Cocoa and mascarpone cream sheets

Cocoa Layer Cake with Mascarpone Cream

Do you remember the moments when a delicious cake brought a smile to your face? This recipe for cocoa layers and mascarpone cream will delight your senses and turn any meal into a celebration of taste. With a fine texture and intense flavor, our cake is perfect to share with loved ones or to enjoy during your personal pampering moments.

Preparation time: 30 minutes
Baking time: 12-15 minutes
Total time: 2 hours (including cooling time)
Servings: 8-10 servings

The history of layer cakes is long, with deep roots in culinary traditions. From simple cakes served on special occasions to elaborate ones, each variation brings with it a story and a memory. This recipe combines classic ingredients with a touch of innovation, transforming it into a delicacy you wouldn’t want to miss.

Ingredients:

For the layers:
- 1 tablespoon lard
- 1 tablespoon butter
- 1 tablespoon cocoa powder
- 2 tablespoons sour cream
- 100 ml milk
- 1 egg yolk
- 1 packet baking powder
- A pinch of salt
- 1 tablespoon sugar
- Flour as needed (approximately 300g)

For the cream:
- 400 g whipping cream
- 350 g mascarpone
- 2 packets vanilla sugar
- 4-5 tablespoons powdered sugar
- Ground nuts for decoration (optional)

Preparation:

1. Preparing the layers:
Start by gathering all the ingredients for the layers. In a large bowl, add the sour cream, egg yolk, lard, butter, sugar, and milk. Mix the ingredients well with a spatula or whisk until you achieve a homogeneous mixture.

2. Sifting the dry ingredients:
Sifting the flour with the baking powder is essential for achieving a light texture. Add the flour mixture to the wet ingredients and start mixing with a spoon. When the dough becomes harder to mix, switch to kneading with your hands. Continue until you obtain a firm, non-sticky dough that is easy to shape.

3. Cooling the dough:
After kneading the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is important as it helps firm up the dough, making it easier to roll out.

4. Baking the layers:
Once the dough has cooled, divide it into three equal parts. Roll out each piece of dough on a floured surface into a rectangular shape, approximately 20 cm x 30 cm. Use a fork to prick the layers lightly, which will help them bake evenly. Place each layer on the back of a greased baking tray and bake in the preheated oven at 180°C for 12-15 minutes. The layers should be lightly browned but not overbaked.

5. Cooling the layers:
After baking, remove the layers from the oven and let them cool on a sheet of paper. It is important to let them cool completely before applying the cream.

6. Preparing the cream:
In a separate bowl, use a mixer to whip the whipping cream together with the powdered sugar and vanilla sugar until it starts to thicken. Then add the mascarpone and continue mixing until you obtain a smooth and homogeneous cream. Be careful not to overmix, or the cream may curdle.

7. Assembling the cake:
Place the first layer on a platter or plate. Spread a generous amount of cream over the entire surface. Place the second layer, apply cream again, and then add the last layer. On this last layer, spread a smaller amount of cream to avoid weighing it down. You can decorate with ground nuts if you desire a touch of crunch and flavor.

8. Final cooling:
Cover the cake with plastic wrap and let it chill in the refrigerator for at least two days before serving. This waiting time is essential as it allows the flavors to meld and the layers to soften, achieving a divine texture.

Serving suggestions:
The cocoa layer cake with mascarpone cream pairs perfectly with a cup of tea or coffee. You can also serve it alongside vanilla ice cream or with a berry sauce to add a touch of freshness.

Nutritional benefits:
This cake, although a rich dessert, contains ingredients like cream and mascarpone that provide calcium and vitamins. Using dark cocoa in the layers contributes to an intense flavor while also offering antioxidant benefits. However, it is good to note that portions should be moderate, considering the sugar and fat content.

Frequently asked questions:
- Can I use other types of flour? Yes, you can try whole wheat or gluten-free flour, but the final texture may vary.
- How long can the cake be stored? The cake keeps well in the refrigerator for about a week, but the taste is optimal after two days.
- What can I use instead of mascarpone? You can replace mascarpone with well-drained cottage cheese or a combination of cottage cheese and cream, but the taste will be different.

Now that you have all the necessary information, it’s time to get cooking! This recipe for cocoa layers and mascarpone cream will not only become your favorite but also that of your loved ones. Enjoy every moment spent in the kitchen and delight in the treats you create!