Mascarpone cream cake

Cake with mascarpone cream and fine chocolate layers

Who doesn’t love a decadent cake with fluffy layers and a velvety cream? This mascarpone cream cake recipe is perfect for any occasion, from birthdays to holidays. It’s easy to prepare, and the final result will surely impress all your guests. Plus, making the cake will give you a chance to relax in the kitchen, letting the delightful aromas of the ingredients carry you away.

Preparation time: 30 minutes
Baking time: 15-20 minutes
Cooling time: 2-3 hours
Servings: 12

Necessary ingredients:

For the layers:
- 6 fresh eggs
- 200 g sugar
- 230 g flour
- 1/2 teaspoon baking powder
- 40 g Nesquik (or cocoa)

For the cream:
- 2 egg yolks
- 50 ml milk
- 50 g high-quality white chocolate
- 100 g sugar
- 5 g gelatin
- 250 g mascarpone
- 250 ml liquid cream

For decoration:
- 100 ml liquid cream
- 1 packet vanilla sugar

A personal note: You can add a splash of vanilla essence to the cream for extra flavor.

Preparing the layers:

1. Preparing the ingredients: Make sure the eggs are at room temperature for better beating. Preheat the oven to 180°C (medium heat) and prepare a 24 cm diameter pan by lining it with baking paper.

2. Beating the eggs: In a large bowl, beat the eggs with a pinch of salt using an electric mixer. Continue mixing until their volume doubles and they become frothy.

3. Adding the sugar: Gradually add the sugar while continuing to mix until the mixture turns whitish and has a consistency similar to crème anglaise.

4. Incorporating the dry ingredients: Sift the flour mixed with baking powder and Nesquik into the egg mixture. Use a spatula to fold it in gently from the bottom up to keep the air in the mixture.

5. Baking the layers: Divide the mixture evenly into three parts and pour it into the pan. Bake each layer for 15-20 minutes or until a toothpick inserted in the center comes out clean. After baking, place the layers on a rack to cool completely.

Preparing the cream:

1. Egg yolk cream: In a bowl, whisk the egg yolks with 50 g of sugar until you get a smooth cream. Add the cold milk and the chopped white chocolate.

2. Thickening the cream: Place the mixture in a saucepan over low heat or in a bain-marie. Stir continuously until the cream begins to thicken. Once thickened, let it cool.

3. Hydrating the gelatin: In a small bowl, hydrate the gelatin in 3 tablespoons of cold water. Once the egg yolk cream has cooled sufficiently (tolerable temperature for your finger), add the hydrated gelatin and mix well.

4. Incorporating the mascarpone: Add the mascarpone to the egg yolk cream and mix until you get a smooth composition. Then, fold in the whipped cream mixed with the remaining sugar.

Assembling the cake:

1. Preparing for assembly: Line the pan in which you baked the layers with plastic wrap.

2. Layering: Divide the cream into two equal parts. Pour the first part into the pan and level it. Place the first layer on top. Repeat the process with the second part of the cream and the second layer.

3. Cooling: Seal the pan well with plastic wrap and refrigerate the cake for a few hours (ideally overnight).

Decorating the cake:

1. Whipping the cream: After the cake has cooled, whip the liquid cream with the vanilla sugar until it becomes firm.

2. Decorating: Cover the edges of the cake with whipped cream, and with the remaining whipped cream, create 14 “puffs” on the surface of the cake. Cut the third layer into triangles and decorate the cake with them.

3. Finishing: Dust the cake with sugar and cocoa for an elegant appearance.

Serving suggestions: This mascarpone cream cake is delicious served with a berry sauce or a scoop of vanilla ice cream. A warm drink like cappuccino or fruit tea pairs perfectly with the sweetness of the cake.

Nutritional benefits: Mascarpone is a good source of calcium and protein, while white chocolate adds a sweet and creamy taste. Although this cake is not considered light, moderate portions can be part of a balanced diet.

Frequently asked questions:

1. Can I use a different type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or use white chocolate with a lower sugar content.
3. How can I store the cake? The cake stores well in the refrigerator, covered, for 3-4 days.

Possible variations:

- You can add pieces of fresh fruit to the cream for an extra freshness.
- Replace white chocolate with dark chocolate for a more intense flavor.
- Add a few drops of orange essence for a citrus aroma.

Now that you have all the necessary details, all that’s left is to get cooking! With a little effort and a lot of love, this mascarpone cream cake will surely become a cherished recipe in your kitchen. Enjoy!

 Ingredients: For the base: 6 eggs, 200 g sugar, 230 g flour, 1/2 teaspoon baking powder, 40 g Nesquik. For the cream: 2 egg yolks, 50 ml milk, 50 g white chocolate, 100 g sugar, 5 g gelatin, 250 g mascarpone, 250 ml liquid cream. For decoration: 100 ml liquid cream, 1 packet vanilla sugar.

 Tags:  mascarpone whipped cream cake christmas sweets christmas recipes