Mascarpone cake with raspberries and a moist base

Name: Mascarpone cake with raspberries and a moist base - Estera P.
Ingredients: Sponge Cake 100 g cocoa 180 ml boiling water 6 eggs 120 ml milk 350 g flour 2 teaspoons baking powder 200 g butter (room temperature) 600 g sugar CREAM 750 g mascarpone

Dessert - Mascarpone cake with raspberries and a moist base by Estera P. - Recipia

The mascarpone cake with raspberries, orange mousse, and moist cocoa layers is prepared in several stages, but each part is quite simple. The layers do not need to be soaked, as they already have a moist texture. The cake is assembled in a ring and must be left in the refrigerator overnight before decorating, allowing the cream and mousse to set properly. Quick Info Total time: at least one night, plus preparation and baking time Preparation time: not specified exactly; the recipe includes 3 hours of cooling for the mousse Baking time: 25-30 minutes for each layer Baking temperature: 180 degrees Celsius Servings: approximately 12-14 slices, depending on portion size Difficulty: medium Recipe type: festive cake with mascarpone cream, raspberries, and moist cocoa layers Ingredients For the moist layer 100 g cocoa 180 ml boiling water 200 g butter at room temperature 600 g sugar 120 ml milk 6 eggs 350 g flour 2 teaspoons baking powder For the mascarpone cream 750 g mascarpone 150 g powdered sugar 400 ml liquid cream 6 sheets of gelatin 200 g raspberries For the orange mousse 100 g white chocolate 100 ml liquid cream 100 ml orange juice Zest of one orange Orange food coloring 2 sheets of gelatin For decoration Berries Chocolate glaze Whipped cream Preparation method 1. Preparing the moist layer Place the cocoa in a bowl and pour the boiling water over it. Mix until a smooth mixture forms. Add the butter cut into cubes and mix on low speed until incorporated. Gradually add the sugar, then the milk. Add the eggs one at a time, mixing after each addition. Finally, sift the flour along with the baking powder and fold it into the mixture. Divide the batter into two equal parts. Bake the two layers separately in a 26 cm diameter pan at 180 degrees Celsius for 25-30 minutes. Check the layers with a toothpick; if it comes out clean, the layer is baked. Let the layers cool completely. There is no need to soak them, as they have a moist texture. 2. Preparing the orange mousse Melt the white chocolate together with 50 ml of liquid cream and 100 ml of orange juice. Mix until you obtain a smooth composition. Soak the two sheets of gelatin in cold water. Once hydrated, dissolve them in the remaining 50 ml of slightly warmed liquid cream. The cream should not boil. Let the dissolved gelatin cool, then add it to the melted chocolate. Add the orange zest and a little orange food coloring. Mix well. Pour the mousse into a small bowl and refrigerate for about 3 hours until it sets. 3. Preparing the mascarpone cream Soak the sheets of gelatin in cold water for about 7 minutes. Mix the mascarpone with the powdered sugar until the cream is smooth. From the 400 ml of liquid cream, reserve 100 ml for the gelatin. Gently heat this amount and dissolve the well-drained, hydrated gelatin in it. The remaining 300 ml of liquid cream should be whipped separately until firm. Gradually fold it into the mascarpone cream using a spatula. Also, add the dissolved gelatin after it has cooled. It is important that the gelatin is not poured hot over the mascarpone or cream. It can cool but must remain fluid for easy mixing. 4. Assembling the cake Place the first layer on a serving plate and secure the ring of the pan around it. The assembly is done inside the ring to keep the layers straight. Put the orange mousse in the center of the layer and spread it to form a central layer. There is no need to extend it to the edges, as the mascarpone cream will be placed around it. Divide the mascarpone cream into two parts. Place the first half around the orange mousse. Arrange a layer of raspberries on top, using the 200 g, then cover with the remaining mascarpone cream. Level it as best as you can and place the second layer on top. Press down very gently, just enough to settle the layers without forcing the cream to spill out. 5. Cooling and decorating Place the cake in the refrigerator and let it chill overnight before decorating. This time is necessary for the gelatin to set, allowing the cake to be removed from the ring without deforming. The next day, remove the ring and decorate the cake as desired. The original recipe used berries, chocolate glaze, and whipped cream, but the decoration can be adapted. Why I make this recipe often I love the combination of moist cocoa layer, mascarpone cream, and slightly tart fruits. The orange mousse adds a different flavor without the need to soak the layers. The cake can be prepared in advance, which is useful for festive meals. Tips The layers should be allowed to cool completely before assembly. If they are still slightly warm, the cream may soften, and the layers won't hold as well. Do not skip the ring during assembly. The mascarpone cream is soft before cooling, and the ring helps the cake maintain its shape. The gelatin should be hydrated in cold water and dissolved in slightly warmed cream. Do not boil it, as it may lose its gelling power. The orange mousse should be sufficiently cold and set before being placed on the layer. The approximately 3 hours in the refrigerator are mentioned for this stage. The raspberries should be arranged in a single layer between the two cream layers. If the fruits are very wet, drain them before use. Substitutions Raspberries can be replaced with other berries, as long as the same quantity is maintained. The taste will differ, especially depending on how sweet or tart the fruits are. For decoration, berries, chocolate glaze, and whipped cream can be used together or separately. The source recipe does not specify quantities for decoration, as this is left to choice. Variations The cake can be simply decorated with whipped cream and a few berries, or it can receive a richer decoration with chocolate glaze. The orange mousse can be left without food coloring. The coloring serves a visual purpose and does not change the structure of the dessert. For a clearer presentation of the layers, the mascarpone cream should be divided as evenly as possible. The first part is placed around the mousse, and the second over the raspberries. Serving ideas The cake is served cold, after having been in the refrigerator overnight. It is easier to cut with a clean knife, and the slices can be decorated with berries and a little whipped cream. Frequently asked questions Does the layer need to be soaked? No. The layer is moist and does not need to be soaked. Soaking could make the layers too soft, especially combined with the cream and mousse. Can I bake the layers together? The recipe is designed for two layers baked separately in a 26 cm pan. The batter is divided in two before baking, and each layer bakes for 25-30 minutes. How long should the orange mousse stay in the refrigerator? The mousse should be left for about 3 hours in the refrigerator in a small bowl before assembling the cake. It needs to be set before being placed in the center of the first layer. When can the ring be removed? The cake should be left in the refrigerator overnight before decorating and removing from the ring. After this time, the cream and gelatin should be stabilized. Can I use different decorations? Yes. The decoration is up to you. The recipe includes berries, chocolate glaze, and whipped cream, but these can be arranged according to preference. Nutritional values The values below are estimates and do not exactly include the decoration, as the quantities of fruits, glaze, and whipped cream used at the end are not specified. For a slice of a cake divided into approximately 14 portions, the estimate is: Calories: approximately 800-850 kcal Protein: approximately 9-11 g Carbohydrates: approximately 75-85 g Fats: approximately 43-48 g The quantities may vary depending on the brand of mascarpone, the fat percentage of the cream, the size of the eggs, and the chosen decoration. The cake contains a large amount of sugar, butter, mascarpone, and white chocolate, making it a rich dessert. Storage and reheating The cake should be stored in the refrigerator, covered, to avoid absorbing odors and to prevent the decoration from drying out. It is served cold and not reheated. For good texture, it is recommended to be consumed within a few days of preparation, especially since it contains cream, mascarpone, and fresh fruits.

Mascarpone cake with raspberries and a moist base

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