Mascarpone cream cake with raspberries and peaches

Name: Mascarpone cream cake with raspberries and peaches
Ingredients: Base (for 2 bases in a 28 cm pan): 6 eggs 180 g sugar 180 g flour vanilla lemon zest salt Raspberry and mascarpone mousse: 300 g raspberries 100 g granulated sugar 250 g mascarpone 100 ml whipping cre

Dessert - Mascarpone cream cake with raspberries and peaches by Gratiela H. - Recipia

Mascarpone Cream Cake with Raspberries and Peaches Celebrating special moments deserves a fitting dessert, and the mascarpone cream cake with raspberries and peaches is the perfect choice to bring a smile to the faces of your loved ones. Recently, I had the pleasure of preparing it for my mother's birthday. It was a true delight to see how the flavors and textures of this cake harmoniously blended, making it appreciated not only by my mother but also by everyone who tasted it. With a vibrant red raspberry jelly that sparkled like a jewel, this cake is not only delicious but also a true culinary work of art. Preparation time: 1 hour Baking time: 40 minutes Total time: 1 hour and 40 minutes Number of servings: 10-12 Ingredients: *For the cake layers (for 2 layers in a 28 cm pan):* - 6 eggs - 180 g sugar - 180 g flour - 1 packet of vanilla - Zest of one lemon - A pinch of salt *Raspberry and mascarpone mousse:* - 300 g raspberries (fresh or frozen) - 100 g granulated sugar - 250 g mascarpone - 100 ml heavy cream - 10 g gelatin sheets *Peach and mascarpone mousse:* - 1 jar of canned peaches (about 300 g) - 300 g mascarpone - 2 tablespoons powdered sugar - 10 g gelatin sheets - 300 ml heavy cream *Simple syrup:* - 200 ml water - 3 tablespoons sugar - Juice of one lemon *Raspberry jelly:* - 300 g raspberries - 3 tablespoons sugar - 10 g gelatin sheets *Mascarpone cream:* - 300 g mascarpone - 2 tablespoons powdered sugar - 300 ml heavy cream Step by step: 1. Preparing the cake layers: Start by preheating the oven to 180°C. In a large bowl, beat the 6 eggs with the sugar and a pinch of salt until the mixture becomes light in color and triples in volume. It is essential to achieve a creamy texture; the mixer should leave traces on the surface. Add the flour in two batches, gently folding with a spatula to avoid losing air from the mixture. Then, add the vanilla and lemon zest for extra flavor. 2. Baking the layers: Pour the mixture into two cake pans (28 cm), lined with parchment paper and greased with butter and dusted with flour. Bake for 20-25 minutes, or until the layers turn golden and a toothpick inserted in the center comes out clean. After baking, let the layers cool on a rack. 3. Preparing the raspberry mousse: Soak the gelatin sheets in cold water for a few minutes. In a blender, puree the raspberries and then strain through a sieve to remove the seeds. Add the sugar to the raspberry puree and heat the mixture without boiling until warm. Remove from heat, add the drained gelatin, and stir until dissolved. Let it cool. Whip the cream until firm and gently fold it into the mascarpone cream. Then, add the raspberry puree and mix gently. 4. Preparing the peach mousse: Soak the gelatin again in cold water. Puree the canned peaches and heat the puree. Add the drained gelatin and stir until dissolved. Once the mixture has cooled, whip the cream and mix with the mascarpone and powdered sugar. Add the peach puree and gently mix. 5. Assembling the cake: On a platter, place the first layer upside down. Generously soak it with the syrup made from water, sugar, and lemon juice. Add a thin layer of peach mousse, followed by the raspberry mousse in the middle. 6. Continue assembling: Create a wall for the cake using plastic wrap, placing it around the raspberry mousse. Cover with the peach mousse, ensuring it is even. Place the second layer on top, again upside down, and repeat the soaking process. 7. Preparing the raspberry jelly: Soak the gelatin, then puree the raspberries and strain them. Mix with the sugar and heat, adding the drained gelatin. Let it cool slightly, then pour over the cake. Cover the cake with plastic wrap and refrigerate overnight to set. 8. Finalizing the cake: The next day, whip the cream and mix with the mascarpone and powdered sugar. Use this cream to decorate the cake. Leave the cake in the fridge for a few hours to set well before cutting. Helpful tips: - Use fresh raspberries for an intense flavor, but you can also use frozen if it's not in season. - Ensure all ingredients are at room temperature for better homogenization. - You can add a little lemon juice to the mousse for a contrast of flavors. - The cake can be served with a scoop of ice cream or a refreshing drink, such as fruit tea, to complete the experience. Calories and nutritional benefits: This mascarpone, raspberry, and peach cake is an indulgent choice, with approximately 400-450 calories per serving. Mascarpone brings a considerable amount of healthy fats, while raspberries and peaches are rich in vitamins, minerals, and antioxidants. I wish you much success in making this delicious cake! I hope you enjoy every step of the recipe and bring joy to your loved ones with each slice. Enjoy!

Mascarpone cream cake with raspberries and peaches

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