Mascarpone cream cake

Mascarpone Cream Cake - A Delight for Any Occasion

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

The history of the mascarpone cream cake is one filled with flavor and tradition, being a dessert that harmoniously combines basic ingredients with a velvety texture. This cake is perfect for celebrating special moments or simply indulging in a delicious treat.

Ingredients for the sponge:
- 6 eggs
- 10 tablespoons of sugar
- 20 tablespoons of flour
- 1/2 packet of baking powder
- 2 packets of vanilla sugar
- A pinch of salt

Ingredients for the cream:
- 250 g mascarpone
- 4 tablespoons of cocoa
- 4 tablespoons of powdered sugar
- Rum essence (to taste)
- 500 g whipped cream
- 100 g ground walnuts

Ingredients for the syrup:
- 1 cup of sugar
- 1 l of water
- 1 vial of rum essence

Ingredients for the glaze:
- 300 g chocolate
- 1 tablespoon of oil
- 1 tablespoon of milk

Preparation:

1. Preparing the sponge:
- Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm, glossy meringue.
- In another bowl, mix the egg yolks with the flour and baking powder. Carefully fold the yolk mixture into the egg white meringue, mixing gently from the bottom up to avoid losing air.
- Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 30 minutes. Check if it is baked with a toothpick; it should come out clean.

2. Preparing the cream:
- In a bowl, mix the mascarpone with the powdered sugar and cocoa until you achieve a smooth mixture. Add rum essence to taste.
- In another bowl, whip the cream until it becomes firm. Gently fold the whipped cream into the mascarpone mixture, mixing lightly to maintain the cream's lightness. Add the ground walnuts and mix well.

3. Preparing the syrup:
- Caramelize the sugar in a saucepan until it turns golden, then extinguish it with water. Boil until the caramel completely dissolves. Let it cool and add the rum essence.

4. Preparing the glaze:
- Melt the chocolate in a bain-marie along with the milk and oil, stirring constantly until it becomes a smooth and shiny mixture.

5. Assembling the cake:
- Once the sponge has cooled, cut it into 3 layers. Soak each layer with the rum syrup.
- Spread a layer of cream on the first layer, add the second layer, continuing the process until the last layer.
- Cover the cake with the chocolate glaze, allowing it to drip slightly over the edges to create a nice effect.

6. Decoration:
- You can decorate the cake with pieces of walnuts, grated chocolate, or fresh fruits, depending on your preferences.

Practical Tips:
- Ensure that all ingredients are at room temperature to achieve an even texture.
- You can add a layer of fresh fruits between the layers for a touch of freshness.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the cream and syrup.

Nutritional Benefits:
The mascarpone cream cake is a source of protein from eggs and mascarpone, as well as antioxidants from the cocoa used. The walnuts add healthy fatty acids, making this cake not just a delicious dessert but also a more nutritious choice.

Frequently Asked Questions:
- Can I use another type of cheese instead of mascarpone?
Yes, you can use ricotta or well-drained cottage cheese, but the texture will be different.
- How can I keep the cake longer?
Wrap it well in cling film and store it in the refrigerator.

Serving Suggestions:
This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can add a scoop of vanilla ice cream alongside for a contrast in temperatures.

Fruit Cake Variation:
For a fresher variant, you can replace the chocolate cream with a fruit cream or add a layer of fruit jam between the layers.

This mascarpone cream cake will surely bring smiles and appreciation to any festive table. Try it yourself, and each slice will become a sweet memory you won't soon forget!