Brownie cake, almond sponge, mascarpone cream
Delicious cake with brownie base and almonds, filled with mascarpone cream
I propose a recipe that will surely become the star of any festive meal or gathering with friends. This cake with a brownie base and almonds, filled with a fine mascarpone cream, combines textures and flavors in a delightful way. Each slice of cake is an explosion of tastes, with notes of chocolate, crunchy almonds, and the sweetness of peaches. Preparing this cake is not just a pleasure, but also an opportunity to be carried away by the aromas and colors of the ingredients.
Preparation time
- Preparation time: 45 minutes
- Baking time: 35 minutes
- Total time: 1 hour and 20 minutes
- Number of servings: 12
Ingredients
Brownie base
- 400 g flour
- 300 g sugar
- 200 ml brewed coffee (strong coffee for an intense taste)
- 110 g butter (melted)
- 100 ml oil (preferably sunflower oil)
- 50 g cocoa
- 2 eggs (fresh and of high quality)
- 1 baking powder
- 100 ml yogurt or buttermilk (for moisture)
Almond base
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- A handful of crushed almonds (for texture and flavor)
Mascarpone cream
- 250 g mascarpone
- 250 ml whipping cream
- 250 ml whipped cream
- 1 can of peaches (about 400 g)
- 100 g powdered sugar
Glaze
- 200 g chocolate (good quality, dark or milk, according to preference)
- 100 ml milk
- 50 g butter
- 50 g sugar
Preparation
1. Preparing the brownie base
1. Preheat the oven: Start by preheating the oven to 180°C. This will ensure even baking.
2. Mixing the ingredients: In a large bowl, mix the flour, sugar, cocoa, and baking powder. Add the eggs, brewed coffee, melted butter, and oil. Use an electric mixer to obtain a homogeneous mixture.
3. Adding yogurt: Finally, incorporate the yogurt or buttermilk, mixing gently.
4. Baking: Pour the mixture into a 22 cm pan lined with parchment paper and bake for 30-35 minutes. Check with a toothpick; if it comes out clean, the base is ready.
2. Preparing the almond base
1. Beat the eggs: In a bowl, beat the eggs with the sugar until frothy.
2. Add the dry ingredients: Incorporate the flour and crushed almonds, mixing gently.
3. Baking: Pour the mixture into a small pan and bake for 20-25 minutes at 180°C. This will be the layer that adds a crunchy texture to the cake.
3. Preparing the mascarpone cream
1. Whip the cream: In a bowl, whip the whipping cream until firm.
2. Mixing with mascarpone: In another bowl, mix the mascarpone with the powdered sugar. Then, add the whipped cream and mix gently to avoid losing air.
3. Preparing the peaches: Slice the canned peaches into thin slices.
4. Assembling the cake
1. Cutting the brownie base: Once cooled, cut the brownie base into three layers.
2. Layering: On a platter, place the first layer of brownie. Add a layer of peach slices, then a layer of mascarpone cream. Continue with the second layer of brownie, peaches, and cream. Finally, place the almond base, drizzled with syrup from the peach compote, and add cream. Close the cake with the last layer of brownie, covering it with a thin layer of cream.
5. Preparing the glaze
1. Melting the chocolate: In a saucepan, mix the chocolate, milk, butter, and sugar over low heat, stirring constantly until melted.
2. Cooling the glaze: Allow the glaze to cool slightly, then pour it evenly over the assembled cake.
6. Decorating the cake
1. Decoration: Use kiwi, clementines, cookies, or almonds to decorate the cake according to your preferences. These not only provide an attractive appearance but also an added texture.
Useful tips
- Choose quality ingredients: Use pure cocoa, good quality chocolate, and fresh fruits for the best results.
- Variations: You can add nuts or hazelnuts to the base, or you can replace peaches with other preferred fruits, such as raspberries or strawberries.
- Serving: This cake is delicious served with a scoop of vanilla ice cream or a cup of freshly brewed coffee, which will further highlight the flavors of chocolate and fruits.
- Storage: The cake keeps in the refrigerator for up to 3-4 days, but is best enjoyed fresh.
Nutritional information
- Calories per serving: Approximately 350 kcal
- Nutritional benefits: The cake contains protein from mascarpone and eggs, fiber from almonds, and vitamins from peaches, making it a more balanced choice than many other desserts.
Frequently asked questions
- Can I replace mascarpone? Yes, you can use cottage cheese or a vegan alternative, but the texture will be different.
- Can I bake the almond base gluten-free? Yes, replace the flour with a gluten-free variant, but you will need to adjust the quantity as gluten-free flour absorbs less liquid.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and in the bases, but make sure the balance of flavors remains pleasant.
This brownie and almond cake recipe is not only a delight for the taste buds but also a fulfilling experience in the kitchen. So put on your favorite apron and let yourself be carried away by the magic of cooking!
Ingredients: Base 400g flour 300g sugar 200ml brewed coffee 110g butter 100ml oil 50g cocoa 2 eggs 1 baking powder 100ml yogurt or buttermilk Base with almonds 3 eggs 3 tablespoons sugar 3 tablespoons flour a handful of crushed almonds Cream 250g mascarpone 250ml whipped cream 250ml cream 1 can Sun Food peaches 100g powdered sugar Glaze: 200g chocolate 100ml milk 50g butter 50g sugar
