold the edges) or cut the cake with your springform pan size and place it in the bottom of the pan.
• Place the cut in half strawberries all around the pan. Add a layer of the filling and the the rest of the strawberries and cover it with the rest of the filling.
• Set the other cake layer on the top and move the cake to the fridge for at least 4 hours. 

If you like to cook, JOLYcake collars will become one of your "must have" for many reasons.

For me, they are perfect for my ice cakes, no-bake cakes, cheesecakes... even for salty recipes.
They are clean, they hold the shape perfectly, doesn't move or create a mess.
Since you adapt them to your needs, you can make cakes as big as you want; no matter if you are looking for a 15 cm cake or 28 cm.