Mario Cake

Mario Cake

I have made this cake a few times, especially when I have some apricot jam left in the fridge. It’s the recipe I choose when I need a homemade dessert, with ordinary ingredients, without complicated steps. The base is chocolatey, the cream is simple, and the fruits from the compote give it freshness. It works for special occasions, but I also make it on regular weekends.

Quick Info

Total time: about 2 hours (includes cooling)
Preparation time: 40 minutes
Baking time: 20-25 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: homemade cake, suitable for special days or weekends

Ingredients

Base
5 eggs
150 g sugar
3 tablespoons oil
5 tablespoons flour
4 tablespoons cocoa
1 baking powder
3 tablespoons apricot jam

Cream
500 ml milk
3 eggs
100 g sugar
3 tablespoons flour
1 vanilla essence
50 g butter

Syrup
Juice from the compote (preferably apricot or peach, but I use what I have)

Decoration
Whipped cream
Dark chocolate
Fruits from compote

Preparation Method

1. Base

1.1. In a large bowl, beat the eggs with the sugar until they lighten in color. Add the oil and mix well.
1.2. Add 3 tablespoons of apricot jam and incorporate. If the jam is too thick, mix it separately first.
1.3. Mix the flour with the baking powder and cocoa, then sift them directly over the liquid mixture. Incorporate everything gently, so the base doesn’t become too dense.
1.4. Transfer the mixture into a round baking pan lined with parchment paper.
1.5. Place the pan in the preheated oven at 180°C for 20-25 minutes. Do the toothpick test towards the end – it should come out clean. Remove the base and let it cool completely in the pan.

2. Cream

2.1. Heat the milk with 50 g of sugar and the vanilla essence. Let it simmer until it starts to boil.
2.2. In a separate bowl, mix the eggs with the remaining sugar (50 g) and the 3 tablespoons of flour until there are no lumps.
2.3. When the milk boils, remove it from the heat. Gradually add the hot milk to the egg mixture, stirring constantly.
2.4. Put everything back in the pot and on low heat. Stir continuously with a whisk until it thickens and becomes creamy.
2.5. Once ready, remove the cream from the heat and add the butter. Mix until it melts and incorporates. Let the cream cool, covered with plastic wrap directly on the surface.

3. Assembly

3.1. When the base is completely cooled, cut it horizontally in half. The top part will be thinner, the bottom part thicker.
3.2. From the thick part, gently scoop out with a spoon, just enough to make a small central space (don’t break the whole base, just deepen it slightly).
3.3. Keep the pieces of base removed for the exterior decoration.
3.4. Soak the bottom base with a little compote juice, enough to make it moist, but not to become soft.
3.5. Put the completely cooled cream into the hole formed, leveling it well.
3.6. Place the thin part of the base on top and soak it lightly.
3.7. Refrigerate the cake for at least 30 minutes to set.

4. Decoration

4.1. Cover the cake with whipped cream.
4.2. Stick the small pieces of base left from scooping on the sides.
4.3. On top, decorate with whipped cream, pieces of fruit from the compote, and grated chocolate.

Why I Make This Recipe Often

I like it because it’s a practical recipe, without pretensions, with easily accessible ingredients. The base with jam stays moist and flavorful. The milk cream is fine and not overly buttery. I can vary the fruits or jam, depending on what I have. The cake keeps well in the fridge and doesn’t dry out quickly.

Tips and Variations

Tips

For the base, mix the dry ingredients carefully so it doesn’t become too dense.
Apricot jam gives a good taste, but it can also be made with another similar jam if needed.
Don’t bake the base for more than 25 minutes, otherwise it may become dry.
For the cream, I use a whisk and stir constantly so it doesn’t stick. If lumps form, I can quickly pass it through a sieve while it’s warm.

Substitutions

Apricot jam can be replaced with peach or plum jam.
For syrup, a bit of fruit juice works if I don’t have compote.
The whipped cream can be made from sour cream or vegetable cream, depending on preferences.

Variations

For decoration, I can use fresh fruits if I have them on hand.
Chocolate can be grated or made into strips with a vegetable peeler.
Sometimes I add chopped nuts or hazelnuts on top of the cream for texture.

Serving Ideas

I cut it with a thin knife dipped in hot water so the cream doesn’t stick.
I can serve with extra fruit from the compote on the side.

Frequently Asked Questions

1. Does the base break easily when cutting?

If it’s completely cooled, there’s no reason for it to break. If it’s warm, it risks crumbling, so I wait for it to be cold.

2. Can I use another type of jam?

Yes, it works with any jam that doesn’t have too large pieces. I also like it with plum jam for a more intense flavor.

3. What do I do if the cream sticks or forms lumps?

I stir all the time on low heat. If it still happens, I can whisk it or pass it through a fine sieve while it’s warm.

4. Does the cake have to be decorated with whipped cream?

It’s not mandatory, but whipped cream helps with decoration and balances the taste of the base. If I don’t have whipped cream, I can leave it simple or just with fruits and grated chocolate.

5. How long does the cake last in the fridge?

The cake keeps well for 2-3 days, covered. After that, the base may start to dry out slightly.

Nutritional Values

Approximately, one slice (out of 12): about 260 kcal, 5 g protein, 35 g carbohydrates, 12 g fat. These are general values, depending on how much whipped cream and chocolate I use for decoration. The cream contains eggs and milk, so it adds protein, but also sugar and fat. It is a cake with a moderate calorie intake for a homemade dessert.

Storage and Reheating

The Mario Cake is stored in the fridge, covered, for up to 3 days. It’s not reheated, served cold. If it stays longer, the base tends to dry out, but the whipped cream and cream maintain freshness. For storage, I keep it in a box with a lid or covered with plastic wrap. If it’s decorated with fruits, they may release juice, so I recommend serving it within the first two days.

This is how I make it every time, without unnecessary steps, just with the steps that matter for the result.

 Ingredients: Base: 5 eggs. 150 g sugar. 3 tablespoons of oil. 5 tablespoons of flour. 4 tablespoons of cocoa powder. 1 pinch of baking powder. 3 tablespoons of apricot jam. Cream: 500 ml milk. 3 eggs. 50 g butter. 3 tablespoons flour. 100 g sugar. 1 vanilla essence. Syrup: juice from compote. Decoration: whipped cream, dark chocolate, fruits from compote.

 Tags:  milk cream cake