CAKE WITH MASCARPONE RECIPES
MASCARPONE CAKE - RECIPE PETITCHEF
Do you know mascarpone cheese ? Creamy and soft, it will be a solid base to bake a cake : here we go!
Provided by PetitChef_Official
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Combine the mascarpone with the sugar. Add the eggs and some vanilla extract, and mix well.
- Add the flour, the baking powder and a pinch of salt. Mix.
- Pour the batter in a greased mold.
- Bake 40 minutes at 350°F (180°C).
- There you are, your mascarpone cake is ready!
Nutrition Facts : ServingSize 86g, Calories 192Kcal, CarbohydrateContent 38.1g, FatContent 11.2g, SaturatedFatContent 6.6g, ProteinContent 6.9g, FiberContent 1.3g, SugarContent 17.6g, SodiumContent 0.1g
MASCARPONE CAKE - RECIPE PETITCHEF
Do you know mascarpone cheese ? Creamy and soft, it will be a solid base to bake a cake : here we go!
Provided by PetitChef_Official
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Combine the mascarpone with the sugar. Add the eggs and some vanilla extract, and mix well.
- Add the flour, the baking powder and a pinch of salt. Mix.
- Pour the batter in a greased mold.
- Bake 40 minutes at 350°F (180°C).
- There you are, your mascarpone cake is ready!
Nutrition Facts : ServingSize 86g, Calories 192Kcal, CarbohydrateContent 38.1g, FatContent 11.2g, SaturatedFatContent 6.6g, ProteinContent 6.9g, FiberContent 1.3g, SugarContent 17.6g, SodiumContent 0.1g
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This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Cuisine Europe, Italian
Calories 470 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Cuisine Europe, Italian
Calories 470 calories per serving
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.
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From giallozafferano.com
Total Time 80 minutes
From giallozafferano.com
Total Time 80 minutes
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