Mascarpone and kiwi cake

Name: Mascarpone and kiwi cake
Ingredients: 6 eggs; 1/4 teaspoon salt; 150 g powdered sugar; 1 packet vanilla sugar (8 g); 3 tablespoons oil; 12 tablespoons flour; 1/2 packet baking powder (5 g); 1 teaspoon oil for greasing the pan; 1 tablespoon flour for dusting the pan; 200 ml whipping cream (30% fat); 100 g sugar; 200 g mascarpone; 1 small bottle vanilla essence (10 ml); 100 ml water; 2 kiwis

Dessert - Mascarpone and kiwi cake by Codrina J. - Recipia

The mascarpone and kiwi cake slices cleanly only once the sponge has cooled completely. I fill it with two fluffy layers, lightly brushed with vanilla syrup, and whipped cream and mascarpone, then cover it with kiwi slices. I choose a cold, firm tub of mascarpone because I like spreading the cream in an even layer. Preparation: 25 minutes. Cook time: 30 minutes. Rest: 60 minutes. Total time: 115 minutes. Serves: 10. Approximately 380 kcal and 7 g protein per serving.

Ingredients

For the sponge

6 eggs
1/4 teaspoon salt
150 g powdered sugar
1 packet vanilla sugar (8 g)
3 tablespoons oil
12 tablespoons flour
1/2 packet baking powder (5 g)
1 teaspoon oil for greasing the pan
1 tablespoon flour for dusting the pan

For the cream

200 ml whipping cream (30% fat)
100 g sugar
200 g mascarpone

For the syrup

1 small bottle vanilla essence (10 ml)
100 ml water

For decoration

2 kiwis

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt until stiff, then gradually add the powdered sugar. Fold in the yolks, vanilla sugar and 3 tablespoons of oil. 2. Mix the flour with the baking powder and gradually fold it in with a spatula. Grease a 24 cm round cake pan with 1 teaspoon of oil and dust it with 1 tablespoon of flour. Pour in the batter and bake at 180°C for 30 minutes, until lightly golden and a toothpick comes out clean. 3. Beat the whipping cream with the sugar for 3-4 minutes, until it holds its shape, then fold in the mascarpone. Refrigerate the cream while the sponge cools. 4. Let the sponge cool for 60 minutes, then cut it into two layers. Mix the vanilla essence with the water and divide the syrup between the two layers. 5. Place the first layer on a serving plate and spread half the cream over it. Put the second layer on top, cover the cake with the remaining cream and decorate with peeled kiwi cut into pieces.

Notes

In a 24 cm round pan, the sponge has room to bake in the time given; in a smaller pan, the center may need a few extra minutes. Choose ripe but firm kiwis so the slices keep their shape on the cream. I make it a few hours before the meal and don't rush the cooling, because it's easier to slice when cold. Serve it with coffee or tea. Keep the cake covered in the fridge and eat it within 3 days.