Razvan's cake
Razvan's Cake – A Special Dessert for a Memorable Birthday
Every year, birthdays are magical occasions, and this year I had the pleasure of preparing a delicious cake for my dear nephew, Razvan, who turned 13 on December 17th. This recipe for a mandarin and mascarpone cream cake is simple yet full of flavor, and I am sure it will become a family favorite. Let's get started!
Total preparation time: 1 hour
Baking time: 35 minutes
Number of servings: 12
Necessary ingredients:
*For the sponge cake:*
- 6 eggs
- 180 g sugar
- 120 g flour
- 60 g cornstarch
- 1 packet baking powder
- 1 packet vanilla sugar
*For the cream:*
- 400 g mascarpone cream
- 2 packets Ole vanilla cream (from Dr. Oetker)
- 400 ml milk
- 400 ml liquid cream
- 1 can mandarin compote
*For decoration:*
- 2 packets white gelatin
- 4 tablespoons sugar
- Juice from the mandarin compote + water up to 400 ml
- A few drops of vanilla essence
- Food coloring (optional)
- 200 g whipped cream (for decoration)
Step-by-step instructions:
1. Preparing the sponge cake:
- Start by preheating the oven to 180°C. Prepare a 26 cm round cake pan by lining it with baking paper.
- Separate the egg whites from the yolks. In a bowl, whisk the yolks with 90 g of sugar and one packet of vanilla sugar until it becomes a fluffy cream.
- Beat the egg whites with a pinch of salt until foamy, then gradually add the remaining 90 g of sugar, continuing to mix until you obtain a firm meringue.
- Add 5 tablespoons of the beaten egg whites to the yolk cream, mixing gently. Incorporate the flour mixed with cornstarch and baking powder, then add the remaining egg whites, folding carefully from the bottom up to avoid losing air.
- Pour the batter into the prepared pan and bake for 35 minutes or until the sponge is golden and passes the toothpick test. Remove from the oven and let it cool completely.
2. Preparing the cream:
- In a bowl, combine the mascarpone cream, Ole cream, milk, and liquid cream. Mix well until you achieve a smooth and fluffy composition.
- Prepare the gelatin: in a small saucepan, mix the sugar with the gelatin. Add the juice from the mandarin compote and enough water to reach a total of 400 ml. Heat on low and stir until it starts to boil. Add the vanilla essence and, if desired, the food coloring for a more festive look.
3. Assembling the cake:
- Remove the sponge from the pan and cut it into 3 equal parts. Place the first part on a serving platter and soak it with the compote juice.
- Spread a portion of the prepared cream, add pieces of mandarin from the compote, then repeat this process with the other layers of sponge, cream, and fruit. Finish with a layer of cream.
- Pour the cooled gelatin over the last layer of cream and smooth the surface with a spatula.
4. Decorating the cake:
- Use the remaining whipped cream to decorate the cake according to your preferences. You can create flowers, swirls, or anything else you desire to add a festive and attractive look.
5. Serving:
- Let the cake chill in the refrigerator for a few hours, preferably overnight, to allow the flavors to meld. When ready, cut it with a sharp knife to obtain beautiful slices.
This mandarin and mascarpone cream cake not only looks spectacular but is also delicious! A perfect combination of textures and flavors, ideal for any celebration. You can vary the recipe using other types of fruit, such as peaches or pineapple, depending on your preferences. Enjoy every slice and cherish the moments spent together!
Ingredients: For the base: 6 eggs, 180g sugar, 120g flour, 60g cornstarch, 1 packet of baking powder, 1 packet of vanilla sugar. For the cream: 400g mascarpone cream, 2 packets of Dr. Oetker vanilla cream, 400g milk, 400g liquid cream, 1 can of mandarin compote. For decoration: 2 packets of white gelatin, 4 tablespoons of sugar, juice from the mandarin compote + water up to 400ml, a few drops of vanilla essence, food coloring. For topping: 200g whipped cream.
