Mascarpone and whipped cream cake

Mascarpone and Whipped Cream Cake: A Recipe for a Memorable Anniversary

In a world full of culinary temptations, there is a cake that manages to capture attention and win hearts: the mascarpone and whipped cream cake. This recipe is not just a simple combination of ingredients, but a love story that has stood the test of time, much like that of the parents of a dear friend who celebrated 50 years of marriage. Each slice of cake symbolizes the beautiful moments spent together, sweet and full of flavor. Let's discover together how we can bring this masterpiece into our kitchen.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12-14

Ingredients

For the layers:

- 6 eggs (for the 26 cm diameter layer)
- 6 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 3 tablespoons oil
- 3 tablespoons water
- 1 tablespoon cocoa
- Grated lemon zest
- A pinch of salt

- 5 eggs (for the 24 cm diameter layer)
- 5 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 3 tablespoons oil
- 3 tablespoons water
- 1 tablespoon cocoa
- Grated lemon zest
- A pinch of salt

- 4 eggs (for the 22 cm diameter layer)
- 4 tablespoons sugar
- 3 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 3 tablespoons oil
- 3 tablespoons water
- 1 tablespoon cocoa
- Grated lemon zest
- A pinch of salt

For the mascarpone cream:

- 7 egg yolks
- 12 tablespoons sugar
- 800 g mascarpone
- 3 packets vanilla sugar
- 700 ml sweetened liquid cream
- 1 teaspoon gelatin granules

For decoration:

- 1 l sweetened liquid cream
- 500 ml cooking cream
- 100 g mascarpone
- 1 packet vanilla sugar
- 3-4 tablespoons sugar

For syrup:

- 3 tablespoons sugar
- 150 ml water
- Grated lemon zest
- 2 teaspoons rum essence
- 100 ml brewed coffee

Preparing the layers

1. Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar and continue mixing until it is completely dissolved.

2. Preheat the oven to 180°C. In another bowl, mix the yolks with the oil and water. Add this mixture to the beaten egg whites along with the lemon zest.

3. Incorporate the dry ingredients. Sift the flour, cornstarch, baking powder, and cocoa over the mixture and gently fold in from the bottom up to keep the air in the egg whites.

4. Prepare the cake pans. Grease and flour a cake pan (only the bottom) and pour in the mixture. Smooth it out gently and place the pan in the oven. Bake for 25-30 minutes, increasing the temperature in the last 5 minutes.

5. Cooling the layers. Let the layers cool in the oven for 5 minutes, then transfer them to a wire rack to cool completely. If you have time, it is recommended to prepare them a day in advance, as they are easier to cut.

Preparing the cream

1. Hydrate the gelatin. Soak the gelatin in 3 tablespoons of cold water.

2. Prepare the mascarpone cream. In a saucepan, add the yolks and sugar, then place the pan over low heat. Stir continuously until the sugar is almost completely dissolved. Remove from heat, add the gelatin, and stir until it melts.

3. Cooling the mixture. Place the saucepan in another with cold water and stir until the mixture is completely cool. Then, add the vanilla and mascarpone, mixing well.

4. Whipping the cream. Whip the liquid cream, but not completely, so it doesn't turn into butter. Add the mascarpone mixture and mix for a few minutes, being careful not to curdle it. Refrigerate the cream for at least 30 minutes.

Preparing the syrup

1. Caramelizing the sugar. In a saucepan, caramelize the sugar, then add water and let it boil for a few moments.

2. Flavoring the syrup. Add the lemon zest, rum essence, and coffee, allowing it to cool completely.

Assembling the cake

1. Cutting the layers. Cut each layer into 3 levels using a serrated knife. Be careful and patient, as the layers are delicate.

2. Soaking the layers. Start with the first layer, the largest one. Soak it lightly, without making it too soggy.

3. Adding the cream. Spread a layer of cream on each layer, being sure to evenly distribute the cream and syrup among all the layers.

4. Decorating the cake. Whip the cream together with the cooking cream, sugar, and mascarpone. Cover the cake with this mixture, taking your time to achieve an even appearance. Use a piping bag to decorate each level of the cake with whipped cream.

5. Refrigerating. Let the cake chill for a few hours, preferably overnight, to allow the flavors to meld.

Serving and variations

The mascarpone and whipped cream cake is perfect for serving at anniversaries, weddings, or special events. It offers an explosion of flavors and a creamy texture that will delight any palate.

For a personal touch, you can add fresh fruits between the layers, such as strawberries or raspberries, or you can use different essences in the syrup, such as almonds or oranges. Additionally, this cake pairs wonderfully with a glass of sparkling wine or a fragrant coffee, creating an unforgettable culinary experience.

Nutritional benefits

This special cake is not only delicious but also full of beneficial ingredients. The whipped cream and mascarpone provide healthy fats, proteins, and calcium, contributing to a dessert that, when consumed in moderation, can be part of a balanced diet.

Frequently asked questions

1. Can I use other types of cheese instead of mascarpone?
Yes, you can use Ricotta cheese or a combination of cottage cheese with sour cream for a lighter version.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and syrup, or add fresh fruits between the layers for a pleasant contrast.

3. How long can the cake be stored?
The cake can be kept in the refrigerator for 3-4 days, well covered to prevent drying out.

4. Can I freeze the cake?
While it is possible to freeze the layers, the mascarpone cream and whipped cream are not recommended to be frozen, as they may lose their texture.

I hope this mascarpone and whipped cream cake recipe brings smiles and joy to your table and creates unforgettable memories, just as it did for my friend's parents. Experiment, add a personal touch, and most importantly, enjoy every moment spent in the kitchen!

 Ingredients: Three layers were prepared. Layer with a diameter of 26 cm: 6 eggs, 6 tablespoons sugar, 5 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 3 tablespoons oil, 3 tablespoons water, 1 tablespoon cocoa, grated lemon peel, a pinch of salt. Layer with a diameter of 24 cm: 5 eggs, 5 tablespoons sugar, 4 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 3 tablespoons oil, 3 tablespoons water, 1 tablespoon cocoa, grated lemon peel, a pinch of salt. Layer with a diameter of 22 cm: 4 eggs, 4 tablespoons sugar, 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 3 tablespoons oil, 3 tablespoons water, 1 tablespoon cocoa, grated lemon peel, a pinch of salt. Cream: 7 egg yolks, 12 tablespoons sugar, 800 g mascarpone, 3 packets vanilla sugar, 700 ml sweetened liquid cream, 1 teaspoon gelatin granules. Decoration: 1 l sweetened liquid cream, 500 ml cooking cream, 100 g mascarpone, 1 packet vanilla sugar, 3-4 tablespoons sugar. Syrup: 3 tablespoons sugar, 150 ml water, grated lemon peel, 2 teaspoons rum essence, 100 ml brewed coffee.

 Tags:  mascarpone cake cake with whipped cream wedding cake birthday cake