Mascarpone and caramel cake

Mascarpone and Caramel Cake: An Irresistible Delight

Who can resist the charm of a mascarpone and caramel cake? This recipe is not just a simple dessert; it is a culinary experience that combines creamy textures and sweet flavors in an absolutely delicious way. Here’s how you can create this decadent cake, step by step, and enjoy a dessert that will impress everyone.

Preparation Time
- Active time: 1 hour
- Baking time: 30-35 minutes
- Total time: About 1 hour and 35 minutes
- Number of servings: 12 servings

Ingredients

For the Base
- 2 eggs
- A pinch of salt
- 150 g sugar
- 1 packet of vanilla sugar
- 80 g flour
- 40 g starch
- 1 packet of caramel pudding powder
- 6 tablespoons of full-fat milk
- 1 teaspoon baking powder
- 40 g cocoa

For the Mascarpone Cream
- 1 packet of gelatin (10 g)
- 250 g mascarpone
- 200 g whipped cream
- 1 packet of vanilla sugar
- 2 egg yolks
- 100 g sugar

For the Caramel Cream
- 2 eggs
- 1 ½ tablespoons of flour
- 120 g sugar for caramelizing
- 350 ml milk
- 20 g butter
- 2 tablespoons of ground walnuts
- 10 g gelatin
- 200 ml whipped cream

For the Glaze
- 15 tablespoons sugar
- 5 tablespoons cocoa
- 100 g whipped cream
- 120 ml water
- 5 g gelatin

Preparation

Step 1: Preparing the Base
1. Mixing the dry ingredients: In a medium bowl, combine the flour, starch, cocoa, caramel pudding, and baking powder. This will create a light and fluffy base for your cake.
2. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add 50 g of sugar and continue beating until the egg whites are firm and glossy.
3. Preparing the yolk cream: In another bowl, beat the yolks with the remaining sugar, vanilla sugar, and the 6 tablespoons of warm milk. Combine this cream with the flour mixture and mix well.
4. Combining the ingredients: Add the beaten egg whites to the yolk mixture and gently fold to preserve the air in the egg whites. Pour the mixture into a baking pan lined with flour.
5. Baking: Preheat the oven to 180°C and bake the base for 30-35 minutes. Check with a toothpick; if it comes out clean, the base is ready. Remove it from the oven and let it cool completely.

Step 2: Preparing the Syrup
If you have a banana caramel sauce, it can be used to soak the base. Otherwise, you can make a simple syrup from water and sugar to add extra moisture and flavor.

Step 3: Preparing the Mascarpone Cream
1. Activating the gelatin: Soak the gelatin in cold water for 10 minutes to hydrate.
2. Yolks: In a bowl, mix the yolks with the sugar until creamy. Then, cook them in a bain-marie, stirring constantly, until thickened.
3. Adding the gelatin: After removing from heat, add the hydrated gelatin to the yolk cream and mix well.
4. Combining with mascarpone: In another bowl, mix mascarpone with vanilla sugar, then add the yolk cream and whipped cream. Carefully mix until combined.

Step 4: Preparing the Caramel Cream
1. Caramelizing the sugar: Place the sugar and 2 tablespoons of water in a saucepan over medium heat and let it caramelize.
2. Preparing the cream: In another bowl, mix the eggs with the flour, then add the milk. Pour the mixture over the melted caramel and let it cook on low heat, stirring until thickened. Add the ground walnuts and let it cool slightly.
3. Adding the gelatin: In the caramel cream, add the hydrated gelatin and butter. Once cooled, fold in the whipped cream and chopped chocolate.

Step 5: Assembling the Cake
1. Cutting the base: Cut the base into three equal parts.
2. Mascarpone layer: On the first base, add the syrup, then the mascarpone cream. Continue with the second base, which you also soak and top with the caramel cream. Chill to set.
3. Finishing: Add the last base, soak it, and cover the cake with a little cream to hide imperfections.

Step 6: Preparing the Glaze
1. Mixing the ingredients: Mix the sugar with cocoa, then add the liquid cream and water. Heat and stir constantly until it starts to boil.
2. Adding the gelatin: After 5-10 minutes of boiling, let it cool before adding the hydrated gelatin. Mix well.
3. Decorating: Pour the glaze over the cooled cake and decorate with jelly paste flowers or chocolate.

Serving Suggestions
This delicious cake pairs perfectly with a cup of coffee or aromatic tea. You can also serve it with a scoop of vanilla ice cream for a contrast of temperature and texture.

Nutritional Benefits
This cake is a source of energy due to its sugar content, but it is also rich in proteins from eggs and mascarpone. However, it is good to know that portions should be moderate, considering the calorie content.

Frequently Asked Questions
- Can I replace mascarpone with something else? Yes, you can use cottage cheese or ricotta, but the taste will be different.
- What can I do with the leftover egg whites? You can make meringues or a delicious pavlova.
- How long does the cake last? In the refrigerator, the cake can be kept for 3-4 days, but it is best in the first 2 days.

Possible Variations
You can experiment with different flavors by adding a bit of orange or lemon extract to the mascarpone cream. You can also replace the walnuts with hazelnuts or almonds for a different taste.

Now that you have all the necessary information, you are ready to get started! This mascarpone and caramel cake is not just a recipe, but a delicious story waiting to be told in every slice. Enjoy your meal!

 Ingredients: Base: 2 eggs, salt, 150 g sugar, 1 vanilla sugar, 80 g flour, 40 g starch, 1 packet of caramel pudding powder, 6 tablespoons of full-fat milk, 1 teaspoon baking powder, 40 g cocoa. Mascarpone cream (thanks Lacry2008 for this cream): 1 packet of gelatin 10 g, 250 g mascarpone, 200 g whipped cream, 1 packet of vanilla sugar, 2 egg yolks, 100 g sugar. Caramel cream: 2 eggs, 1.5 tablespoons flour, 120 g sugar for caramelizing, 350 ml milk, 20 g butter, 2 tablespoons ground nuts, 10 g gelatin, 200 ml whipped cream. I also prepared Adriana's glaze: I used 15 tablespoons of sugar, 5 tablespoons of cocoa, 100 g whipped cream, 120 g water, 5 g gelatin.

 Tags:  cake mascarpone caramel