Mascarpone and condensed milk cake

Mascarpone cake with raspberry jelly and chocolate ganache

A cake that combines the delicacy and refinement of a classic dessert, but with a modern twist, this mascarpone cake with raspberry jelly and chocolate ganache is sure to impress anyone who tastes it. The story of this cake begins with a special celebration but proves to be perfect for any occasion, from birthdays to family gatherings or parties with friends.

Preparation time: 60 minutes
Baking time: 35 minutes
Total time: 95 minutes
Number of servings: 12

Ingredients:

For the layers (tray 38x26 cm):
Yellow sponge (for 2 layers):
- 5 eggs
- 150 g sugar
- 150 g flour
- a pinch of salt

Cocoa sponge (for 1 layer):
- 6 eggs
- 180 g sugar
- 130 g flour
- 50 g cocoa
- a pinch of salt

For the mascarpone cream:
- 750 g mascarpone
- 397 ml sweetened condensed milk
- 400 ml whipping cream
- 12 g gelatin sheets

For raspberry jelly:
- 400 ml raspberry syrup
- 2 tablespoons cornstarch

For chocolate ganache:
- 400 g chocolate (40% cocoa)
- 400 ml whipping cream
- Grated ginger (optional, about 2 cm)

For filling:
- 2 jars of 420 ml sour cherries for cakes (with syrup)

Preparation instructions:

Step 1: Preparing the layers
Start by preparing the cake layers. It's recommended to use room temperature eggs for a fluffier texture. In a large bowl, beat the whole eggs with a pinch of salt and sugar. Use an electric mixer on high speed until the mixture triples in volume and becomes creamy, leaving traces on the surface.

For the yellow sponge, add the flour in two batches, gently mixing with a whisk to avoid losing air from the mixture. Gradually and consistently incorporate the dry ingredients.

For the cocoa sponge, repeat the process, replacing part of the flour with cocoa to obtain a flavorful layer that will perfectly complement the rest of the cake.

Prepare the tray: line the bottom with parchment paper and grease the edges with butter. Pour the mixture into the tray and bake in a preheated oven. The first 10 minutes at 200 degrees Celsius, then reduce the temperature to 180 degrees Celsius and bake for another 15 minutes. Do not open the oven in the first 20 minutes to avoid the layers collapsing.

The toothpick test is essential: if it comes out clean, the layers are ready!

Step 2: Preparing the raspberry jelly
While the layers are cooling, you can prepare the raspberry jelly. Dissolve the cornstarch in a bit of raspberry syrup, then add the rest of the syrup. Put the mixture over low heat, stirring constantly until it thickens. Once thickened, let it cool.

Step 3: Mascarpone cream
For the mascarpone cream, hydrate the gelatin sheets in cold water. Heat the condensed milk, being careful not to boil it. Add the hydrated gelatin and stir until completely dissolved. Let it cool.

Meanwhile, whip the cream until firm. In another bowl, mix the mascarpone with the cooled condensed milk, then gently fold in the whipped cream. If the cream is too soft, refrigerate it for a few minutes to firm up.

Step 4: Chocolate ganache
For the ganache, heat the whipping cream until just before boiling. Add the chopped chocolate and let it melt without stirring. Once melted, gently mix with a whisk. Let it cool to room temperature, then refrigerate for a few hours.

Step 5: Assembling the cake
Once the layers and creams are completely cooled, it’s time to assemble the cake. Use the syrup from the sour cherries to soak the layers. Place the first layer on a platter, add a layer of raspberry jelly, then a layer of cherries, and a generous layer of mascarpone cream. Repeat this process for the second layer.

After assembling all the layers, cover the cake with chocolate ganache, ensuring it is even across the surface. If desired, you can simply decorate it with a few fresh fruits or chocolate shavings.

Step 6: Serving
Refrigerate the cake for a few hours or even overnight to firm up. When ready to serve, cut it with a sharp knife and enjoy the combination of flavors and textures.

Helpful tips:
- If you want to enhance the flavor of the ganache, you can add vanilla extract or a pinch of sea salt.
- The cake is delicious the next day as well, so don't hesitate to prepare it in advance.
- You can experiment with other fruits for jelly or filling, such as strawberries or blackberries, for a personalized version.
- This cake pairs perfectly with a cup of coffee or a fragrant tea.

Nutritional benefits:
This cake, while indulgent, offers a combination of nutrients from ingredients such as eggs, which are an excellent source of protein, and mascarpone, which brings healthy fats. Raspberries and sour cherries add antioxidants and vitamins, making this dessert a more balanced choice.

Estimated calories: Approximately 450 kcal per serving, depending on the serving size and ingredients used.

This cake is not just a dessert; it’s an experience! Whether you prepare it for a special occasion or simply to treat yourself, it will surely bring smiles and applause. Enjoy!