Raspberry and mascarpone cream cake
The perfect dessert for sunny days or moments of indulgence is undoubtedly the raspberry and mascarpone cream cake. This recipe not only combines the delicious flavors of raspberries with the creamy textures of mascarpone, but it also offers a satisfying cooking experience. Whether you want to serve it at a family gathering or treat yourself to a special dessert, this cake will surely impress.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12
Necessary ingredients:
For the base:
- 3 large, fresh eggs
- 6 tablespoons of sugar
- 4 tablespoons of water
- 9 tablespoons of flour
- 2 tablespoons of cornstarch
- 6 tablespoons of melted butter (make sure it’s good quality)
- A pinch of salt
- A pinch of baking powder
For the cream:
- 300 g of raspberries (preferably fresh, but frozen works well too)
- 1 cup of sugar
- 1 teaspoon of butter (heaped)
- 1 tablespoon of cornstarch
- 1 box of mascarpone (250 g)
- 1 packet of gelatin granules
- Half a cup of water
For the whipped cream:
- 100 ml of Pilos whipped cream
- 1 tablespoon of powdered sugar
For the syrup:
- 2 tablespoons of sugar
- 1 glass of water
- Vanilla sugar (to taste)
Preparing the bases:
1. Start by preheating the oven to 180°C (moderate heat). Choose a rectangular baking pan and line it with parchment paper.
2. In a large bowl, beat the whole eggs with the sugar, adding it tablespoon by tablespoon. Continue mixing until the mixture becomes frothy and doubles in volume. This step is essential for a fluffy base.
3. Add the water and melted butter to the egg and sugar mixture, mixing well until combined.
4. In another bowl, sift the dry ingredients: flour, cornstarch, baking powder, and a pinch of salt. Mix them well to combine.
5. Fold the dry ingredients into the wet mixture using a spatula, mixing from the bottom up. This helps to keep the air in the mixture, which is essential for a fluffy base.
6. Pour the mixture into the prepared pan and level the surface. Bake for 40 minutes or until the base is lightly browned and passes the toothpick test. Let it cool completely in the pan.
Preparing the raspberry cream:
1. Hydrate the gelatin in half a cup of water, letting it absorb the liquid for about 5-10 minutes.
2. In a double-bottomed saucepan, melt the butter over low heat. Add the raspberries and sugar, along with half a glass of water. Let it boil, stirring occasionally, until the raspberries turn into a paste.
3. Use a strainer to separate the raspberry seeds from the pulp, keeping only the fine paste.
4. Put the raspberry paste back on the heat and add a tablespoon of cornstarch, stirring continuously until it thickens. Finally, add the melted gelatin (heated in the microwave for 30 seconds) and mix well.
5. Let the raspberry cream cool slightly, then fold in the mascarpone using a spatula, mixing gently to achieve a smooth composition.
Preparing the whipped cream:
1. In a cold bowl, whip the cream together with a tablespoon of powdered sugar until you achieve stiff peaks. This will add an airy and delicious note to the cake.
Preparing the syrup:
1. In a small saucepan, add water and sugar, placing everything over low heat. Stir until the sugar completely dissolves. Finally, add vanilla sugar for an extra flavor.
Assembling the cake:
1. Once the base has completely cooled, use a knife to gently loosen it from the edges of the pan. Transfer it to a serving platter.
2. Soak the base with the prepared syrup, ensuring it is well soaked but not overly so.
3. Evenly distribute the raspberry and mascarpone cream over the base, smoothing the surface.
4. Add a thin layer of whipped cream on top of the cream.
5. Decoration is an important step! Use sugar hearts to decorate the cake, adding a touch of love at the end.
Helpful tip: If you want to enhance the raspberry flavor, you can add a few drops of lemon juice to the raspberry cream, which will provide a pleasant contrast to the sweetness of the sugar.
Possible variations: Experiment with other fruits, such as strawberries or blackberries, to create a similar cake but with different flavors. You can also add a splash of raspberry liqueur to the syrup for a more sophisticated taste.
Nutritional benefits: Raspberries are rich in antioxidants, vitamins C and K, and fiber, thus contributing to a healthy immune system and good digestion. Mascarpone adds a note of creaminess, but also calories, so be sure to enjoy this cake in moderation!
Frequently asked questions:
1. Can I use frozen raspberries?
Yes, frozen raspberries are perfect for this recipe. Just make sure to let them thaw and drain before using.
2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 2-3 days.
3. Can I substitute mascarpone?
If you don’t have mascarpone, you can use well-drained cottage cheese or a mixture of cottage cheese with rich sour cream.
This raspberry and mascarpone cream cake is more than just a dessert; it’s a culinary experience that will bring a smile to anyone who tastes it. Enjoy every bite and don’t forget to share it with your loved ones! Enjoy your meal!
Ingredients: Base: 3 eggs, 6 tablespoons sugar, 4 tablespoons water, 9 tablespoons flour, 2 tablespoons starch, 6 tablespoons melted butter, a pinch of salt, a pinch of baking powder. Cream: 300 g raspberries, one cup sugar, one teaspoon butter heaped, one tablespoon starch, one box mascarpone, one packet of gelatin granules, half a cup of water. Whipped cream: 100 ml, one tablespoon powdered sugar, sugar hearts. Syrup: 2 tablespoons sugar, one glass of water, vanilla sugar.
