Roasted Strawberry and Ricotta Cake

Preheat oven to 325°F (170°C). Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting extra prolong over sides of pan.

Within the bowl of a stand mixer, whisk collectively sugar and lemon zest by hand till properly mixed and aromatic. Add butter; utilizing the paddle attachment, beat at medium pace till mild and fluffy, 4 to five minutes, stopping to scrape paddle and backside and sides of bowl. Add eggs, one after the other, beating till mixed after every addition and stopping to scrape backside and sides of bowl. Beat in ricotta and vanilla.

In a medium bowl, whisk collectively flour, baking powder, and salt. With mixer on low pace, regularly add flour combination to sugar combination, beating till simply mixed and stopping to scrape paddle and backside and sides of bowl. Unfold batter into ready pan. Firmly faucet pan on a kitchen towel-lined counter to degree batter and launch any air bubbles.

Bake till golden brown and a wood choose inserted in middle comes out clear, 1 hour and quarter-hour to 1 hour and 20 minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack.

Clear loaf pan; line with plastic wrap, letting extra prolong over all sides of pan.

Utilizing a serrated knife, degree prime of cooled cake as wanted. Rigorously lower cake horizontally into 3 layers.

Unfold one-third of Whipped Mascarpone (about 1 cup or 180 grams) into backside of ready pan. Prime with a cake layer. Unfold half of Roasted Strawberries (about ⅓ cup or 65 grams) onto cake layer. Repeat layers with remaining Whipped Mascarpone, remaining cake layers, and remaining Roasted Strawberries, ending with cake. Fold extra plastic wrap over cake to cowl, and refrigerate for no less than 1 hour earlier than serving, ideally in a single day.

When able to serve, uncover cake, and invert onto a serving plate. Gently take away and discard plastic wrap. Easy prime and sides of cake with a small offset spatula, if desired. Serve with contemporary strawberries. Refrigerate in an hermetic container for as much as 3 days.

Within the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, vanilla bean paste, and salt at medium pace till easy and properly mixed; scrape whisk and backside and sides of bowl. With mixer on medium pace, slowly add chilly cream, beating till absolutely mixed. Improve mixer pace to medium-high, and beat till comfortable peaks type, stopping to scrape whisk and backside and sides of bowl. Use instantly. 

Preheat oven to 375°F (190°C). Line a big rimmed baking sheet with foil.

On ready pan, toss collectively strawberries and sugar till mixed; unfold in a single layer.

Bake, stirring each 10 minutes, till berries are very comfortable and aromatic and juices have barely thickened, 30 to 35 minutes. Let cool fully on pan on a wire rack.

Scrape strawberries and any juice into the work bowl of a meals processor, and pulse till easy. Cowl and refrigerate till prepared to make use of.