A fairly simple and quick delicious recipe.

Ingredients:
Dough:

170 g flour

20 g unsweetened cocoa powder

75 g sugar

70 g butter

1 egg

5 g baking powder

Filling:

240-250 g mascarpone

1 egg yolk

50 g sugar

~200 g strawberries (that’s usually about as much as fits into a 20-cm form, but you definitely won’t ruin this cake with more strawberries)

several generous spoonfuls of strawberry jam (can be substituted with some more strawberries grinded with sugar)

Preparation:

Chop up the butter into cubes, put them in a bowl and let it warm up a little bit (especially in warmer weather, you can just put it in a warm place while you prepare other ingredients, it warms up quickly when it’s in small pieces). Add flour, cocoa, baking powder, sugar and egg and using your fingers, quickly join all the ingredients into uniform crumbs (if you overdo it, it’ll just be a uniform dough; that won’t have any effect on the taste, just the look and some of the texture)

Put the dough into the fridge while you prepare the filling

Cut up the strawberries into small pieces.

Mix (or whip for fluffier filling) the mascarpone with the sugar and the egg yolk.

Pre-heat the oven to 180 C/350 F

Line up a 20-cm/8-in baking form with a baking sheet and put a little over a half of the dough onto it, pressing the crumbs into a uniform layer - the bottom + about an inch/2 cm on the sides.

Spread the jam on it, add the mascarpone filling and then press the strawberries into it.

Cover the top of the cake with the remaining dough (that’s not getting pressed and remains just crumbs)

Bake for 45 minutes, then let it cool in the fridge before eating.