Raspberry and mascarpone cream cake
Raspberry and Mascarpone Cream Cake
Preparation time: 1 hour
Baking time: 35-45 minutes
Total time: 1 hour and 45 minutes
Number of servings: 10-12
Welcome to the sweet world of a raspberry and mascarpone cream cake, a perfect recipe to celebrate special moments or simply to indulge yourself! This cake is not just a dessert, but a culinary experience that will delight the taste buds of your loved ones. The aroma of fresh raspberries, the fluffy texture of the sponge, and the smoothness of the mascarpone cream come together harmoniously to create an unforgettable delight.
The history of the raspberry and mascarpone cake is closely linked to the sweet traditions of cuisine, where each ingredient has a story. Raspberries, this red and juicy fruit, symbolize summer and its sweetness, while mascarpone, a creamy Italian cheese, adds a touch of refinement. By combining these elements, we get a cake that not only looks good but also offers an explosion of flavors.
Ingredients
For the sponge:
- 6 large eggs
- 230 g granulated sugar
- 122 g flour
- 70 g cocoa (12% fat)
- 3 tablespoons oil
- 5 g baking powder
- A pinch of salt
For the raspberry cream:
- 230 g frozen raspberries
- 4 tablespoons sugar
- 300 g marshmallows
- 400 g liquid cream
For the mascarpone cream:
- 400 g liquid cream
- 400 g milk chocolate
- 6 egg yolks (4 large yolks + 2 medium yolks)
- 250 g mascarpone
For the syrup:
- 50 ml concentrated raspberry syrup
- 150 ml still water
For decoration:
- 100 g milk chocolate flakes
- Fresh raspberries
Step by step: how to prepare the perfect cake
1. Preparing the sponge
- Preheating the oven: Start by preheating the oven to 190°C, so it is ready to bake the sponge.
- Separating the eggs: Carefully separate the egg whites from the yolks. Make sure no traces of yolk remain in the egg whites, as this can affect the texture of the foam.
- Beating the yolks: In a bowl, beat the yolks with 115 g sugar until the mixture becomes light in color and frothy. Add the 3 tablespoons of oil and mix again until well combined.
- Sifting the dry ingredients: Mix the cocoa with the baking powder and sift everything into the bowl with the yolks, gently mixing to avoid lumps.
- Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until they become a firm foam. Gradually add 115 g of sugar, continuing to beat until the sugar dissolves and you obtain a glossy foam.
- Incorporating the egg whites: Add 2-3 tablespoons of egg whites into the cocoa and yolk mixture, gently folding with a spatula. Then, pour the entire contents into the bowl with the beaten egg whites and gently mix using up-and-down motions to keep the composition airy.
- Adding the flour: Sift the flour into the mixture and carefully incorporate, ensuring no lumps form.
- Baking the sponge: Pour the mixture into a round mold (24 cm) lined with baking paper and place it in the oven for 35-45 minutes. Check if it is baked using the toothpick test: if it comes out clean, the sponge is ready. After baking, let it cool on a rack.
2. Preparing the raspberry cream
- Heating the raspberries: In a non-stick saucepan, combine the frozen raspberries with the sugar. Let them cook over medium heat for about 10 minutes, until the raspberries soften and the syrup thickens.
- Melting the marshmallows: Turn off the heat and add the marshmallows. Wait a minute, then mix well, pressing each marshmallow until completely melted. Let the mixture cool, and to speed up the process, you can place the saucepan in a bowl of cold water.
- Whipping the cream: In another bowl, whip the liquid cream with 2 teaspoons of sugar until foamy. Then, mix some of the whipped cream with the raspberry cream, gently folding to obtain a smooth cream.
3. Preparing the mascarpone cream
- Whipping the cream: In a bowl, whip 400 g of liquid cream until firm.
- Melting the chocolate: In a small saucepan, melt the milk chocolate in a bain-marie or in the microwave, being careful not to burn it.
- Preparing the mascarpone cream: In another bowl, beat the yolks with 250 g mascarpone until creamy. Add the melted chocolate and mix well. Gently fold in the whipped cream into the mixture.
4. Assembling the cake
- Slicing the sponge: Once the sponge has completely cooled, cut it into three equal slices.
- Soaking and filling: Place the first slice of sponge in a cake ring, soak it with the raspberry syrup (mix 50 ml concentrated raspberry syrup with 150 ml still water) and add half of the raspberry cream. Continue with the second slice, soak again, and add the remaining raspberry cream. Finish with the last slice of sponge, soaking it as well. Leave the cake in the fridge for 2-3 hours to set.
- Covering the cake: After it has been in the fridge, remove the cake and evenly cover it with the mascarpone cream. You can use a spatula to achieve a smooth appearance.
- Decorating: Sprinkle milk chocolate flakes and fresh raspberries on top, adding a splash of color and texture.
Practical tips
- Use room temperature eggs for better egg white foam.
- Ensure the liquid cream is well chilled before whipping for easier mounting.
- The cake can be stored in the fridge for a few days, but it is best consumed in the first 2-3 days when the sponge is fresh and the cream is firm.
- If you don't have fresh raspberries, you can use other berries or even fruit puree to vary the flavors.
Frequently asked questions
1. Can I use white chocolate instead of milk chocolate? Yes, white chocolate will give a different taste, but will complement the raspberry flavor well.
2. How can I prevent the sponge from drying out? Make sure the sponge is well soaked and do not bake it too long. Checking with a toothpick is essential.
3. Can I prepare the raspberry cream a few days in advance? I recommend preparing it fresh to maintain the airy texture, but you can keep it in the fridge for a day.
Ideal combinations
This raspberry and mascarpone cake pairs perfectly with a cup of Earl Grey tea or a glass of sweet white wine. You can also serve it alongside vanilla ice cream or a fruit compote for a contrast of textures and flavors.
In the end, remember that cooking is an art form and a way to express your creativity. Enjoy every step of preparing this cake and, most importantly, don't forget to savor the final result of your hard work! Each slice of cake will bring smiles and joy to your loved ones. Enjoy!
Ingredients: Base 6 large eggs 230 g granulated sugar 122 g flour 70 g cocoa powder (12% fat) 3 tbsp oil 5 g baking powder a pinch of salt Raspberry cream 230 g frozen raspberries 4 tbsp sugar 300 g marshmallows 400 g liquid cream Mascarpone cream 400 g liquid cream 400 g milk chocolate 6 egg yolks (4 large yolks + 2 medium yolks) 250 g mascarpone Syrup 50 ml concentrated raspberry syrup 150 ml still water Decoration 100 g milk chocolate shavings Raspberries
