White chocolate cake with mascarpone and raspberries

Name: White chocolate cake with mascarpone and raspberries - Elisaveta B.
Ingredients: For the base: 6 eggs; 180 g flour; 180 g sugar; 1 packet baking powder; red food coloring; vanilla essence. For the cream: 250 g mascarpone; 150 g raspberries; 50 g sugar; 300 ml whipping cream; 100 g white chocolate; 100 g liquid cream; mint essence.

Dessert - White chocolate cake with mascarpone and raspberries by Elisaveta B. - Recipia

White Chocolate, Mascarpone, and Raspberry Cake My birthday is usually the time when I try something new in the dessert department. This year, I received a kitchen mixer as a gift and immediately put it to work on a cake I had been wanting to make for a while: a simple sponge cake with eggs, raspberry mascarpone cream, and white chocolate. I used a sponge cake recipe I wasn't familiar with – no butter, just eggs and sugar. Every step went smoothly, and the result was to my liking. Quick Info Total time: about 2 hours (including cooling) Preparation time: 30-35 minutes Baking time: 20-25 minutes Servings: 10-12 Difficulty: medium Recipe type: celebration cake, special occasions Ingredients For the sponge: 6 eggs 180 g flour 180 g sugar 1 packet baking powder red food coloring (optional) vanilla extract For the cream: 250 g mascarpone 150 g raspberries (fresh or frozen) 50 g sugar 300 ml heavy cream For the glaze: 100 g white chocolate 100 g liquid cream (for whipping) Flavor and decoration: mint extract frozen raspberries for decoration fresh mint leaves Instructions 1. Sponge I placed the eggs and sugar in the bowl of the mixer. I mixed them for about 10 minutes until the mixture lightened in color and thickened slightly. I added the sifted flour, baking powder, red food coloring, and vanilla extract. I mixed briefly, just enough to combine the ingredients. I poured the batter into a cake pan lined with parchment paper. I baked it in a preheated oven at 180°C for 20-25 minutes. The sponge is ready when it passes the toothpick test. After baking, I removed it from the pan and let it cool completely. 2. Mascarpone and Raspberry Cream I placed the raspberries and sugar in a small saucepan over low heat, stirring occasionally until the raspberries softened and cooked slightly. Once cooled, I strained the mixture through a sieve to remove the seeds, resulting in a thick raspberry puree. Separately, I whipped the cream well with a mixer. I added the mascarpone, then the raspberry puree and a few drops of mint extract. I mixed everything until well combined. Be careful not to overwhip after adding the mascarpone; the cream should remain smooth. 3. Assembly I cut the completely cooled sponge into two equal layers. I spread half of the cream over the first layer, covered it with the second sponge, and topped it with the remaining cream. I smoothed it out as much as possible, including the edges. I placed the cake in the refrigerator for at least an hour to allow the cream to set before glazing. 4. White Chocolate Glaze I heated 100 ml of liquid cream in a small saucepan. When it was nearly boiling, I added the broken pieces of white chocolate and stirred gently over low heat until completely melted. I let the glaze cool for a few minutes (to avoid it being too hot). I poured the white chocolate over the cake – on top and around the edges. For decoration, I used frozen raspberries and a few fresh mint leaves. Why I Make This Recipe Often The cake is relatively easy to organize, with no complicated steps, and the flavor combines the simple sponge with a refreshing cream. I also like that it’s not overly sweet. It keeps quite well in the refrigerator and is suitable for special occasions. Tips and Variations Tips Use room temperature eggs for the sponge. If you don't have a mixer, you can use a hand mixer. For the sponge, do not overmix after adding the flour. Allow the sponge to cool completely before cutting it to avoid crumbling. Heat the white chocolate over very low heat, as it burns quickly. Substitutions Mascarpone can be replaced with cream cheese, but the texture will be firmer. If you don't have raspberries, strawberries or blueberries will work. The heavy cream should have at least 30% fat content. Variations The sponge can be made without food coloring if the pink appearance isn't important to you. You can add grated lemon zest to the cream for extra flavor. The cake can also be assembled in 3 thin layers if you want more cream between the layers. Serving Ideas It pairs well with extra fresh fruit on top. It can be cut with a slightly warmed knife for clean slices. For special occasions, you can also decorate with sugar pearls or white chocolate shavings. Frequently Asked Questions 1. Can I use frozen raspberries for the cream? Yes, I actually used frozen raspberries. Just make sure to cook them well and strain them for seeds afterward. 2. Can the sponge be made a day in advance? Yes, you can bake the sponge a day ahead. Keep it well covered at room temperature or in the refrigerator. 3. Can the white chocolate be replaced? If you don't like white chocolate, a simple whipped cream glaze or even no glaze with just fruit on top will work. 4. How long should the cake cool before serving? Ideally, it should sit in the refrigerator for at least an hour, but 2-3 hours is fine if you want the cream to be more stable. 5. Can I omit the mint extract? Yes, the mint extract is not mandatory, but it adds a fresh note. You can also use vanilla extract or omit it entirely. Nutritional Values Approximately, a slice from 12 has about 350-400 kcal, depending on size and decorations. Macronutrients (per slice, approximately): 8-10 g protein, 22-24 g fat, 25-30 g carbohydrates. These are rough estimates, given the content of mascarpone, cream, and white chocolate. Storage and Reheating The cake lasts in the refrigerator for 2-3 days when well covered. I do not recommend freezing, as the texture of the mascarpone cream does not hold up well to thawing. The cake is served cold and does not require reheating. If there are leftovers, it can be stored in the fridge, but the raspberries on the decoration may release some juice after 1-2 days.

White chocolate cake with mascarpone and raspberries

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