Mascarpone and berry cake

Mascarpone and Berry Cake

If you're looking for a quick dessert that impresses both in appearance and taste, this mascarpone and berry cake is the perfect choice! The fluffy sponge and delicate mascarpone cream, enriched with berries, harmoniously combine to create a dessert that is sure to be the star of any meal. Let's begin our culinary adventure!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 10

Ingredients

For the sponge:
- 4 eggs
- 5 tablespoons of sugar
- 1 tablespoon of oil (preferably sunflower oil)
- 1 tablespoon of cold water
- 1 pinch of baking powder
- 1 essence of rum
- 6-7 tablespoons of flour

For the cream:
- 250 g mascarpone
- 600 g berries (fresh or frozen)
- 2 packets of vanilla sugar
- ½ bottle of vanilla essence
- 400 g whipping cream
- 9-10 tablespoons of sugar
- 2 tablespoons of powdered sugar (for syruping)
- Decorative candies (optional)

Short history

Mascarpone and berry cakes are a culinary indulgence that has gained popularity due to their versatility. Mascarpone, a creamy Italian cheese, perfectly combines with the natural sweetness of berries, creating a delicious contrast between creamy and tart. This type of cake is often served on special occasions and holidays, adding a touch of elegance to the table.

Step by step

Preparing the sponge

1. Preheat the oven: Start by preheating the oven to 180°C (350°F). Make sure it is well heated before placing the sponge inside.

2. Mixing the eggs: In a large bowl, crack the 4 eggs and add the 5 tablespoons of sugar. Use an electric mixer to beat the eggs until they become fluffy and light in color. This will ensure a light and delicious sponge.

3. Adding oil and water: Continue mixing, adding the oil and cold water. These ingredients will add moisture and contribute to the soft texture of the sponge.

4. Incorporating flavors: Add the rum essence and baking powder, mixing gently until combined.

5. Flour: Start adding the flour gradually, mixing with a spatula or wooden spoon until the mixture becomes homogeneous. Avoid overmixing to preserve the texture.

6. Preparing the pan: Grease a round cake pan with butter and place parchment paper at the bottom. This will help in easily releasing the sponge after baking.

7. Baking: Pour the mixture into the pan and level the surface. Place the pan in the preheated oven and bake for 30-35 minutes. Check if it’s done using a simple toothpick test – if it comes out clean, the sponge is perfectly baked.

8. Cooling: Once baked, remove the sponge from the oven and let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

Preparing the cream

9. Thawing the berries: If using frozen berries, let them thaw in a sieve, with a bowl underneath to collect the syrup. This syrup will be used to soak the sponge, adding extra flavor.

10. Whipping the cream: In another bowl, whip the cream with the 10 tablespoons of sugar. Make sure the cream is cold for it to whip well. Continue whipping until soft peaks form.

11. Preparing the berries: Use a fork to mash the berries (or a blender if you prefer a fine paste). Add the mashed berries to the bowl with mascarpone, along with the vanilla sugar and vanilla essence.

12. Incorporating the whipped cream: Add 4-5 heaping tablespoons of whipped cream to the mascarpone and berry mixture. Use a spatula to gently fold it in, being careful not to lose the air in the mixture.

Assembling the cake

13. Cutting the sponge: Once the sponge has completely cooled, cut it with a sharp knife into two equal layers.

14. Preparing the syrup: In the drained fruit syrup, add the 2 tablespoons of powdered sugar and a little water. Mix well to obtain a delicious syrup.

15. Soaking the layers: Place the first layer of sponge on a platter. Spread the syrup evenly on top, ensuring the sponge absorbs the liquid well. Place half of the berry cream on the soaked sponge, spreading it evenly.

16. Adding the second layer: Place the second layer of sponge and repeat the soaking process. Spread the remaining cream on top and on the sides, smoothing it with a spatula.

17. Decoration: You can decorate the cake with additional whipped cream on the sides and add decorative candies or fresh fruits for a vibrant look.

Personal tip

To add a touch of originality, you can try replacing some of the berries with slices of peaches or mango, creating a tropical combination that will pleasantly surprise the taste buds.

Frequently asked questions

1. Can I use other types of fruit?
Of course! You can experiment with different fruits, but make sure they are well-ripened for the best flavor.

2. How can I store the cake?
The cake is best stored in the refrigerator, in an airtight container, and can last up to 3 days.

3. Is this cake suitable for vegans?
Although the basic recipe is not vegan, you can substitute the mascarpone with a plant-based alternative and the cream with a vegan whipped cream substitute.

Serving combinations

This mascarpone and berry cake pairs perfectly with a cup of green tea or sparkling wine, adding an extra touch of refinement to special moments. Additionally, vanilla ice cream alongside will add a refreshing note to each slice.

So, don’t hesitate any longer! Put on your apron and start creating this delicious cake that will surely bring smiles to the faces of your loved ones. Whether it’s a birthday, a party, or just a weekend evening, this cake is the ideal recipe to celebrate every moment!