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Mascarpone Cake

17/11/2023

I can provide you with a recipe for a delicious mascarpone cake. This dessert is creamy and rich, with a base made from soft sponge cake or, alternatively, a crisp biscuit. Below you will find the ingredients and the procedure to prepare the cake.

Ingredients

For the base (sponge cake or biscuit):

  • 200 g of all-purpose flour
  • 200 g of sugar
  • 4 eggs (if you choose to make the sponge cake)
  • A teaspoon of baking powder
  • A pinch of salt
  • (Alternative for biscuit base) 300 g of dry biscuits (like Digestive)
  • (Alternative for biscuit base) 150 g of melted butter

For the mascarpone cream:

  • 500 g of mascarpone
  • 100 g of powdered sugar
  • 3 eggs (with yolks and whites separated)
  • 1 sachet of vanillin or the seeds of a vanilla pod
  • A pinch of salt

For the decoration:

  • Cocoa powder as needed
  • Fresh fruit as desired (e.g., strawberries, raspberries, kiwi) or chocolate shavings

Preparation

  1. If you choose to make the sponge cake, start by whipping the eggs with the sugar until they become foamy and light. Then gently fold in the sifted flour with the baking powder and salt, stirring from the bottom up so as not to deflate the mixture. Pour into a buttered and floured cake tin and bake at 180 °C for about 30 minutes.

    If you choose the biscuit base, grind the biscuits until you get a flour and mix with the melted butter. Press the mixture into a cake tin lined with parchment paper and let it rest in the refrigerator while you prepare the cream.

  2. Let’s prepare the mascarpone cream. Separate the yolks from the whites. Beat the yolks with powdered sugar and vanillin until you have a light and foamy mixture. Then add the mascarpone and mix until fully incorporated.

  3. In another bowl, whip the white eggs with a pinch of salt until they are firm. Gently fold the whipped whites into the mascarpone mixture, trying not to deflate everything.

  4. Pour the mascarpone cream over the biscuit base or cooled sponge cake and level the surface. Place the cake in the refrigerator for at least 4 hours, ideally overnight.

  5. Before serving, dust with cocoa powder and decorate with fresh fruit or chocolate shavings to your liking.

Mascarpone cake is a classic Italian sweet that marries the sweetness of mascarpone with the lightness of whipped egg whites; it can be adapted into many versions, like adding coffee or liqueur to create flavorful variations.