Hazelnut and mascarpone cake

Hazelnut and Mascarpone Cake

A hazelnut and mascarpone cake is a perfect choice for any special occasion or simply to celebrate the beautiful moments in your life. This dessert not only looks spectacular, but its rich and creamy flavor will captivate you from the first bite. Let’s delve into the mystery of this delicious cake and discover how to prepare it step by step for a perfect result.

Preparation time: 45 minutes
Baking time: 30 minutes
Cooling time: 12 hours (preferably)
Servings: 12

Ingredients

For the Cake
- 8 eggs
- 10 tablespoons of sugar
- 8 tablespoons of flour
- 3 tablespoons of oil
- 200 g hazelnuts (raw or roasted, as preferred)

For the Cream
- 500 g mascarpone
- 7 egg yolks
- 5 egg whites
- 150 g powdered sugar

For the Syrup
- 400 ml strong coffee (brewed)
- 1 vial of rum essence

For Decoration
- 400 g strawberries
- 400 g whipped cream

Step by Step

Step 1: Preparing the Cake

1. Preparing the hazelnuts: If your hazelnuts are raw, roast them in the oven at 180°C for 10-15 minutes until golden. Let them cool, then rub them between your palms to remove the skin. Chop the hazelnuts using a food processor or a nut chopper.

2. Separating the eggs: Carefully separate the egg whites from the yolks. It’s crucial that no yolk remains in the egg whites for them to whip properly.

3. Whipping the egg whites: Use an electric mixer to beat the egg whites until foamy. Gradually add a tablespoon of sugar, continuing to mix until you achieve a firm and glossy meringue.

4. Preparing the mixture: In a separate bowl, beat the egg yolks with the oil until creamy. Gradually fold in the whipped egg whites, gently mixing with a spatula.

5. Adding the flour and hazelnuts: Sift the flour and gradually add it to the mixture, gently folding to avoid losing air. Finally, fold in the chopped hazelnuts.

6. Baking: Pour the batter into a cake pan lined with parchment paper. Bake in a preheated oven at 160°C for about 30 minutes or until the cake has risen well and a toothpick inserted in the center comes out clean.

Step 2: Preparing the Cream

1. Whipping the mascarpone: In a bowl, mix the mascarpone with 75 g of powdered sugar until fluffy and smooth.

2. Whipping the egg yolks: In another bowl, beat the egg yolks with the remaining powdered sugar until pale and creamy.

3. Combining the creams: Gently fold the two mixtures together using a spatula.

4. Whipping the egg whites: Beat the remaining egg whites until firm peaks form, then carefully fold them into the mascarpone cream, mixing gently.

Step 3: Preparing the Syrup

1. Making the syrup: Let the coffee cool and add the rum essence. This syrup will add a flavor boost to the cake, enhancing the aromas.

Step 4: Assembling the Cake

1. Slicing the cake: Once the cake has completely cooled, cut it into three equal discs.

2. Assembling: In a springform pan, place the first cake disc, generously soak it with the coffee syrup, and add half of the mascarpone cream. Continue with the second disc, soak it, and add the remaining cream, then place the last disc on top and soak it as well.

3. Cooling: Cover the cake with plastic wrap and refrigerate for at least 12 hours (ideally overnight) to set and let the flavors meld.

Step 5: Decorating the Cake

1. Decorating: Before serving, whip the cream and generously decorate the cake with it. Place fresh strawberries on top for an extra touch of freshness and an attractive appearance.

Serving Suggestions

The hazelnut and mascarpone cake can be served alongside a strong coffee or a flavored tea. A slice of cake with a glass of sweet wine would make a perfect pairing. You can also add a scoop of vanilla ice cream for a delicious contrast of textures and temperatures.

Tips and Variations

- Ingredient variations: You can replace hazelnuts with walnuts, almonds, or even pistachios to experiment with different textures and flavors.
- Sweetness: If you desire an even sweeter cake, add some strawberry or raspberry jam between the layers of cream.
- Decorations: Instead of strawberries, you can use berries, peach slices, or even grated chocolate to vary the cake's appearance.

Nutritional Benefits

This cake is not only delicious but also packed with nutrients. Hazelnuts are rich in healthy fats, protein, and fiber, while mascarpone provides a high calcium content. Coffee, when consumed in moderation, also offers numerous antioxidant benefits.

Frequently Asked Questions

1. Can I use roasted hazelnuts?
Yes, roasted hazelnuts add a more intense flavor, but make sure they are not salted.

2. How long can the cake be stored?
The cake can be kept in the refrigerator for up to 5 days, but it is best within the first 2 days.

3. What else can I use instead of mascarpone?
You can use well-drained cottage cheese or a combination of cottage cheese and sour cream for a lighter version.

4. How can I prevent my cake from cracking?
Make sure to respect the correct oven temperature and do not open the oven door in the first 20 minutes of baking.

This hazelnut and mascarpone cake will surely become a family favorite, giving you the opportunity to share sweet moments with loved ones. Whether you prepare it for a special occasion or simply to indulge yourself, the result will be an unforgettable cake!

 Ingredients: Base: 8 eggs, 10 tbsp sugar, 8 tbsp flour, 3 tbsp oil, 200 g hazelnuts. Cream: 500 g mascarpone, 7 egg yolks, 5 egg whites, 150 g powdered sugar. Syrup: 400 g strong coffee (brewed), rum essence. Decoration: 400 g strawberries, 400 g whipped cream.

 Tags:  cake mascarpone hazelnuts