Mascarpone and vanilla cream cake
I have made this cake many times, especially when I have guests or when I want to prepare something special but not too complicated. It’s the kind of cake with a light base, two types of cream, and chocolate on top, similar to what you often find in pastry shops. I like that it’s not too sweet and has a balanced texture – neither too dense nor too light. Quick Info Total time: about 6 hours (including cooling and assembly) Effective preparation time: about 1 hour and 30 minutes Baking time: 25-30 minutes Servings: 15 pieces, baking tray 35 x 25 cm Difficulty: medium Recipe type: cream cake, suitable for festive days or when you need a more elaborate dessert Ingredients Base: - 6 large eggs - 12 tablespoons sugar - 4 tablespoons oil - 12 tablespoons flour - 1 teaspoon baking powder - 2 packets vanilla sugar Syrup: - 300 ml water - 2 tablespoons honey - 1 tablespoon sugar Vanilla cream: - 7 egg yolks - 1 packet vanilla powdered sugar (80 g) - 2 packets vanilla sugar - 7 tablespoons milk - 1 packet gelatin (10 g) - 100 ml cold water - 200 ml liquid cream - 100 g mascarpone Mascarpone cream: - 300 g mascarpone + 50 ml liquid cream - 100 g powdered sugar - 1 packet gelatin (10 g) - 100 ml cold water - 160 ml liquid cream Glaze: - 250 g dark chocolate - 100 ml liquid cream - 1 tablespoon oil Decoration: - 125 ml liquid cream - 1 tablespoon mascarpone - cocoa powder Preparation method 1. Prepare the base - Separate the eggs. Beat the egg whites with a pinch of salt until foamy. - Gradually add the sugar and continue mixing until a firm, glossy meringue forms. - Mix the yolks separately with the oil, then pour over the meringue and gently fold in. - Sift the flour with the baking powder twice, then add one tablespoon over the egg mixture, gently folding from bottom to top to avoid losing the volume of the meringue. - Finally, fold in the vanilla sugar. - Line the tray with baking paper. Pour in the mixture and level it. - Bake in a preheated oven at 180°C for 25-30 minutes, until a toothpick comes out clean and the top is lightly browned. - Remove the base from the tray and let it cool. After cooling, cut it into two equal layers horizontally. 2. Syrup - Put the water and sugar in a small pot, bring to a boil, and let it simmer for 2-3 minutes. - Allow the syrup to cool to room temperature, then add the honey and mix well until completely dissolved. 3. Vanilla cream - Beat the 7 yolks with a pinch of salt until they lighten in color. - Add the vanilla powdered sugar, vanilla sugar, and milk, mixing until smooth. - Pour everything into a thick-bottomed saucepan and cook over low heat, stirring constantly, until it thickens (like pastry cream). - Allow the cream to cool. - Soak the gelatin in 100 ml cold water for 10 minutes. Gently melt it in a bain-marie or microwave without boiling. - Incorporate the melted gelatin into the cooled yolk cream and mix well. - Separately, whip the liquid cream (200 ml) with the mascarpone (100 g) until firm. - Gradually fold the whipped cream and mascarpone mixture into the yolk cream, mixing gently until you achieve a fluffy composition. 4. Assembling the first part - Place the first layer of the base back in the tray (ideally with removable sides). Soak with half of the syrup. - Spread the vanilla cream over the base, level it, and refrigerate the cake for about 30 minutes to allow the cream to set slightly. 5. Mascarpone cream - Mix the mascarpone (300 g) with powdered sugar and 50 ml liquid cream until it becomes a smooth cream and the sugar dissolves (1-2 minutes). - Soak the gelatin in 100 ml cold water for 10 minutes. Melt it in a bain-marie or microwave, without boiling. - Take 2-3 tablespoons of the mascarpone cream and mix well with the melted gelatin, then pour it over the rest of the cream, homogenizing everything. - Separately, whip 160 ml liquid cream until it thickens. - Gradually fold the whipped cream into the mascarpone cream with gelatin until you achieve a light and smooth cream. 6. Final assembly - Remove the cake from the refrigerator. Spread the mascarpone cream over the vanilla cream and level it. - Place the second layer of the base on top, press gently, and soak with the remaining syrup. - Cover and leave the cake in the refrigerator for at least 4-5 hours (or overnight) to allow the creams to set well. 7. Glaze - Melt the broken chocolate pieces with the liquid cream (100 ml) in a bain-marie or microwave, stirring constantly until smooth. - Add 1 tablespoon of oil and mix. - Allow the glaze to cool slightly, then pour it over the cake and spread it evenly. - Return the cake to the refrigerator until the glaze sets. 8. Portioning and decoration - Remove the cake from the tray, run a sharp knife (preferably dipped in hot water and wiped) along the edges, and cut into 15 equal pieces. - Whip 125 ml liquid cream with 1 tablespoon of mascarpone until firm. - Using a piping bag, pipe a dollop of cream on each cake piece. - Sprinkle a little cocoa powder on top and keep refrigerated until serving. Why I make this recipe often It’s a cake that keeps well in the refrigerator for several days and doesn’t dry out. It cuts nicely and looks good on a platter. I like that it’s not overly sweet and has two creams with different textures. Tips and variations Tips - The base is easier to handle once it has completely cooled. If you have a long-bladed knife, cutting horizontally is simpler. - Use a tray with removable sides to easily assemble the cake. - For the glaze, don’t pour the chocolate when it’s too hot, otherwise it may soften the cream. - For portioning, rinse the knife in hot water after each cut for clean edges. Substitutions - The mascarpone in the creams can be replaced with plain cream cheese, but the texture and taste will be slightly different. - If you don’t have vanilla sugar, use vanilla essence. Variations - You can add grated lemon zest to the base for a subtle flavor. - You can add a little lemon juice to the syrup if you like a fresher taste. - You can use milk chocolate for the glaze, but the result will be sweeter. Serving ideas - It’s best served cold, straight from the refrigerator. - It can be cut into smaller cubes, like mini-cakes for festive platters. Frequently asked questions Can I use vegetable cream instead of liquid cream? Yes, vegetable cream can be used in the creams, but the result will be a little more stable and with a different taste. What if I don’t have a tray with removable sides? You can assemble the cake in a regular tray lined with cling film, then flip it over and decorate after it has set. How thick should each layer be? There’s no need to measure exactly. The vanilla cream and the mascarpone cream should be evenly distributed, not exceeding the height of the base. Can I freeze this cake? I do not recommend freezing; the creams with gelatin and mascarpone do not thaw well, and their texture may change. Nutritional values Estimate per piece (for 15 large pieces): approximately 340 kcal, 5 g protein, 22 g fat, 29 g carbohydrates. This is an estimate, depending on the brand of ingredients and the actual amount of glaze or cream for decoration. Storage and reheating Keep in the refrigerator, covered, for up to 4 days. I do not recommend reheating; it is served cold. If left uncovered for too long, it may dry out at the edges or spoil the appearance of the glaze. That’s about the mascarpone and vanilla cream cake. It’s a fairly clear recipe, and after a few attempts, it becomes easy to adapt according to preferences or what you have on hand.
Preparation
For the base, I whipped the egg whites with a pinch of salt, then gradually added the sugar and mixed until I obtained a stiff, glossy meringue. I beat the egg yolks with the oil and added them to the meringue. I mixed the flour with the baking powder and sifted it twice. I added the flour tablespoon by tablespoon over the egg whites, gently folding from top to bottom with a spatula to avoid deflating the meringue. Finally, I added the vanilla sugar. I lined a baking tray with parchment paper and baked the base in the preheated oven for 25-30 minutes (until it turns lightly golden and passes the toothpick test). I let the base cool, then cut it into two equal parts. For the syrup, I boiled water with sugar for 2-3 minutes. I let it cool until it reached room temperature, added the honey, and mixed well until the honey dissolved. For the vanilla cream, I mixed the egg yolks with a pinch of salt until they lightened in color. I added the powdered vanilla sugar and milk, and blended well. I then placed the mixture over low heat, stirring continuously until it thickened. I let the egg yolk cream cool. I hydrated the gelatin in cold water for 10 minutes, then gently melted it (being careful not to boil). I added the gelatin to the egg yolks and mixed well. Separately, I whipped the mascarpone with the cream and vanilla sugar until it thickened. I added the egg yolks and mixed until I obtained a smooth, fluffy cream. In a springform pan, I placed the first part of the base and soaked it with half of the syrup. I added the vanilla cream and leveled it well. I then placed the cake in the refrigerator until the cream slightly set (30 minutes). Meanwhile, I prepared the mascarpone cream. I whipped the mascarpone with the powdered sugar and 50 ml of cream until the sugar dissolved (1-2 minutes). I hydrated the gelatin in cold water for 10 minutes, then gently melted it (being careful not to boil). I placed 2-3 tablespoons of the whipped mascarpone in a bowl and added the gelatin. I mixed well, then added the rest of the mascarpone. Separately, in a large bowl, I whipped the liquid cream, then gradually added the mascarpone, mixing well until I obtained a smooth cream. Over the vanilla cream, I spread the mascarpone cream and leveled it well. I covered it with the second base and placed the cake in the fridge for 4-5 hours. I carefully removed the springform ring and, with the help of a sharp knife dipped in boiling water each time, I trimmed the edges and cut the cake into suitable pieces (15 pieces). I melted the chocolate with the liquid cream, then added the oil and glazed each piece of cake. I placed the cakes in the fridge until the chocolate slightly set. I whipped the mascarpone with the liquid cream and, using a piping bag, piped a dollop of cream on each piece of cake. I lightly dusted with cocoa powder and placed the cakes in the fridge until serving.
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