Mascarpone cake with white chocolate and raspberry glaze

Mascarpone, White Chocolate, and Raspberry Glaze Cake: A Perfect Delight for Any Occasion

Total Preparation Time: 4 hours (including cooling time)
Preparation Time: 30 minutes
Baking Time: 0 minutes (the cake does not require baking)
Servings: 12

If you’re looking for a cake that impresses not only with its appearance but also with its flavor, you’ve found the perfect recipe. The mascarpone, white chocolate, and raspberry glaze cake is a refined choice, ideal for birthdays, holidays, or simply to celebrate an ordinary day. This cake combines the creamy texture of mascarpone and white chocolate with the sweetness and acidity of raspberries, creating a perfect balance of flavors.

Ingredients Needed for Preparation

*For the Base:*
- 180 g plain cookies, crushed
- 100 g white chocolate, melted
- 1 tablespoon sugar
- 2-3 tablespoons milk (to help combine the mixture)

*For the Mascarpone Cream:*
- 300 ml condensed milk
- 200 g white chocolate, broken into pieces
- 300 ml heavy cream
- 1 teaspoon vanilla extract
- 4 sheets of gelatin
- 1 tub of Delaco mascarpone (approximately 250 g)
- 30 g liqueur (I used cherry, but you can opt for another, such as orange liqueur)

*For the Raspberry Glaze:*
- 350 g frozen raspberries
- 200 g sugar
- juice of one lemon

Step by Step: How to Make This Delicious Cake

1. Preparing the Base

Let’s start with the base. In a large bowl, add the crushed cookies and sugar. Mix well to combine the dry ingredients. Then, pour in the melted white chocolate along with the 2-3 tablespoons of milk. Stir until you achieve a homogeneous mixture with a slightly moist texture.

Use a springform pan (about 22-24 cm in diameter) and lightly grease it with butter or line it with parchment paper to prevent sticking. Evenly spread the cookie mixture on the bottom of the pan, pressing down firmly to form a compact base. Place the pan in the refrigerator for about 30 minutes to firm up.

2. Preparing the Cream

While the base is cooling, let’s work on the cream. In a saucepan, pour in the condensed milk and heat it over low heat, being careful not to let it boil. Once warmed, add the broken white chocolate and stir constantly until it melts completely. It’s important not to let the chocolate boil to avoid burning it.

In another bowl, whip the heavy cream until it becomes firm. Then, add the mascarpone and vanilla extract, gently mixing to create a creamy consistency.

Meanwhile, soak the gelatin sheets in cold water for about 10 minutes to hydrate them. After they have bloated, drain them and melt them in the microwave or in a small saucepan, stirring with the chosen liqueur.

Add the melted gelatin to the white chocolate mixture and blend, then combine it with the mascarpone cream. Gently mix to retain the air in the whipped cream.

3. Assembling the Cake

Remove the base from the refrigerator and pour the mascarpone cream over it. Make sure it is evenly distributed. Cover the pan with plastic wrap and return the cake to the refrigerator for about 2 hours to set.

4. Preparing the Raspberry Glaze

While the cake is cooling, let’s prepare the raspberry glaze. In a saucepan, add the frozen raspberries and sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the raspberries release their juice and the mixture becomes homogeneous. Finally, add the lemon juice and mix well. Let the glaze cool slightly.

5. Finishing the Cake

Once the cake cream has set, remove it from the refrigerator and pour the raspberry glaze over it. Ensure the glaze is evenly distributed across the entire surface of the cake. Return the cake to the refrigerator for another hour so that the glaze can set.

Useful Tips and Variations

- If you prefer a less sweet cake, you can reduce the amount of sugar in the raspberry glaze or use fresh raspberries, which have a natural acidity.
- Instead of raspberries, you can experiment with other berries, such as strawberries or blackberries, to create different flavor variations.
- For an extra hint of flavor, you can add a pinch of cinnamon or cardamom to the mascarpone cream.
- The cake pairs perfectly with a glass of champagne or a sweet wine, but it also goes well with a cup of coffee or flavored tea.

Nutritional Benefits

This cake contains ingredients that offer nutritional benefits. Mascarpone is a good source of calcium, and white chocolate provides antioxidants. Raspberries are rich in vitamin C, fiber, and antioxidants, positively impacting heart health.

Frequently Asked Questions

1. Can I use a different type of chocolate?
Yes, you can use dark chocolate or milk chocolate, depending on your preferences.

2. How can I store the cake?
The cake can be stored in the refrigerator and is best consumed within 3-4 days.

3. Is it possible to make the cake without gelatin?
If you prefer a vegetarian version, you can use agar-agar instead of gelatin, making sure to follow the preparation instructions.

4. Can I make the cake in advance?
Yes, the cake can be made a day ahead of serving, making it ideal for special occasions.

This mascarpone, white chocolate, and raspberry glaze cake is more than just a dessert; it’s a culinary experience that will bring smiles to the faces of your loved ones. Enjoy it with pleasure and let its delicate flavors carry you away!