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
STRAWBERRY MASCARPONE CAKE RECIPE: HOW TO MAKE IT
Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.
Nutrition Facts : Calories 677 calories, FatContent 48g fat (22g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 56g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
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