Refreshing cake with mascarpone and berries

Refreshing Mascarpone and Berry Cake

If you're looking for a dessert that delights not only the taste buds but also the eyes, this refreshing mascarpone and berry cake is the perfect choice. With a delicious combination of flavors and textures, this cake is sure to be the star of any meal, especially on warm summer days. Plus, it's a versatile dessert that you can adapt to your preferences.

Preparation time: 40 minutes
Baking time: 40 minutes
Total time: 1 hour and 20 minutes
Servings: 12

Ingredients

Cream 1:
- 100 ml heavy cream
- 250 g mascarpone
- 1/2 packet of whipped cream stabilizer
- 1 tablespoon vanilla sugar
- 1/2 of finely chopped apricots
- 4 tablespoons apricot puree

Cream 2:
- 600 g mixed berries (raspberries, blueberries, blackberries, strawberries)
- 250 g mascarpone
- 2 packets of vanilla sugar
- 300 ml liquid cream
- 10 tablespoons sugar
- 2 tablespoons powdered vanilla sugar
- 1/2 packet of whipped cream stabilizer
- 1 teaspoon cognac
- Vanilla extract

Chocolate Ganache:
- 150 ml cream
- 150 g chocolate (100 g dark and 50 g milk)
- 1/2 bunch of fresh mint
- A pinch of cardamom
- 1 teaspoon cognac

Cake Base:
- 6 eggs
- 12 tablespoons sugar
- 24 tablespoons flour (not too heaped or scooped)
- 8 tablespoons cold water
- 2 tablespoons cognac
- A pinch of baking powder
- 2 packets of vanilla sugar
- Vanilla extract
- 1 teaspoon orange zest

For decoration:
- 300 g fruits for garnishing
- A jar of strawberry jam
- A large can of peaches in syrup

The Story Behind the Recipe

The mascarpone and berry cake is a dessert that brings together the tradition of baking cakes with whipped cream and mascarpone, both renowned for their delicate texture and refined taste. This recipe combines the sweetness of strawberries and other berries with the pleasant acidity of apricot, creating a perfect balance. Whether served at a birthday, a party, or simply to pamper the family, this cake is always an inspired choice.

Step-by-step Preparation

1. Preparing the Cake Base:
- Start by preheating the oven to 180°C. Prepare a 26 cm diameter cake pan by greasing it with butter or lining it with parchment paper.
- In a separate bowl, beat the egg whites with part of the sugar until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar until they become light in color and creamy.
- Gradually add the water, mixing continuously. Sift the flour together with the baking powder and gradually add it to the yolk mixture.
- Finally, gently fold in the beaten egg whites with a spatula. Pour the batter into the prepared pan and bake for about 40 minutes, until the cake is golden and passes the toothpick test.

2. Preparing the Creams:
- Cream 1: In a cold bowl, whip the heavy cream until it starts to thicken, then add the sugar and whipped cream stabilizer. In another bowl, mix the mascarpone with the vanilla sugar and cognac. Gently fold in the whipped cream and apricot puree. Add the finely chopped apricots and mix carefully.
- Cream 2: Thaw the mixed berries 5-6 hours before using. Place them in a strainer and drizzle with two tablespoons of cognac. In a bowl, whip the cream until firm. In another bowl, mix the mascarpone with the vanilla sugar and vanilla extract. Fold in the whipped cream and mix gently. Then, add the crushed berries and mix again.

3. Assembling the Cake:
- Once the cake base has cooled, cut it into three layers. Prepare a syrup from the juice released by the fruits, mixed with powdered sugar and cognac. Divide the syrup into three equal parts.
- On a serving platter, place the first layer of cake, soak it well, then spread a layer of strawberry jam and a layer of cream 2. Repeat this process with the other layers, ensuring that the top layer is covered with cream 1.
- Place the cake in the refrigerator for a few hours to set.

4. Preparing the Chocolate Ganache:
- In a saucepan, heat the cream and chopped chocolate, stirring continuously until the chocolate is completely melted. Add the cognac, chopped mint, and a pinch of cardamom. Let it cool slightly, then pour it over the cake and smooth it out.

5. Decorating the Cake:
- Decorate the cake with fresh fruits and, if desired, mint leaves. You can also use strawberry jam for a more attractive appearance.

Practical Tips:
- Make sure all ingredients are at room temperature before starting the preparation to achieve a uniform texture.
- If you prefer a sweeter cake, you can add more sugar to the creams or syrup.
- For a more intense flavor, experiment with other extracts, such as almond or lemon.

Frequently Asked Questions:
- Can I use other fruits? Yes, you can use any seasonal fruits you prefer, such as peaches, cherries, or mangoes.
- How can I store the cake? It keeps well in the refrigerator for 2-3 days. Make sure it is covered to avoid absorbing odors from the fridge.
- Is it possible to make this cake without cognac? Absolutely! You can omit the cognac or replace it with fruit juice.

Calories and Nutritional Benefits:
This cake is rich in protein due to the mascarpone and eggs, and contains antioxidants from the berries, which are excellent for immunity. Valued as a refreshing dessert, it is ideal for enjoying on warm days.

In conclusion, this refreshing mascarpone and berry cake is not just a delicacy but also a culinary experience that combines unique flavors and textures. Whether you enjoy it with loved ones or prepare it for a special occasion, it is sure to leave an unforgettable impression. Bon appétit!

 Ingredients: Cream 1: 100 ml sweet cream for whipping, 250 g mascarpone, 1/2 packet whipping stabilizer, 1 tablespoon vanilla sugar, 1/2 cup finely chopped apricots, 4 tablespoons apricot puree. Cream 2: 600 g mixed berries, 250 g mascarpone, 2 packets vanilla sugar, 300 ml liquid cream, vanilla essence, 10 tablespoons sugar, 2 tablespoons powdered vanilla sugar, 1/2 packet whipping stabilizer, 1 teaspoon cognac. Chocolate ganache: 150 ml cream, 150 g chocolate (100 g dark and 50 g milk), 1/2 bunch fresh mint, a pinch of cardamom, 1 teaspoon cognac. Sponge cake: 6 eggs, 12 tablespoons sugar, 24 tablespoons flour (not heaped or scooped with a peak), 290 g, 8 tablespoons cold water, 2 tablespoons cognac, 1 pinch baking powder, 2 packets vanilla sugar, vanilla essence, 1 teaspoon orange zest. We also need 300 fruits for decoration, a jar of strawberry jam, a large can of peaches.

 Tags:  berry cake chocolate cake