Cookies with whipped cream and mascarpone

Mascarpone and Whipped Cream Cake: An Irresistible Delight

Looking for a quick dessert recipe that will impress? This mascarpone and whipped cream cake is sure to become your favorite! With a fluffy base, a flavorful syrup, and a delicate cream, this cake transforms into a perfect treat for any occasion. Whether you serve it at an anniversary, a gathering with friends, or simply to indulge yourself, the result will always be delicious! Plus, it’s a simple recipe that you can adapt to your liking.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Necessary ingredients:

For the base:
- 4 eggs
- 5 tablespoons of sugar
- 4 tablespoons of flour
- 3 tablespoons of cocoa or Nesquik
- 45 ml cold water
- 45 ml oil
- 1 packet of baking powder
- A pinch of salt

For the cream:
- 350 ml liquid cream
- 3 tablespoons of powdered sugar
- 1 container of mascarpone (250 g)
- 2 tablespoons of powdered sugar

For the syrup:
- 2 cups of water
- 1 cup of sugar
- 1 teaspoon of rum essence

For the glaze:
- 100 g milk chocolate
- 4 tablespoons of milk
- 1 teaspoon of oil

For decoration:
- 100 ml liquid cream
- 18 cocoa biscuits

Let’s start with the story behind this recipe. The origins of mascarpone desserts are often linked to family traditions, made with love and patience. Mascarpone, a creamy and decadent ingredient, perfectly combines sweet and salty flavors, giving the cake a velvety texture. Now, let’s see how we can recreate this masterpiece in our own kitchen!

Step 1: Preparing the base

1. Start by separating the egg whites from the yolks. It is essential for the egg whites to be whipped well to achieve a fluffy base, so make sure no traces of yolk remain in the egg whites.

2. In a large bowl, mix the egg whites with a pinch of salt until frothy. Once the mixture becomes firm, add one tablespoon of sugar at a time, continuing to mix. Aim for a glossy foam that forms stiff peaks.

3. Once the egg whites are ready, add the cold water and the yolks mixed with the oil. Use a spatula and gently fold from the bottom up to preserve the air in the egg whites.

4. In another bowl, mix the flour, cocoa or Nesquik, and baking powder. Add this mixture to the whipped egg whites and gently combine.

5. Line a baking tray with parchment paper and grease it with a little oil. Pour the obtained batter into the tray, leveling it evenly. Bake in a preheated oven at 180°C for 20-25 minutes, or until it passes the toothpick test. The base should be slightly elastic to the touch.

Step 2: Preparing the syrup

1. In a saucepan, add the sugar and water. Let it boil over medium heat, stirring occasionally, until the sugar completely dissolves.

2. Finally, add the rum essence for an extra flavor. Allow the syrup to cool slightly before using it.

Step 3: Making the cream

1. In a bowl, whip the liquid cream until it becomes a little firmer. Then, add the 3 tablespoons of powdered sugar and continue whipping until you achieve stiff whipped cream.

2. In another bowl, mix the mascarpone at room temperature with the 2 tablespoons of powdered sugar. This step is important to avoid lumps.

3. Gradually fold the whipped cream into the mascarpone cream, gently mixing from the bottom up to maintain the air in the cream. The result should be a smooth and velvety cream.

Step 4: Assembling the cake

1. Once the base has completely cooled, cut it into pieces of your desired size. It is important for the base to be cold so that the syrup absorbs evenly.

2. Soak each piece with the cooled syrup, being careful not to soak them too much.

3. Spread the mascarpone cream over the soaked base, ensuring it is evenly distributed. Cover the cake with plastic wrap and let it chill in the refrigerator overnight. This will help the flavors meld together.

Step 5: Preparing the glaze

1. In a bowl, melt the chocolate with the milk in the microwave, stirring every 30 seconds to prevent burning. Once melted, add the oil for a glossy finish.

2. Remove the cake from the refrigerator and cut it into servings. Glaze each piece with the melted chocolate, ensuring even coverage.

3. Whip 100 ml of liquid cream and form a dollop on each cake piece. Add a cocoa biscuit on top as decoration.

4. Keep the cakes chilled until serving, to allow the glaze to set.

Useful tips:

- For an even more intense flavor, you can add a few drops of vanilla essence to the mascarpone cream or the syrup.
- If you want a contrast of textures, try adding some chopped nuts or almonds to the mascarpone cream.
- Make sure the base is completely cooled before assembling, otherwise the cream will melt.

Nutritional benefits:

This mascarpone cake offers a balance of protein from the eggs and mascarpone, along with carbohydrates from the sugar and flour. Although it is a dessert, consumed in moderation, it can be a delightful option to indulge yourself. A serving contains approximately 250 calories, so it’s best to enjoy it in moderation.

Frequently asked questions:

1. Can I replace mascarpone with something else?
Yes, you can use well-drained cottage cheese or a combination of cottage cheese and sour cream, but the taste and texture will be different.

2. Can I prepare the cake a day in advance?
Absolutely! In fact, it is recommended to let it chill in the refrigerator overnight to allow the flavors to develop.

3. What drinks pair well with this cake?
An espresso or cappuccino are excellent choices, and a sweet wine or coffee liqueur would perfectly complement the dessert.

This mascarpone and whipped cream cake is more than just a recipe; it is a culinary experience that brings joy and satisfaction. Experiment, adapt the recipe to your preferences, and feel free to share it with loved ones. Enjoy!