Mascarpone cake with fruits
I made this cake for the first time when I had some mascarpone in the fridge and a fruit compote that needed to be used. I was left with two cocoa layers, a light mascarpone cream, and a fairly simple chocolate glaze. Since then, I have repeated the recipe several times, especially when I have guests or want something refreshing without too many complicated ingredients.
Quick Info
Total Time: 2.5-3 hours (including cooling)
Preparation Time: about 60 minutes
Baking Time: 10-12 minutes per layer
Servings: 16-20
Difficulty: medium
Recipe Type: family cake or special occasions
Ingredients
For the layers (2 sheets):
5 eggs (twice, so 10 eggs in total)
5 tablespoons sugar (x2)
4 tablespoons flour (x2)
1 tablespoon cocoa powder (x2)
2 tablespoons chocolate powder or chocolate pudding (x2)
1 pinch of salt (x2)
1 packet baking powder (x2)
1 packet vanilla sugar (x2)
For the mascarpone cream:
1 large can of fruit cocktail compote (820 g)
500 g mascarpone
400 g apricot yogurt
200 g liquid cream
2 packets whipping cream stabilizer
3 packets unflavored gelatin
2 tablespoons sugar
200 g powdered sugar
For the glaze:
200 g dark chocolate
150 ml liquid cream
2 tablespoons egg liqueur (optional)
50 g butter
Instructions
1. Preparing the fruit
Open the compote and drain the fruit in a sieve. Keep the juice to soak the layers.
2. The layers
Prepare each layer separately, as you need two equal sheets in the end.
For each layer: sift the flour, cocoa, chocolate powder, and baking powder into a bowl. Whip the egg whites with a pinch of salt until stiff. Gradually incorporate the sugar and vanilla sugar, beating well after each tablespoon. Add the egg yolks one at a time, mixing gently. Fold the flour and cocoa mixture into the batter with wide movements to maintain volume.
Pour the mixture into a large baking tray (I used a standard oven tray, about 30x40 cm), lined with parchment paper. Level it out and bake in a preheated oven at medium heat for 10-12 minutes. The layer is done when it passes the toothpick test.
Turn the layer out onto a rack and let it cool completely. Repeat for the second sheet.
3. Gelatin for the cream
Soak the gelatin in a little cold water (according to the instructions on the packet) for about 10 minutes. Meanwhile, mix 2 tablespoons of sugar with 100 ml of water and heat until it starts to boil. Add the soaked gelatin and stir until completely dissolved. Remove from heat and let it cool slightly, stirring occasionally to prevent it from setting.
4. The mascarpone cream
Place the mascarpone and powdered sugar in a bowl and mix briefly just to combine. Add the yogurt and the cooled gelatin (it should be fluid but not hot) and mix well.
Separately, whip the liquid cream with the stabilizer until it becomes firm. Gently fold the whipped cream into the mascarpone mixture. Finally, add the drained fruits and mix gently to avoid crushing them.
5. Assembling the cake
Place the first layer on a serving platter or in a tray. Soak it with the juice from the compote until the layer is moist but not soaked.
Spread all the mascarpone cream with fruits over the first layer and level it out.
Place the second layer on top and press down gently with your hands. The cake should be fairly even.
6. The chocolate glaze
Place the broken chocolate, liquid cream, and egg liqueur (if using) in a bowl over a double boiler or on low heat. When the chocolate has melted, add the butter and stir until everything is glossy and smooth.
Pour the glaze over the cake and quickly spread it with a wide knife or spatula. The glaze will set quickly if the layer is cold.
7. Cooling and cutting
Refrigerate the cake for at least 2-3 hours to allow the cream and glaze to set well. Cut into squares once completely cooled. You can decorate as desired, but it's not necessary.
Why I make this recipe often
It's a cake that looks great, is quite light for how much cream it has, and the combination of mascarpone, yogurt, and fruit is not cloying. The layers are made with eggs, without oil or butter. You can adapt it based on what you have on hand, and it keeps well in the fridge for a few days.
Tips and Variations
Tips
- Cut the layers only after they have cooled completely to avoid breaking.
- Use a wide spatula to evenly spread the cream and glaze.
- For the glaze, mix in the butter only after melting the chocolate for a smoother texture.
- If the layer seems too dry, add a bit more compote juice.
- Don’t let the gelatin cool too much, or it will set before you add it to the cream.
Substitutions
- The apricot yogurt can be replaced with plain yogurt or another fruit yogurt if apricot is unavailable.
- The fruit cocktail can be substituted with canned pineapple, peaches, or pears.
- Chocolate powder or pudding can be interchanged.
- The egg liqueur in the glaze can easily be omitted.
Variations
- For an extra flavor boost, you can add grated orange zest to the mascarpone cream.
- If you want it less sweet, reduce the amount of powdered sugar in the cream.
- It also works with fresh fruits, just ensure they are well drained.
Serving Ideas
- It cuts best with a knife dipped in hot water and wiped dry.
- It’s suitable for platters at gatherings or for individual cake portions at a festive meal.
- It can be served plain, straight from the tray, or with a bit of whipped cream on top for a nicer presentation.
Frequently Asked Questions
1. Can fresh fruits be used instead of compote?
Yes, but they need to be well drained and possibly patted dry with paper to avoid adding water to the cream.
2. Can both layers be baked at once if I have two trays?
Yes, if your oven fits them and you have two identical-sized trays.
3. Can the gelatin be omitted from the cream?
I do not recommend it, as the cream will not set properly and will run.
4. Can I make the layers a few days in advance?
Yes, they can be made 1-2 days ahead and stored wrapped in plastic in the fridge.
5. Can the cake be frozen?
No, because the texture of the cream and glaze suffers when thawed.
Nutritional Values
Approximately, a 100 g serving has about 250-270 kcal. Carbohydrates 30-35 g, protein 5-6 g, fats 11-14 g. The quantities may vary depending on the type of cream, mascarpone, and how much glaze each portion gets. It is not a low-calorie cake, but it is lighter than dense butter or cream cakes.
Storage and Reheating
Store in the fridge, covered in the tray or in airtight containers, for up to 3 days. I do not recommend reheating, as it will melt the cream and glaze. Serve cold, directly from the fridge. If left too long at room temperature, the cream may start to run.
Ingredients: BASES: 5 eggs x 2 5 tablespoons sugar x 2 4 tablespoons flour x 2 1 tablespoon cocoa x 2 2 tablespoons chocolate powder OLE cream from Dr. Oetker (or chocolate pudding) x 2 1 pinch of salt x 2 1 packet of baking powder x 2 1 packet of vanilla sugar x 2 CREAM: 1 large can fruit cocktail compote 820 g 500 g mascarpone 200 ml liquid cream 2 packets of cream stabilizer 3 packets of white gelatin 2 tablespoons sugar 200 g powdered sugar 400 g apricot yogurt GLAZE: 200 g dark chocolate 150 ml liquid cream 2 tablespoons egg liqueur (optional) 50 g butter
