Cake with whipped cream and mascarpone - Recipe number 900!!!

Name: Cake with whipped cream and mascarpone - Recipe number 900!!! - Veta H.
Ingredients: For the base: 6 eggs; 200 g sugar; 50 g dark cocoa; 150 ml water; 120 ml oil; 280 g flour; 1 teaspoon baking powder; rum essence. For the cream: 200 g mascarpone; 250 ml whipped cream; 2 tablespoons sugar; 1 packet vanilla sugar.

Dessert - Cake with whipped cream and mascarpone - Recipe number 900!!! by Veta H. - Recipia

Cake with whipped cream and mascarpone - a sweetness that will carry you on the wings of flavor! This simple and delicious recipe is perfect for any occasion, whether you are celebrating a special moment or just want to indulge in a special dessert. With a fluffy cocoa base and a light mascarpone cream, this cake will quickly become your favorite. Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 12 The history of the cake with mascarpone and whipped cream is closely linked to culinary traditions that have evolved over time. In the past, mascarpone was used in various desserts, being appreciated for its fine texture and creamy taste. This cake brings together flavors and textures, making it ideal for any moment of the day. Ingredients: *For the base:* - 6 large eggs - 200 g sugar - 50 g dark cocoa - 150 ml boiling water - 120 ml oil - 280 g flour - 1 teaspoon baking powder - 1 teaspoon rum essence *For the cream:* - 200 g mascarpone - 250 ml cream for whipping - 2 tablespoons sugar - 1 packet vanilla sugar Step by step for a perfect result: 1. Preparing the base: Start by preparing the cocoa base. In a bowl, combine the cocoa with boiling water, stirring continuously until you obtain a smooth mixture, free of lumps. This step is essential to ensure a uniform texture. Let the mixture cool. 2. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until they become frothy. Then, add half of the sugar and continue to mix until you obtain a glossy meringue. It is important to achieve a well-beaten meringue to ensure a fluffy cake. 3. Preparing the egg yolks: In a separate bowl, beat the egg yolks with the other half of the sugar until they become a cream of a deep yellow color. Gradually add the oil and rum essence, mixing well. These ingredients add moisture and flavor to the base. 4. Combining the mixtures: Incorporate the cooled cocoa mixture into the yolk mixture, mixing gently. Then, add the flour mixed with baking powder and finally, the meringue, in several batches, folding in gently with a spatula, as if making mayonnaise. This step is crucial to avoid losing the air from the meringue, ensuring that the base will be fluffy. 5. Baking: Pour the mixture into a baking tray lined with parchment paper (approx. 42/29 cm) and gently tap the tray on the table to remove excess air. Bake in a preheated oven at 180°C for 40 minutes. Check if it is baked with a toothpick: if it comes out clean, the base is ready. Remove it onto a wire rack and let it cool completely. 6. Preparing the cream: While the base cools, prepare the cream. Whip the cream until it starts to thicken, then add the sugar and continue to whip until fluffy. Separately, mix the mascarpone with the vanilla sugar, then gradually fold in the whipped cream, mixing gently to keep the air in the cream. 7. Assembling the cake: When the base is completely cooled, cut it in half horizontally, then each half into two lengthwise, obtaining four thin layers. You can choose to use only three of them, serving the other as is (a wonderful option for the little ones around!). Divide the cream into two equal parts and spread the first part on the first layer of the base, then cover with the second layer. Repeat with the second part of the cream and the third layer. Finally, cover the cake with the remaining whipped cream and decorate with chocolate balls. 8. Final cooling: Place the cake in the refrigerator for at least one hour, so the flavors can combine perfectly. Then, cut into servings and serve with a smile on your face. Serving suggestions: This cake is delicious served plain, but you can accompany it with a berry sauce or a scoop of vanilla ice cream. A coffee or a fragrant tea completes the sweet moment. Tips and variations: - You can add chocolate pieces to the base mixture for an extra flavor boost. - Instead of rum essence, you can use vanilla or orange essence, depending on your preferences. - If you want a less sweet cake, reduce the amount of sugar in the cream or use a less sweet mascarpone. Nutritional information: This cake contains a moderate amount of sugar and fats but is rich in proteins due to the eggs and mascarpone. It is an excellent choice for a special occasion, but consumed in moderation. Frequently asked questions: - Can I replace the mascarpone? Yes, you can use cottage cheese or ricotta, but the taste will be different. - How do I store the cake? You can keep it in the refrigerator in an airtight container for 3-4 days. - Is the cake suitable for vegans? No, as it contains eggs and dairy products, but you can look for vegan versions for the cocoa base and cream. I wish you good appetite and a pleasant cooking experience! I look forward to your impressions and personal suggestions about how your whipped cream and mascarpone cake turned out!

Cake with whipped cream and mascarpone - Recipe number 900!!!

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