Raspberry and mascarpone cream cake

Raspberry and Mascarpone Cream Cake

Introduction

Welcome to the sweet world of desserts! Today, we present a recipe that will not only delight your taste buds but also add a touch of elegance to any occasion: the Raspberry and Mascarpone Cream Cake. This cake, featuring fluffy chocolate layers filled with a decadent raspberry and mascarpone cream, is perfect for treating your friends and family. Plus, it's an easily adaptable recipe, giving you the freedom to experiment!

Preparation Time:
- Preparation time: 30 minutes
- Baking time: 35-45 minutes
- Total time: 2-3 hours (including cooling and refrigeration time)
- Servings: 12

Necessary Ingredients

*For the Cake Layers:*
- 6 large eggs
- 230 g granulated sugar
- 122 g flour
- 70 g cocoa powder (12% fat)
- 3 tablespoons of oil
- 5 g baking powder
- A pinch of salt

*For the Raspberry Cream:*
- 230 g frozen raspberries
- 4 tablespoons of sugar
- 300 g marshmallows
- 400 g heavy cream

*For the Mascarpone Cream:*
- 400 g heavy cream
- 400 g milk chocolate
- 6 egg yolks (4 large yolks + 2 medium yolks)
- 250 g mascarpone

*For the Syrup:*
- 50 ml concentrated raspberry syrup
- 150 ml still water

*For Decoration:*
- 100 g milk chocolate shavings
- Fresh raspberries

Preparing the Cake Layers

1. Preheat the oven: Start by preheating the oven to 190°C. It's essential to have the right temperature to achieve a fluffy and well-baked cake layer.

2. Separate the eggs: Carefully separate the egg whites from the yolks. Make sure no traces of yolk remain in the egg whites, as they won't whip properly if contaminated.

3. Whip the yolks: In a large bowl, beat the egg yolks with 115 g of sugar using an electric mixer. Continue mixing until the mixture lightens in color and doubles in volume.

4. Add the oil: Incorporate the 3 tablespoons of oil into the yolk mixture and mix again until well combined.

5. Sift the dry ingredients: In another bowl, mix the cocoa powder with the baking powder. Sift the mixture over the yolk mixture and mix until everything is well integrated.

6. Prepare the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add 115 g of sugar and continue mixing until the egg whites become firm and glossy.

7. Combine the mixtures: Take 2-3 tablespoons of the whipped egg whites and fold them into the cocoa mixture using a spatula. Then, gradually add the remaining egg whites, gently folding to maintain the airiness.

8. Add the flour: Sift the flour into the mixture and gently fold it in using a spatula or wooden spoon until no traces of flour remain.

9. Bake the cake layers: Pour the mixture into a round (24 cm) cake pan lined with parchment paper and place it in the oven. Bake for 35-45 minutes, performing the toothpick test: if it comes out clean, the cake is ready. After baking, remove the cake layer and let it cool on a wire rack.

Preparing the Raspberry Cream

1. Heat the raspberries: In a non-stick saucepan, add the frozen raspberries and sugar. Cook over medium heat until the raspberries soften and the syrup thickens (about 10 minutes, but the time may vary depending on the type of pan).

2. Melt the marshmallows: Remove from heat and add the 300 g of marshmallows. Let them sit for 1 minute, then stir well, pressing each marshmallow until completely melted. To speed up the process, you can place the saucepan in another bowl of cold water.

3. Whip the cream: In another bowl, whip the heavy cream with 2 tablespoons of sugar until it becomes fluffy and doubles in volume. Then, combine the whipped cream with the raspberry mixture, mixing gently to avoid losing air.

Assembling the Cake

1. Slice the cake: Once the cake layer has completely cooled, cut it into 3 equal slices.

2. Soak the slices: Place the first slice of cake in a cake ring. Soak it with the raspberry syrup (mixing the concentrated syrup with water) and add half of the raspberry cream. Place the second slice of cake, soak it again, and add the remaining raspberry cream. Place the last slice of cake and soak it.

3. Chill the cake: Cover the cake with plastic wrap and refrigerate for 2-3 hours, allowing the flavors to meld perfectly.

Preparing the Mascarpone Cream

1. Whip the cream: In a clean bowl, whip the 400 g of heavy cream until it becomes fluffy.

2. Melt the chocolate: In another bowl, melt the milk chocolate using a double boiler. Once melted, let it cool slightly.

3. Combine the ingredients: In another bowl, beat the egg yolks with the mascarpone until smooth. Then, add the melted chocolate and mix well. Finally, fold in the whipped cream, mixing gently until fully combined.

Finishing the Cake

1. Frost the cake: Remove the cake from the refrigerator and evenly cover it with the mascarpone cream.

2. Decorate: Sprinkle milk chocolate shavings on top and decorate with fresh raspberries. This detail will add a wonderful contrast of colors and a fresh touch to the cake.

3. Serve: Allow the cake to rest in the refrigerator for at least an hour before slicing. It pairs perfectly with a cup of coffee or tea, but it also goes wonderfully with sweet wine or prosecco.

Practical Tips

- Recommended Beverages: The cake pairs excellently with fruit tea, cappuccino, or even sparkling wine. These combinations will enhance the intense flavors of raspberry and chocolate.

- Vegan Option: You can experiment with flax eggs or banana puree to create a vegan version of the cake layers. Use coconut cream and soft tofu instead of mascarpone.

- Storage: The cake keeps well in the refrigerator for 2-3 days. Make sure it's covered to prevent drying out.

Nutritional Benefits

This cake is not just a delight but also a source of antioxidants due to the raspberries. Raspberries are rich in vitamins C and K, as well as fiber, which is essential for healthy digestion. Milk chocolate adds a touch of happiness with its theobromine content, which can enhance mood.

Frequently Asked Questions

1. Can I use fresh raspberries? Yes, fresh raspberries can be used instead of frozen ones. You'll achieve an even fresher taste.

2. What can I use instead of mascarpone? If you don't have mascarpone, you can use cream cheese or a mixture of cottage cheese and sour cream.

3. How long should the ingredients sit at room temperature? It's recommended that eggs and cream be at room temperature for the best results.

In conclusion, the Raspberry and Mascarpone Cream Cake is a wonderful choice for any occasion. With a perfect combination of flavors and textures, this dessert will leave everyone impressed. So, don't hesitate to try this recipe and share your experience! Cook with love and joy, and the result will be just as delightful!