Mascarpone cake

When I'm craving something with a fine cream and a nutty base, I make this mascarpone cake. I've prepared it several times, especially when I have leftover mascarpone in the fridge from other recipes or when I want a lighter dessert after traditional cakes or sweet bread. It's a cake with a cocoa and walnut base, mascarpone cream with whipped cream, and a simple chocolate topping. It's not difficult to make, but it requires some patience with the steps.

Quick Info

Total time: about 2 hours (includes baking and partial cooling)
Active preparation time: 40-50 minutes
Baking time: 30 minutes
Servings: 12-15, depending on how you slice it
Difficulty: medium
Recipe type: cake for special occasions or weekends

Ingredients

Base:
5 eggs
5 tablespoons sugar
3 tablespoons flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 cup of ground walnuts (approximately 70-80 g)

Cream:
250 g mascarpone (a standard container)
330 ml heavy cream (liquid cream for whipping)
3 tablespoons powdered sugar
3 tablespoons coffee liqueur

Syrup:
150 g sugar
150 ml water
orange peel (a suitable piece, not the whole fruit)

Topping:
200 g cooking chocolate
50 ml heavy cream (also used for melting the chocolate)

Preparation Method

1. Preparing the base
Separate the egg whites from the yolks in a large bowl. Whip the egg whites until stiff peaks form, then gradually add the sugar, one tablespoon at a time, mixing continuously until it becomes a firm and shiny meringue. Add the yolks one at a time, mixing briefly on low speed just to incorporate.

Sift the flour, cocoa, and baking powder together over the mixture. Gently fold in with a wooden spoon or spatula, using an upward motion. Add the ground walnuts and incorporate them at the end.

Pour the mixture into a large baking tray lined with parchment paper and level it out. Place the tray in a preheated oven at 180°C (350°F) on the middle rack. The base bakes for about 30 minutes, but check with a toothpick after 25 minutes. When it's done, let it cool completely in the tray.

2. The cream
Briefly whip the mascarpone with a spoonful of powdered sugar until creamy. Separately, whip the heavy cream (330 ml) with two tablespoons of powdered sugar, but don't over-whip it - stop when it starts to hold its shape.

Combine the two mixtures with a spoon, not with a mixer, to prevent the cream from curdling. Add the coffee liqueur and mix gently.

3. The syrup
While the base is baking, place 150 ml of water and 150 g of sugar in a small saucepan over low heat. Simmer for about 15 minutes. Towards the end, add the orange peel and let it infuse for 2-3 minutes. Remove the peel and let the syrup cool.

4. Assembling the cake
Once the base has cooled, carefully remove it from the tray and slice it horizontally into two layers. Place the first layer back in the tray or on a serving plate, and soak it with half of the cooled syrup. Spread all the mascarpone cream on top and level it with a spatula.

Take the second layer, soak it separately (you can hold the base in your hand and drizzle with a spoon), then place it soaked-side down over the cream layer.

5. The chocolate topping
Place the cooking chocolate broken into pieces and the 50 ml of heavy cream in a small saucepan. Melt over low heat, stirring constantly until smooth. Let it cool until it's warm, then spread it over the cake and level it with a spatula or wide knife.

The cake should be refrigerated for at least a few hours, but ideally until the next day, to allow the cream to set and slice more neatly. If desired, you can garnish with dollops of whipped cream just before serving.

Why I make this recipe often

I love the texture of the nutty base, and the mascarpone cream with whipped cream and liqueur is light without being heavy. The cake holds up well in the fridge and cuts cleanly. It's not complicated, but it impresses guests or when you want something special.

Tips and Variations

Tips
Don't whip the cream too much, or it may curdle when mixed with the mascarpone.
The syrup should be completely cool when soaking the layers; otherwise, the cream will melt.
The base should only be cut after it has completely cooled to prevent it from breaking.

Substitutions
Instead of coffee liqueur, you can use any flavored liqueur, such as Amaretto or Tia Maria, if you don't have exactly what's listed in the recipe.
Ground walnuts can be replaced with ground hazelnuts or almonds for a different flavor.

Variations
If you don't want a chocolate topping, you can simply put a thin layer of whipped cream or cocoa powder on top.
You can also make the recipe in the form of a round cake if you have a large round pan.

Serving Ideas
A slice pairs well with plain coffee or an espresso.
For special occasions, you can garnish each serving with a bit of whipped cream or fresh fruit.

Frequently Asked Questions

1. Can I use a different type of cream instead of liquid heavy cream?
You can use vegetable liquid cream, but the taste will differ. Using heavy whipping cream yields the best texture.

2. What should I do if the base has sunk in the middle?
If it's slightly thinner in the middle, it's not a problem. Just make sure next time to bake it on the middle rack and not open the oven during baking.

3. Can the cake be made without walnuts?
Yes, but the base will be simpler and less textured.

4. What should I do if the cream curdles?
If you notice it has separated a bit, try gently mixing with a spoon, not with a mixer. If it's too liquid, let it chill in the fridge for half an hour before spreading.

5. Can the cake be frozen?
I do not recommend it, as the mascarpone cream changes texture when thawed.

Nutritional Values

Approximately, one serving (out of 15 slices): about 320-350 kcal, 5-7 g protein, 18-22 g fat, 28-35 g carbohydrates. The actual value depends on the portion size, how much walnut is used, and how much syrup the base absorbs.

Storage and Reheating

The cake should be kept in the refrigerator, covered, for up to 4 days. There's no point in reheating it; it is served cold. I do not recommend freezing, as the texture of the cream will not be the same after thawing. If you portion it from the start, it will be easier to store.

First, prepare the cake layer - separate the egg whites from the yolks, beat them well with a mixer, gradually add the sugar, then add the yolks and continue mixing. Sift the flour with cocoa and baking powder over the mixture and mix with a wooden spoon, then add the ground walnuts at the end. Line the baking tray with parchment paper and pour the cake mixture into the tray, leveling it evenly. Bake in a preheated oven at 180 degrees for 30 minutes, depending on each oven. The cream is made by mixing mascarpone with a tablespoon of powdered sugar. Separately, whip the cream until it is almost stiff, then add the two tablespoons of powdered sugar, mix both together with a spoon, and finally incorporate the coffee liqueur. While the cake layer bakes, prepare the syrup by boiling water and sugar for about 15 minutes, adding orange zest towards the end. Once cooled, cut the cake layer in half with a knife, soak it, spread all the cream, soak the second layer while holding it, and place it on top of the cream with the soaked side facing down. In a small pot, melt chocolate with whipped cream over low heat; once melted, let it cool and then pour it over the cake, spreading it well with a spatula. When cold (the next day), the cake can be cut with a knife dipped in hot water, and I topped it with whipped cream. Enjoy your meal.

 Ingredients: Base: 5 eggs, 3 tablespoons of flour, 2 tablespoons of cocoa, 1 teaspoon of baking powder, 5 tablespoons of sugar, a cup of coffee with ground walnuts. Cream: 1 box of mascarpone (250g), 330 ml of whipped cream, 3 tablespoons of powdered sugar, 3 tablespoons of coffee liqueur. Syrup for base: 150g sugar, 150 ml water, orange peel. Topping: 200g cooking chocolate, 50ml whipped cream.

 Tags:  mascarpone cake