Mascarpone cream cake

Mascarpone Cream Cake: a sweet indulgence that combines the delicacy of fluffy layers with a velvety cream, perfect for any special occasion. This recipe is not just a quick dessert but also a culinary experience that will delight the taste buds of all your loved ones. Whether you're celebrating a birthday, an anniversary, or simply want to treat yourself, this cake is sure to become a guaranteed favorite.

Preparation time: 30 minutes
Baking time: 15-20 minutes per layer
Total time: 2 hours (including cooling time)
Number of servings: 12-14

Ingredients for the layers:
- 6 fresh eggs
- 200 g sugar
- 230 g flour
- 1/2 teaspoon baking powder
- 40 g Nesquik (or cocoa powder if you prefer a more intense chocolate flavor)

Ingredients for the cream:
- 2 egg yolks
- 50 ml cold milk
- 50 g white chocolate (quality, for a refined taste)
- 100 g sugar
- 5 g gelatin (about a teaspoon)
- 250 g mascarpone (at room temperature)
- 250 ml liquid cream (ideally from whipping cream)

Ingredients for decoration:
- 100 ml liquid cream
- 1 packet of vanilla sugar

Step 1: Preparing the layers
1. Start by preheating the oven to 180°C (medium heat). Make sure you have all the ingredients at hand to work efficiently.
2. In a large bowl, beat the 6 eggs together with a pinch of salt. Use an electric mixer to beat them until they double in volume and become frothy.
3. Gradually add the sugar and continue mixing until the mixture becomes whitish and fluffy.
4. In another bowl, sift the flour together with the baking powder and Nesquik. Begin to incorporate the dry ingredients into the egg mixture using a spatula and gentle folding motions to keep the air in the mixture.
5. Divide the mixture into 3 equal portions and pour each portion into a baking tray lined with parchment paper (24 cm diameter). Bake each layer for 15-20 minutes, until the layers are golden and pass the toothpick test.
6. Once baked, remove the layers from the oven and let them cool on a rack.

Step 2: Preparing the cream
1. In a bowl, beat the egg yolks with 50 g of sugar until you obtain a smooth cream. Add the cold milk and white chocolate broken into small pieces.
2. Place the bowl over low heat or in a bain-marie and stir continuously until the mixture begins to thicken (do not let it boil!). After it thickens, let it cool.
3. Hydrate the gelatin in 3 tablespoons of cold water, then add it to the egg yolk cream, ensuring it is at a bearable temperature for your fingers.
4. Incorporate the mascarpone into the cooled cream and mix until it becomes a smooth cream.
5. In another bowl, whip the liquid cream until it becomes firm, then add the remaining sugar and gently mix to combine. Fold the whipped cream into the mascarpone cream with gentle movements.

Step 3: Assembling the cake
1. Use the tray in which you baked the layers and line it with plastic wrap to facilitate the removal of the cake.
2. Divide the cream into 2 equal parts. Pour the first part into the tray, level it, and cover with the first layer. Repeat the process with the second part of the cream and the second layer.
3. Seal the tray well and let the cake chill in the refrigerator for a few hours, preferably overnight, to allow the flavors to meld.

Step 4: Decorating the cake
1. Whip 100 ml of liquid cream with the vanilla sugar until it becomes firm.
2. Remove the cake from the refrigerator and cover it with the whipped cream on the edges. In the meantime, cut the third layer into 16 triangles (only use 14, because we like to indulge!).
3. Use the remaining whipped cream to make swirls on the cake and place the triangles of layer on top.
4. Dust with sugar and cocoa for an elegant look and a touch of flavor.

Serving suggestions
This mascarpone cream cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can also serve it with a berry sauce for a delicious contrast between sweet and tart.

Tips and variations
- You can add a splash of vanilla extract to the cream for a more complex flavor.
- Instead of Nesquik, use high-quality cocoa powder for an even richer cake.
- If you want a lighter option, you can use whipped cream made from cream to reduce calories a bit.

Nutritional information
This mascarpone cream cake recipe has approximately 350 calories per serving, offering a combination of carbohydrates, proteins, and healthy fats from mascarpone and cream. It also contains vitamins from eggs and chocolate, resulting in a dessert that is not only delicious but also has nutritional benefits.

Frequently asked questions
- What type of chocolate should I use? It is recommended to use quality white chocolate for a better taste.
- Can I use store-bought cream? Yes, you can use store-bought cream, but make sure it is of high quality to achieve good texture and taste.
- How can I store the cake? The cake keeps well in the refrigerator, covered with plastic wrap, for 2-3 days.

Now you are ready to make this mascarpone cream cake that will surely become the star of any meal! Don't forget to share the result with friends and family, as the joy of cooking is even greater when enjoyed together!