Cake with mascarpone cream and nuts

Mascarpone and Walnut Cake

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

A mascarpone and walnut cake is a true delicacy, perfect for any special occasion or simply to treat your family. This recipe combines delicate textures and rich flavors, and the final result is sure to impress everyone. Let’s get started!

Ingredients

For the sponge:
- 8 large eggs
- 12 tablespoons of powdered sugar
- 14 tablespoons of ground walnuts
- Zest of one lemon
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 4 tablespoons of flour
- A pinch of salt

For the cream:
- 3 large eggs
- 250 ml of liquid cream
- 200 g of sugar
- 250 g of mascarpone (make sure it's at room temperature)
- 2 packets of gelatin (hydrated according to the instructions on the package)

For the krantz:
- 200 g of sugar
- 200 g of walnuts and almonds (coarsely ground)

For the chocolate glaze:
- 250 g of dark chocolate
- 100 g of butter

Preparation

Step 1: Prepare the sponge

1. Separate the eggs: Start by separating the egg whites from the yolks. It’s important that the bowls are clean and dry, as any trace of fat can prevent the egg whites from whipping properly.

2. Whip the yolks: In a bowl, beat the yolks with a pinch of salt until creamy and lighter in color.

3. Whip the egg whites: In another bowl, whip the egg whites until frothy. Gradually add the powdered sugar, continuing to mix until you achieve a firm meringue.

4. Combine the ingredients: Carefully add the whipped yolks to the egg whites, gently folding with a spatula. Incorporate the lemon zest, vanilla sugar, baking powder, ground walnuts, and sifted flour. Be careful not to mix too vigorously to avoid losing the air in the mixture.

5. Bake: Pour the mixture into a round cake pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 30 minutes. You can check if it’s done by inserting a toothpick; it should come out clean.

6. Cool the sponges: After baking, let the sponge cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once cooled, cut it into three thin layers.

Step 2: Prepare the cream

1. Whip the eggs: In a saucepan, mix the 3 eggs with the sugar and place them over a double boiler. Stir constantly until the mixture thickens (about 10 minutes).

2. Add the gelatin: Three minutes before removing from heat, add the hydrated gelatin. Mix well to ensure it dissolves completely.

3. Prepare the mascarpone cream: In a separate bowl, whisk the mascarpone with 3 tablespoons of liquid cream. Then, add the remaining whipped cream and gently mix.

4. Combine the mixtures: Allow the egg mixture to cool slightly, then fold it into the mascarpone mixture. Use gentle motions to maintain the airy texture of the cream.

Step 3: Assemble the cake

1. Fill the layers: Place the first layer on a serving platter, cover it with some of the mascarpone cream, then repeat with the other layers, finishing with cream on top and around the sides.

2. Prepare the krantz: In a saucepan, melt the sugar over low heat until it caramelizes. Add the ground walnuts and almonds, mixing well. Pour the mixture onto a plate lined with plastic wrap and let it cool.

3. Crush the krantz: Once cooled, crush the mixture with a meat mallet, then use the resulting pieces to coat the cake, sprinkling the krantz on the sides and top.

Step 4: Glaze

1. Prepare the glaze: Melt the dark chocolate over a double boiler, adding the butter and stirring until smooth.

2. Glaze the cake: Pour the chocolate glaze over the filled cake, ensuring that all parts are evenly covered.

3. Cool: Let the cake chill in the refrigerator for a few hours, preferably overnight, to set and meld the flavors.

Serving

The mascarpone and walnut cake is excellent served alongside a cup of coffee or tea. You can also add a scoop of vanilla ice cream for a delicious contrast. This cake can also be customized with fresh fruits or a berry sauce for a tangy note.

Helpful Tips

- Ingredients: Make sure all ingredients are at room temperature to achieve a smooth texture for the cream.
- Gelatin: If you want a more stable cream, you can add an extra packet of gelatin.
- Variations: You can experiment with different types of nuts, such as pistachios or hazelnuts, to change the flavor of the cake.

Nutritional Benefits

This cake contains nutritious ingredients like walnuts, which are an excellent source of protein and healthy fats. The mascarpone adds calcium, while the liquid cream provides a rich flavor, but it’s important to enjoy this dessert in moderation due to its calorie content.

Frequently Asked Questions

1. Can I use another type of cheese instead of mascarpone?
- Yes, you can try ricotta or a cream cheese like Philadelphia, but the texture and flavor will vary.

2. How can I store the cake?
- The cake can be stored in the refrigerator, covered, for 3-4 days.

3. Is it possible to freeze the cake?
- Yes, you can freeze the cake, but it’s recommended to glaze it after thawing to maintain its appearance.

This mascarpone and walnut cake is an excellent choice for any occasion, bringing a touch of elegance and refinement to your table. Treat yourself and your loved ones to a slice of this divine dessert!

 Ingredients: Base: 8 eggs, 12 tablespoons powdered sugar, 14 tablespoons ground nuts, zest of one lemon, 1 packet vanilla sugar, 1 packet baking powder, 4 tablespoons flour, salt. Cream: 3 eggs, 250 ml liquid cream, 200 g sugar, 250 g mascarpone, 2 packets gelatin. Krantz: 200 g sugar, 200 g nuts, almonds. Chocolate glaze: 250 g dark chocolate, 100 g butter.

 Tags:  cake mascarpone cake nut cake