Mascarpone and vanilla cream cake

Name: Mascarpone and vanilla cream cake - Ariana E.
Ingredients: Sponge Cake 6 eggs 6 tablespoons of sugar 4 tablespoons of oil 6 tablespoons of flour one packet of baking powder one packet of vanilla sugar VANILLA CREAM 7 egg yolks 200 m

Dessert - Mascarpone and vanilla cream cake by Ariana E. - Recipia

Mascarpone and Vanilla Cream Cake I arrived at this recipe after trying several versions of fluffy cakes with chilled creams. This time, I settled on the combination of vanilla cream with mascarpone, topped with a generous layer of melted chocolate. It’s a cake I don’t hesitate to make when I have extra eggs in the fridge and some time on my hands, as it yields enough portions to serve the family or guests. Quick Info Total Time: approximately 2 hours (includes cooling the creams and assembling) Preparation Time: ~30 minutes Baking Time: 30 minutes for the cake Servings: 12-16, depending on how you cut the cake Difficulty: medium Recipe Type: homemade cake, suitable for occasions or when you want a more festive dessert Ingredients Cake 6 eggs 6 tablespoons sugar 4 tablespoons oil 6 tablespoons flour 1 packet baking powder 1 packet vanilla sugar Vanilla Cream 7 egg yolks 200 ml milk 1 packet powdered sugar 2 packets vanilla sugar 200 ml heavy cream 100 g mascarpone 1 packet gelatin Mascarpone Cream 300 g mascarpone 50 ml heavy cream 100 g powdered sugar 1 packet gelatin 160 ml heavy cream Decoration 200 g cooking chocolate 4 tablespoons oil 2 tablespoons heavy cream Preparation Method 1. The Cake 1. Preheat the oven to 180°C. 2. Separate the egg whites from the yolks. Place the egg whites in a clean bowl with a pinch of salt and beat them with a mixer until stiff peaks form. 3. Gradually add half of the sugar to the egg whites and mix until you achieve a glossy meringue. 4. In another bowl, mix the egg yolks with the remaining sugar, then add the oil and mix well. 5. Pour the egg yolk mixture over the meringue and gently fold them together from the bottom up to preserve the air in the mixture. 6. Add the baking powder, flour, and vanilla sugar, then mix gently until smooth. 7. Line a rectangular baking pan (approximately 25x35 cm) with parchment paper, pour in the mixture, and level it out. 8. Bake for about 30 minutes, until the cake is risen and golden. Check with a toothpick. Remove from the pan and let it cool completely. 2. The Vanilla Cream 1. Place the egg yolks in a small saucepan, add the powdered sugar, vanilla sugar, and milk. Whisk well. 2. Place the saucepan over low heat and continuously stir until the mixture thickens. Do not let it boil. 3. Remove the cream from heat and let it cool to room temperature. 4. Hydrate the gelatin according to the package instructions, then pour it over the cooled cream, mixing well. 5. Separately, whip the heavy cream until it holds soft peaks and mix it with the mascarpone. 6. Fold the mascarpone and whipped cream mixture into the vanilla cream until well combined. 3. The Mascarpone Cream 1. Mix the mascarpone with the powdered sugar and 50 ml of heavy cream until the sugar dissolves. 2. Hydrate the gelatin according to instructions and incorporate it into the cream. 3. Add the remaining heavy cream (160 ml) and mix briefly, just enough to create a lightly aerated cream. 4. The Chocolate Decoration 1. Place the broken chocolate pieces in a heatproof bowl. 2. Add the oil and heavy cream. 3. Melt everything using a double boiler or in the microwave (in short intervals), stirring until you achieve a smooth glaze. 5. Assembly 1. Cut the cooled cake horizontally to create two layers. 2. Place the first layer on a clean tray and spread the vanilla cream over it. Level it out. 3. Spread the mascarpone cream over the vanilla cream and smooth it out gently. 4. Cover with the second layer of cake. 5. Pour the chocolate glaze over the top and spread it with a spatula, allowing it to drip down the sides if desired. 6. Refrigerate the cake for a few hours to stabilize the layers and firm up the glaze. Why I Make This Recipe Often I’ve returned to this cake multiple times, especially because it’s easy to portion and can be prepared a day in advance. The cream is airy, the cake remains fluffy, and the flavor is balanced without being overly sweet. I can quickly adapt it based on what I have on hand, and the chocolate glaze holds up well in the fridge. Tips and Variations Tips Using large eggs makes the cake fluffier. When baking the cake, do not open the oven in the first 20 minutes. The gelatin should be hydrated and added to the creams when they are not hot to preserve its gelling power. Substitutions Heavy cream can be substituted with whipping cream or a plant-based alternative, depending on what you have. Mascarpone is not recommended to be substituted as it changes the texture of the creams, but if absolutely necessary, you can try cream cheese; the texture will be slightly different. Variations You can add a few drops of lemon extract to the mascarpone cream for a fresher taste. If you want an extra layer of fruit, add slices of strawberries or berries between the creams. Serving Ideas It cuts best after a few hours in the fridge. It can be served plain, but you can sprinkle almond flakes or fresh fruit on top. Frequently Asked Questions 1. Does the cake remain fluffy or become dense? It stays quite airy if you don’t overmix the flour and follow the order of the steps. A well-beaten egg white and separately mixed yolks help a lot. 2. How far in advance can I prepare the cake? It’s best to make it a day before serving. The creams set, and the layers become more stable. 3. Can I skip the gelatin in the creams? I do not recommend it, as gelatin helps the creams set well and prevents them from running. If not used, the cream layer will not hold up when cut. 4. What should I do if the chocolate glaze hardens too quickly? If the glaze hardens before you can spread it, gently reheat it in a double boiler until it returns to a liquid consistency. 5. How can I cut the cake without crumbling the glaze? Use a thin knife dipped in warm water and wiped dry before each cut. Nutritional Values (estimate) For one serving (1/16 of the cake): approximately 330 kcal, 5 g protein, 22 g fat, 25 g carbohydrates. Values are approximate and depend on portion sizes and specific ingredients. The cake has a moderate sugar and fat content, mainly from the mascarpone and cream. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended as the creams change texture. It should be consumed cold, straight from the fridge. If left uncovered for too long, the glaze may absorb odors from other foods.

Mascarpone and vanilla cream cake

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