Mascarpone cake with coffee filling

Name: Mascarpone cake with coffee filling
Ingredients: For the base: 100 g biscuits 50 g butter 1 sachet vanilla sugar For the coffee jelly: 250 ml strong coffee sugar to taste 10 g gelatin For the cream: 250 g mascarpone 200 ml whipping cream 100 ml evap

Dessert - Mascarpone cake with coffee filling by Petruta O. - Recipia

The first time I made this cake was on a weekend when I craved something cold and coffee-flavored, but without turning on the oven. It has several steps, but nothing complicated. Everything is prepared cold, with patience, and the coffee jelly makes all the difference in taste. Quick Info Total time: 5-7 hours (including refrigerator time, best overnight) Actual preparation time: about 40 minutes Chilling time: at least 4 hours, ideally overnight Servings: 8 Difficulty: medium, requires patience during assembly Recipe type: cold dessert, suitable for occasions Ingredients For the base: 100 g biscuits (plain, Petit Beurre type) 50 g butter 1 packet vanilla sugar For the coffee jelly: 250 ml strong, freshly brewed coffee sugar to taste (I add about a tablespoon, but it depends on how sweet you prefer) 10 g gelatin For the cream: 250 g mascarpone 200 ml heavy cream (unsweetened) 100 ml evaporated milk 3 tablespoons fine sugar 7 g gelatin 1 packet vanilla sugar Preparation Method 1. Coffee Jelly 1.1. Hydrate the gelatin (10 g) in a few tablespoons of cold water, just enough to cover the powder, and let it sit for at least 10 minutes. 1.2. Brew the coffee as strong as possible, like for espresso or moka. Let it cool slightly and strain it through a very fine sieve to remove any grounds. 1.3. Dissolve the hydrated gelatin in the warm coffee (not boiling, but not cold either), stirring until completely melted. Add sugar to taste. It should be sweet enough; otherwise, the jelly will be a bit bitter. 1.4. Pour the coffee with gelatin into a silicone mold or a small container (diameter should not exceed the base of the cake, around 12-14 cm). Refrigerate for at least an hour until the jelly sets completely. 2. Biscuit Base 2.1. Crush the biscuits as finely as possible, using a food processor or a rolling pin between two sheets of baking paper. 2.2. Melt the butter and pour it over the biscuits, then add the vanilla sugar. Mix until it looks like wet crumbs. 2.3. Place the mixture in a detachable ring mold (18 cm in diameter). Press down well with a spoon or the bottom of a glass to obtain a compact layer. 2.4. Refrigerate the base while you prepare the cream and jelly. 3. Mascarpone Cream 3.1. Hydrate the gelatin (7 g) in a few tablespoons of cold water, just like for the jelly, and let it swell for 10 minutes. 3.2. Whip the heavy cream at low-medium speed until it starts to thicken. Add the fine sugar and vanilla sugar, and whip until it becomes firm (be careful not to overwhip it, or it will curdle). 3.3. In a separate bowl, mix the mascarpone with the evaporated milk until just combined. 3.4. Gradually fold the whipped cream into the mascarpone using a spatula, with gentle movements. 3.5. Dissolve the hydrated gelatin in a water bath or microwave (maximum 10 seconds at a time) until completely liquid. 3.6. To avoid thermal shock, add a few tablespoons of the mascarpone cream to the liquid gelatin and mix well. 3.7. Pour the gelatin mixture into the remaining cream and mix again gently until no traces of gelatin remain. 3.8. Taste the cream. If you want it sweeter, add a tablespoon of sugar. 4. Assembly 4.1. Remove the base from the refrigerator. 4.2. Carefully invert the coffee jelly from the silicone mold and place it in the center of the biscuit base. If it doesn’t slide out easily, you can help it with a thin knife. 4.3. Pour the cream over the base and jelly, leveling it out. 4.4. Refrigerate for at least 4 hours, preferably overnight, for it to set perfectly. 4.5. To remove the cake from the mold, run a thin knife around the edge of the ring. 4.6. Decorate as desired (cocoa powder, ground coffee, crushed biscuits, or nothing – anything works). Why I make this recipe often I love it because it doesn’t involve baking, and the taste is balanced – it’s neither too sweet nor too bitter, and the texture with coffee jelly is interesting. It’s made from simple ingredients, and if you let it sit overnight, it’s even better the next day. Tips and Variations Tips - Gelatin must be fully hydrated and well dissolved; otherwise, granules will remain in the jelly or cream. - The coffee for the jelly should be strong and strained carefully; otherwise, visible particles will remain. - If the cream seems too soft when spreading, don’t worry; it will firm up in the refrigerator. - The heavy cream should be cold from the fridge; otherwise, it won’t whip. Substitutions - Evaporated milk can be replaced with unsweetened condensed milk, but check the sweetness of the cream and adjust the sugar accordingly. - Biscuits can be replaced with digestives or any plain biscuits. - If you don’t have mascarpone, you can use plain cream cheese, but the texture and taste will differ slightly. Variations - You can add a pinch of cinnamon to the base for a subtle flavor. - A splash of coffee liqueur can be added to the coffee jelly for an alcoholic touch. - You can sprinkle a few ground coffee beans between the base and cream for texture. Serving Ideas - Sliced cold directly from the fridge, with a little cocoa powder on top. - It also pairs well with a simple coffee for a complete dessert. - If you want it to look festive, you can decorate with chocolate flakes or whipped cream. Frequently Asked Questions What happens if I don’t fully hydrate the gelatin? The unhydrated gelatin will not melt completely, and you risk having gelatinous chunks in the cream or jelly. Can I use instant coffee for the jelly? Yes, but make it concentrated and dissolve it well, then strain. The flavor won’t be as intense as fresh coffee. Can I use plant-based whipped cream instead of heavy cream? Technically, yes; the final texture will be a bit fluffier, but the cake will still set. If I don’t have a silicone mold for the jelly, what can I use? You can use any small container lined with plastic wrap, so you can easily remove the jelly. Nutritional Values (estimated) Per serving (out of 8): approx. 260 kcal, 18 g fat, 22 g carbohydrates, 4 g protein. Values may vary depending on the type of biscuits and how much sugar you add. The dessert isn’t very high in protein, but it’s quite filling for a cold cake. Storage and Reheating The cake keeps in the refrigerator, covered, for up to 3 days. The jelly and cream maintain their texture even after 48 hours. I do not recommend freezing – the jelly’s texture changes, and the cream may separate after thawing. It is served cold and does not require reheating. If the cake sits for more than 2 days, the base may become slightly softer, but it does not affect the taste.

Mascarpone cake with coffee filling

Tags

Categories