Cake with white chocolate cream, mascarpone, and raspberry jam

White Chocolate, Mascarpone, and Raspberry Jam Cake

If you're looking for a dessert that will impress, you've found the perfect recipe! This white chocolate, mascarpone, and raspberry jam cake is not only delicious but also a true visual feast. With a fluffy base, a creamy filling, and elegant decoration, this cake is sure to be the star of any occasion.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours (including cooling time)
Servings: 12

A Brief Story About the Recipe

Cakes have a long and fascinating history, being made over the centuries to celebrate special moments. This recipe is inspired by the desire to bring joy to the lives of loved ones. I created this cake to celebrate my mother's birthday, paying tribute not only to taste but also to aesthetics. The decoration with silver sugar pearls was an idea that added a touch of magic to this dessert, transforming it into a memorable gift for the soul that raised us.

Ingredients

Cake
- 7 eggs
- A pinch of salt
- 14 tablespoons of sugar
- 7 tablespoons of oil
- 1 teaspoon of vanilla extract
- 300 g flour
- 1 packet of baking powder (10 g)

Syrup
- 100 g sugar
- 500 ml water

Cream
- 300 g white cooking chocolate
- 300 ml liquid cream
- 250 g mascarpone
- 8 tablespoons of raspberry jam

Decoration
- 100 g white cooking chocolate
- 400 ml liquid cream
- Silver sugar pearls

Preparation

Step 1: Preparing the Cake Base

1. Preheat the oven: Start by preheating the oven to 180°C.
2. Separate the eggs: Separate the egg whites from the yolks. It's important that the bowl in which you beat the egg whites is clean and dry to achieve a stable foam.
3. Beat the egg whites: Beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar and continue mixing until you get a firm and glossy meringue.
4. Add the yolks: Gently fold in the yolks, oil, and vanilla extract, being careful not to deflate the foam.
5. Incorporate the dry ingredients: Sift the flour and baking powder, gradually adding them to the mixture. Use a silicone spatula to gently fold in from the bottom up.
6. Bake the cake: Pour the mixture into a greased and lined 27 cm springform pan. Bake for 25-30 minutes until the cake is golden. Check for doneness by inserting a toothpick, which should come out clean.
7. Cool the cake: Once out of the oven, let the cake cool for 10-15 minutes before removing it from the sides of the pan. After it has completely cooled, cut it into three equal layers.

Step 2: Preparing the Syrup

1. Caramelize the sugar: In a saucepan, caramelize the sugar over medium heat, stirring continuously to avoid burning.
2. Add the water: Once the sugar has turned golden, add the water and let it boil until the caramel is completely dissolved. Allow the syrup to cool.

Step 3: Preparing the Cream

1. Melt the chocolate: Break the white chocolate into pieces and place it in a saucepan with 300 ml of liquid cream. Heat over low heat, stirring continuously until the chocolate is completely melted.
2. Cool the mixture: Transfer the cream to a bowl and let it cool, then refrigerate. You can speed up the process by placing it in the freezer for 10-15 minutes.
3. Whip the cream: Once the cream has cooled, whip it with a mixer until it becomes airy. Then, add the mascarpone and mix until smooth.

Step 4: Assembling the Cake

1. First layer: Place the ring from the springform pan on a serving platter. Put the first layer of cake and generously soak it with the cooled syrup.
2. Add the cream and jam: Spread half of the cream over the first layer of cake, then add 4 tablespoons of raspberry jam.
3. Repeat the process: Continue with the second layer of cake, soak it, add cream and jam, then the third layer, which you soak last.
4. Final cooling: Place the cake in the refrigerator for a few hours, or ideally overnight, to set well.

Step 5: Decorating the Cake

1. Prepare the glaze: Break the white chocolate for decoration into pieces, add 100 ml of liquid cream, and heat over low heat, stirring until melted. Allow to cool, then refrigerate to harden.
2. Whip the glaze: Once cooled, whip the glaze until fluffy.
3. Decorations: Remove the cake from the refrigerator, detach it from the sides of the pan, level the edges, and cover it with the prepared cream. Use a piping bag to create flowers on the base and top of the cake, adding silver pearls for an elegant touch.
4. Sweet lettering: If you wish to add a message, mix a little cream with cocoa and red food coloring, then write on the cake.

Practical Tips

- Flour: Make sure to use good quality flour, ideally for cakes, to achieve a fluffy base.
- Chocolate: Choose high-quality white cooking chocolate for a rich and flavorful cream.
- Jam: You can substitute raspberry jam with another type, such as berry or sour cherry jam, to vary the flavors.
- Serving: The cake pairs wonderfully with a glass of sparkling wine or a fragrant tea, adding a touch of refinement to the table.

Nutritional Benefits

This cake contains a variety of ingredients, bringing nutritional benefits such as protein from eggs and mascarpone, calcium from dairy, and antioxidants from white chocolate and raspberries. When consumed in moderation, this dessert can be a delightful choice for special occasions.

Frequently Asked Questions

1. Can I substitute mascarpone?
Yes, you can use creamy cottage cheese or another fresh cheese, but the taste and texture will be different.

2. How can I store the cake?
The cake keeps well in the refrigerator, covered with plastic wrap, for up to 3 days.

3. Can I make the cake in advance?
Absolutely! The cake can be assembled and left in the refrigerator a day before serving, allowing the flavors to meld.

Now that you have all the necessary information, all that's left is to get started! Each step you take will bring you closer to a fairy-tale cake, and the final result will surely be appreciated by all your loved ones. Enjoy cooking and the delight you will create!