Mascarpone and fruit cake

Name: Mascarpone and fruit cake - Isabela G.
Ingredients: Base: 6 eggs; 6 tablespoons of sugar; 6 tablespoons of flour; 1 teaspoon of baking powder; 2 tablespoons of cocoa; a pinch of salt; 3 tablespoons of oil; 3 tablespoons of water. Cream: 2 boxes of mascarpone (250 grams each); 200 ml of sour cream; 7 tablespoons of powdered sugar; 400 grams of fruit (I used frozen mixed strawberries; raspberries; and blueberries); 1 packet of gelatin granules; vanilla sugar. Glaze: 200 grams of milk chocolate; 75 ml of liquid cream; 50 grams of butter.

Dessert - Mascarpone and fruit cake by Isabela G. - Recipia

Mascarpone and frozen fruit cake (recipe from Irina) is something I make a few times a year, usually when I have some fruit left in the freezer and crave something creamy with a fluffy base. The easiest way is to organize all the ingredients beforehand, especially since the base and cream come together quite quickly if you already have cold sour cream and mascarpone. Quick Info Total time: approx. 2 hours (including cooling) Preparation time: 40 minutes Baking time: 20-25 minutes for the base Servings: 28 squares Difficulty: medium Recipe type: tray cake, suitable for festive days or when you have guests Ingredients Base: 6 eggs 6 tablespoons sugar 6 tablespoons flour a teaspoon baking powder 2 tablespoons cocoa powder a pinch of salt 3 tablespoons oil 3 tablespoons water Cream: 2 boxes of mascarpone (250 g each) 200 ml sour cream 7 tablespoons powdered sugar 400 g frozen fruit (e.g., mixed strawberries, raspberries, blueberries) a packet of gelatin granules vanilla sugar (optional) Glaze: 200 g milk chocolate 75 ml liquid cream 50 g butter Preparation Method 1. Start with the base. Separate the egg whites from the yolks into a large bowl and a small one. Beat the egg whites with a pinch of salt at high speed until they form stiff peaks. Once the peaks start to hold, gradually add the 6 tablespoons of sugar and mix until completely dissolved. 2. In another bowl, whisk the yolks with the 3 tablespoons of oil and 3 tablespoons of water until they lighten in color and become creamier. 3. Pour the yolk mixture over the whipped egg whites and gently fold with a spoon from the bottom up. It's important not to mix in a circular motion to retain the air in the foam. 4. Sift the flour together with the cocoa powder and baking powder. Add them to the mixture and incorporate gently from the bottom up. 5. Prepare a tray of approximately 22x25 cm lined with baking paper. Pour the mixture into the tray, level it gently, and place it in a preheated oven at a low temperature (about 160°C, if you have the option). Bake for 20-25 minutes or until a toothpick comes out clean. Remove the base and let it cool. 6. Once completely cooled, transfer the base to another tray lined with cling film. 7. For the cream, place the two boxes of mascarpone, sour cream, and 5 tablespoons of powdered sugar in a large bowl. Mix gently just until combined. 8. Soak the gelatin in 5 tablespoons of cold water. Let it sit for 10 minutes. 9. Place the frozen fruit in a small pot, add 50 ml of water, and 2-3 tablespoons of powdered sugar. Simmer on low heat until the fruit softens and the syrup thickens slightly. Blend the fruit with an immersion blender for 2 minutes directly in the pot. 10. Add the hydrated gelatin to the hot fruit mixture and stir until completely dissolved. Take about a third of this mixture and pour it over the cooled base evenly. Let the rest of the fruit mixture cool completely. 11. Once the fruit has cooled, mix it into one of the bowls of mascarpone cream. Stir just until combined. 12. Now you have a white cream and a pink fruit cream. Using a spoon, alternately place dollops of both creams over the base, interspersing the colors. Gently spread with a spatula to achieve a marbled effect. 13. Cover the tray and refrigerate for at least 4 hours, ideally overnight. 14. When everything has set, remove and trim the edges to create equal rectangles, then cut into appropriately sized squares. You should get about 28 pieces from the tray. 15. For the glaze, place the broken milk chocolate, liquid cream, and butter in a small pot over a double boiler. Stir until everything is combined. Take a tablespoon of glaze and drizzle it over each piece of cake. 16. Optionally, you can add a dollop of whipped cream on top of each piece or leave the cake plain. If you have leftover cream from another cake, you can use it now. Why I make this recipe often Because it’s the kind of cake that quickly and elegantly uses up any leftover frozen fruit. The base is always fluffy, the cream comes together quickly, and the cake keeps well in the fridge for a few days. It slices beautifully and is not fussy in appearance. Tips and Variations Tips 1. Don’t skip the complete cooling of the base; otherwise, the cream may become too soft. 2. Gelatin dissolves better if added directly to the warm fruit. If the fruit has cooled, warm it slightly. 3. For the cream, don’t overmix to avoid curdling the mascarpone. Substitutions 1. Frozen fruit can be replaced with fresh mix if available, but the flavor is more intense with frozen. 2. You can use natural cream instead of sour cream in the cream, but it should be unsalted. 3. If you don’t have milk chocolate for the glaze, dark chocolate works too. Variations 1. You can make a simple base without cocoa if you want a lighter-colored cake. 2. For a different flavor, try using frozen mango or peaches instead of mixed berries. Serving Ideas It can be served plain or with extra fresh fruit on top. It also pairs well with a bit of whipped cream or even ice cream if you want a cooler dessert. Frequently Asked Questions 1. Can the cake be made only with mascarpone, without sour cream? You can use only mascarpone, but the cream will be denser. Sour cream helps with texture and flavor. 2. What do I do if my base sinks in the middle? Most likely the eggs were not beaten enough or you mixed too vigorously after adding the flour. Bake at a low temperature and do not open the oven in the first 20 minutes. 3. Can I use a different size tray? Yes, but the cake will be taller or thinner depending on the size. Adjust the baking time according to thickness. 4. Can the glaze be made without a double boiler? You can try the microwave in short bursts, stirring frequently, but there’s a higher risk of burning. 5. Can gelatin granules be replaced with gelatin sheets? Yes, use the equivalent of one packet and follow the instructions on the package for hydration. Nutritional Values (approx.) One piece has about 210-250 kcal, with 12 g fat, 20 g carbohydrates, and 4-5 g protein, depending on how large you cut the portions. The estimate varies based on the type of sour cream, fruit, and chocolate used. Storage and Reheating The cake keeps very well in the fridge, covered, for up to 4 days. I do not recommend freezing it, as the texture of the cream changes. There’s no need to reheat this dessert; it is consumed cold.

Mascarpone and fruit cake

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