Mascarpone and apricot cake

Mascarpone and Apricot Cake: a refined delight, perfect for special moments or to pamper your family on an ordinary day. This recipe combines a fluffy sponge with a rich mascarpone and sweet apricot cream, resulting in a dessert that will bring a smile to anyone's face. Let's explore the steps needed to create a mascarpone and apricot cake that is sure to impress.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 12

Ingredients

For the sponge:
- 6 eggs
- 6 tablespoons sugar
- 5 tablespoons milk
- 3 tablespoons oil
- 150 g flour (~10 tablespoons)
- 35 g cocoa powder
- 15 g baking powder

For the mascarpone cream:
- 250 g mascarpone
- 300 ml heavy cream
- 2 egg yolks
- 200 ml milk
- 5 tablespoons sugar
- 1 tablespoon cornstarch
- 15 g gelatin
- Apricots from compote (amount to taste)

For the glaze:
- 200 g chocolate (dark and milk)
- 150 ml heavy cream
- 10 g gelatin

For decoration:
- Whipped cream (for the edges of the cake)
- Crushed cookies
- Roasted peanuts (to provide a crunchy contrast)

The story behind the recipe

Mascarpone and apricot cake is a modern reinterpretation of traditional desserts, adding a touch of elegance to any table. Mascarpone, a creamy Italian cheese, is known for its smooth texture and delicate flavor, making it the perfect ingredient for dessert creams. Combined with sweet apricots, this cake becomes a true explosion of flavors.

Preparation steps

1. Making the sponge

The first step is to prepare the sponge. Start by separating the egg whites from the yolks. Whip the egg whites with a pinch of salt until you achieve stiff peaks. This step is essential for a fluffy sponge.

In another bowl, mix the egg yolks with the sugar until the mixture becomes creamy and light in color. Add the milk and oil, mixing well to combine everything.

Sift the flour, cocoa powder, and baking powder over the egg yolk mixture and gently fold, ensuring there are no lumps. Now, using a spatula, fold in the whipped egg whites, using gentle up-and-down motions to avoid deflating the batter.

Divide the batter into two and pour it into two square baking pans, each measuring 24x24 cm, lined with parchment paper. Bake the layers at a medium temperature (approximately 180°C) for 20 minutes each. Make sure to check with a toothpick; if it comes out clean, the sponges are done.

2. Making the mascarpone cream

Meanwhile, you can prepare the cream. Soak the gelatin in 3 tablespoons of cold water to hydrate it. In a bowl, mix the egg yolks with the sugar until you have a creamy mixture. Add the cornstarch and mix well.

Heat the milk and gradually pour it over the egg yolk mixture, stirring constantly. Place the mixture over medium heat and keep stirring until it thickens. Once the cream is ready, remove it from the heat and let it cool slightly.

In the meantime, dissolve the gelatin in a water bath and add it to the egg yolk cream, mixing well. In another bowl, beat the mascarpone with 4 tablespoons of sugar, then combine it with the cooled cream.

Whip the heavy cream and gently fold it into the mascarpone cream. Finally, add the diced apricots, mixing gently to distribute them evenly.

3. Assembling the cake

On a serving platter, place the removable wall of the pan in which you baked the sponges. Place the first layer of sponge and soak it with a syrup made from water and sugar to add moisture. Add half of the mascarpone cream, followed by the second layer of sponge, which you will soak again. Cover everything with the remaining cream and refrigerate the cake for about an hour.

4. Preparing the glaze

For the glaze, break the chocolate into pieces and place it in a saucepan along with the heavy cream. Stir over low heat until the chocolate melts. Hydrate the gelatin and dissolve it in a water bath, then add it to the chocolate mixture, stirring continuously for 10 minutes until it cools slightly.

Pour the glaze over the cake and place it in the freezer for 10 minutes, then move it to the refrigerator to set completely.

5. Decorating the cake

Once the glaze has set, coat the edges of the cake with whipped cream. Sprinkle crushed cookies on the edges and decorate with dollops of whipped cream, adding a few roasted peanuts in the center.

Practical tips

- Ensure all ingredients are at room temperature for a smooth texture.
- Use apricots from compote, but feel free to experiment with other fruits like peaches or plums to vary the flavor of the cake.
- Gelatin plays a crucial role in stabilizing the cream; do not omit it, or the cream will lack the desired consistency.
- If you want to add a hint of flavor, you can infuse the milk with vanilla or a splash of rum.

Frequently asked questions

1. What can I use instead of mascarpone?
- 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. How can I make the cake less sweet?
- Reduce the amount of sugar in the cream and sponge, but keep in mind that this will also affect the texture.

3. Can the cake be frozen?
- Yes, the cake can be frozen, but it is recommended not to decorate it before freezing. Decorate it after thawing for the best results.

4. What drinks pair well with this cake?
- A fruit tea or fresh lemonade are excellent combinations, but if you prefer something more sophisticated, a semi-dry white wine will work wonders.

Possible variations

If you want to personalize this recipe, replace the apricots with berries or add grated chocolate to the cream for a more intense flavor. You can also try different types of chocolate for the glaze – for example, white chocolate would add a note of sweetness.

In conclusion, the mascarpone and apricot cake is a versatile dessert that can be tailored to your personal tastes. Whatever the occasion, this cake will bring a touch of joy to the lives of your loved ones. So put on your apron and get ready to create a memorable treat that will surely be appreciated!