New recipes

Mascarpone cake

Mascarpone cake

A fluffy cake, ideal to serve with a loved one. It is delicious and does not require much work;) It can also be decorated with whipped cream or filled with vanilla cream.

  • 250 g mascarpone (one box)
  • 4 eggs
  • 225 g flour
  • 200 g sugar
  • 100 ml of sunflower oil
  • 1 sachet of baking powder
  • 1 pinch of salt
  • vanilla extract - optional
  • 50-60 g of bitter chocolate

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Mascarpone cake:

1. Preheat the oven to 180 degrees. Prepare the tray greased with butter and lined with flour.

2. Mix the eggs with the sugar for 5 minutes. Add mascarpone and oil, stirring for about 3-4 minutes.

3. Sift flour, baking powder and salt into a bowl.

4. Add half the amount of flour and then continue to mix the last part of the flour and mix until incorporated. Place the composition in the pan and bake for 40-45 minutes.

Allow to cool in the form.

Melt the chocolate in a bain-marie and glaze the cake.


Mascarpone cake - Recipes

Amy Ho's new book Blooms and Baking is a stunningly beautiful book with some gorgeous recipes to match. This recipe is a unique take on a light cake and though Amy uses peaches native to her, us here in the South have our own abundance to choose from.

"I am very thankful that local British Columbia peaches are some of the best peaches one can find. During summertime, I eat at least one peach a day, amazed each time by the flavor and sweetness of the fruit as if it were my first time. tasting a peach. In this recipe, sweet, juicy peaches are cooked down and tucked between layers of fluffy chamomile cake. Peaches add a brightness to the earthy floral sweetness of chamomile. " - Amy Ho

Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020


Preparation

Step 1

Position rack in center of oven preheat to 325 ° F. Generously butter two 9-inch cake pans with 2-inch-high sides dust with flour, tapping out any excess. Line bottom of pans with parchment paper.

Step 2

Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Step 3

Divide batter between pans smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks lift pans off cakes and remove parchment. Place wire rack atop each cake invert again so top side is up. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

Frosting

Step 4

Sift cocoa powder into large bowl add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover keep chilled.

Step 5

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Step 6

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD Can be made 1 day ahead. Cover with cake dome chill. Let stand at room temperature 20 minutes before serving.

How would you rate Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting?

If you’re looking for a delicious cake definitely use this recipe but, don’t expect it to look like the photos. The cake was really good! It tasted of chocolate and coffee without an overly strong coffee flavor. Don’t expect the frosting to come out as dark as the photos while following the exact recipe. You might want to use dark chocolate and black food coloring because it’s a light brown that turns darker when refrigerated (but is still lighter than the cake). This was perfect for me because I wanted a brown color for my cake but I understand that this can be frustrating for someone following a recipe and not getting the results shown.

Cake and frosting are delicious! If you are going to publish a recipe it would be nice to share your secrets though. I made everything exactly as written but bought black cocoa because I read the other reviews. Cakes are black but icing is gray. Not as pretty as the black. I am assuming they used black dye in the icing.

It’s an amazing recipe. I took out my cakes at 35 min instead of 40 and they turned out perfect after letting them finish baking in the pan.

Definitely a keeper! I finally made this cake yesterday, and itâ & # x20AC; & # x2122; s a hit! This will be a & quotgo-to & quot for me from now on. I would like to know how they made the frosting so dark on the cake in the photos. While my frosting did not turn out gray (how in the world?), Isn & # x27t the nice deep, rich chocolate color seen in these photos. It was a luscious, creamy, dreamy milk chocolate color - with a luscious, creamy and delicious flavor! It was more mousse than frosting, and we love it! I think I might serve it on it & # x27s own - I & # x27d also recommend forgoing the traditional layer cake in favor of a trifle or even individual dessert cups. Yes, definitely a keeper !!

I made this cake and loved it! I used black cocoa powder and it made the cake nice and dark but the icing still turned out gray. I would like to know what made this look so dark! A video would be great. It still was amazing!

Taste alone deserves 5stars, but gave 4 because of the color difference. I’m glad I read other comments before making it, so I was prepared. The only modification I did was used SPECIAL DARK baking cocoa, instead of the regular. The cake is dark, but the icing isn’t. I don’t mind the color contrast. Overall taste really is phenomenal !!

40 minutes at 325degrees what not bear enough time. I had to add 30 minutes cook time. As far as the frosting yes it did make a lot of frosting. The color difference was no big deal to me. I would not call it a fraud or misrepresentation of anything. Different natural cocoa powders are different in color. I used Hershey’s natural unsweetened cocoa powder and didn’t have issue with color difference. I did right when serving the cake add whip cream to the top and sliced ​​strawberries. I also altered the recipe to make this gluten free and sugar free since I have celiac disease and am an insulin diabetic. It was an amazing cake. Will definitely make this again

It is nowhere near as dark as the picture. But who cares? Itâ & # x20AC; & # x2122; s the best cake Iâ & # x20AC; & # x2122; ve ever made itâ & # x20AC; & # x2122; what I now make for my own birthday every year! I would like to nominate it for a video feature and perhaps a reshoot on the photo?

Both layers collapsed in the middle while cooling, then when I peeled off the parchment, all air went out of the center. I ended up with high sides and a nearly flat center. yet so light and airy. What did I do wrong?

Itâ & # x20AC; & # x2122; s very good, but a little dense, almost a brownie like consistency. I feel like using baking soda instead of baking powder would have made it a lighter cake. The cake in the photo doesn & # x27t match, but thatâ & # x20AC; & # x2122; s not such a terrible mistake and could be made to look the same with black cocoa powder.

I found a photo of what everyone is talking about. The photo of this cake following the recipe looks like a fudge round cake. It has a light brown icing and darker brown cake. I was wanting to try this recipe, but I & # x27m not interested in having to change measurements and ingredients for a trial run.

This looks like Satan purchased my cold, dark soul for chocolate (fair trade)

Prince Edward Island, Canada

If you want dark colored cake, do not use black food coloring as someone suggested- that will make your frosting gray. Use dark colored coconut powder.

The recipe was obviously changed .. cake and frosting in no way matched the picture. I think the recipe that the cake in picture was made from used black cocoa. Just wonder why the recipe was changed ?? Black cocoa could have been listed as an option ..

This cake was amazing! Congratulations from everyone! Cake with super moist and frosting was delicious. No, the frosting doesn't look like the picture but I just didn't show anyone at the party the picture and everyone thought it was great. I actually thought it contrasted nicely with the dark cake. It does make a lot of frosting so make sure you put a lot in the layer. The frosting isn & # x27t super sweet. Use it all. Next time I make it I & # x27m going to add a little bit more espresso to both the cake and the frosting. They could both take a little more. Definitely a keeper!


Why this is a great layer cake

Is there such a thing as a layer cake snob?

I don & rsquot mind if it doesn & rsquot look perfect (rustic rules), but I want it to taste as good as it sounds. Like this really good, really simple chocolate orange cake. Or this peanut butter, banana and chocolate chip cake which hits the spot every time.

This makes the cut because:

  • It & rsquos essentially the most basic vanilla cake recipe (otherwise known as Victoria Sponge). Traditionally you make it with equal amounts of butter, sugar and flour. Except I like to reduce the sugar just a little & hellip & # 128521
  • It & rsquos what & rsquos called an & lsquoall-in-one & rsquo cake. In other words, throw everything into the bowl and mix! No creaming of butter and sugar first, I promise. Just a bit of careful mixing either in a food processor (= super easy) or with a hand-held whisk (= pretty easy too).
  • It & rsquos sandwiched together with a mascarpone and lemon curd cream. Just those two delicious ingredients. How easy is that? Also great for people who aren & rsquot fans of a fresh cream filling (like myself). And no cream whipping necessary!

In summary, this must be the easiest Victoria sponge cake recipe. Perfect if you aren & rsquot into fussy baking recipes, but you still want an impressive and crowd pleasing layer cake.

What & rsquos to Victoria sponge? (just in case you aren & rsquot British and were wondering) It & rsquos an airy vanilla cake traditionally filled with fresh cream and jam.

This lemon mascarpone cake has all the yummy-ness but is even easier to make.

Steps 1 and 2: I usually start by pulsing the softened butter with the sugar for a few seconds until well combined.

Strictly speaking you could throw all the batter ingredients in together, but I like to make sure the butter is well mixed in before adding the flour. This avoids overmixing and making your cake too dense.

Steps 3 and 4: Throw in all of the other batter ingredients, including the flour, and process for a few seconds. Just until well combined. As with any cake, you don & rsquot want to overmix.

Steps 5 and 6: Divide the batter roughly into two and scrape into two prepared cake pans. Smooth down with a spatula and bake for about 25 minutes.

With a hand-held whisk

There isn't too much difference in the method. Just use a hand-held whisk to combine the softened butter and sugar first. Then briefly whisk in the other batter ingredients.

The only difference is that there & rsquos no need for the extra teaspoon of baking powder if you mix by hand. I have to admit that I don & rsquot know why!

Step 7: Mix a few tablespoons of lemon curd into some mascarpone cheese.

Step 8: Spread it all over one of the cakes. Don & rsquot be shy!

Step 9: Dollop more lemon curd over the top. Again, don & rsquot be shy!

Step 10: Place the second cake over the top and push down a little. Some lemon curd might drip down the sides, but this adds to the rustic effect!

Last but not least, sprinkle over a bit of icing sugar. Then serve and impress with your simple but classy cake.


What Is Chantilly Cake

Chantilly Cake has different meanings in different regions. In Hawaii, it & # 8217s more similar to a German Chocolate Cake, with chocolate layer cakes and a thick coconut frosting.

In the South, Chantilly Cake is made from round white cakes layered with whipped cream frosting and fresh fruit (usually berries). It & # 8217s a heavenly combination of delicate airy cake, rich cream and juicy sweetness! This version includes mascarpone cheese and cream cheese in the frosting for even more rich flavor.

Mascarpone Cheese

What is mascarpone?

If you aren & # 8217t familiar with mascarpone, it & # 8217s is smooth and spreadable fresh cream cheese with a delicately sweet flavor. It has a melt in your mouth quality that is irresistible! Typical American cream cheese tends to be much firmer with a more sour flavor.

What can I substitute for mascarpone?

While I highly recommend using mascarpone as it really makes this cake, if needed you can replace it with additional cream cheese, it just won & # 8217t be quite as rich and smooth. You can also use a combination of half cream cheese and half drained ricotta cheese.

Where do you buy mascarpone cheese?

Usually you can find mascarpone near the deli aisle, not with the cream cheese. Or if your grocery has a specialty cheese section, look there. A common brand is BelGioioso. Here is a photo so you know what to look for.

As show-stopping as this cake looks and tastes, it & # 8217s not hard to make! Just bake the cake, whip up the frosting and assemble.

How To Make Chantilly Cake

To make this delicious cake, start by mixing up your cake batter then baking in round cake pans. Next a simple syrup is prepared, which will be poured over the cake after baking.

After that the frosting is mixed with an electric mixer until smooth and creamy. Finally the cake is assembled and berries are added. You & # 8217ll find the full printable recipe at the bottom of this post.

  • The cheeses for the frosting need to be soft / room temperature.
  • Let the heavy cream mix until it thickens like shaving cream.
  • You can add a teaspoon of flavor extract to the simple syrup, such as vanilla, raspberry, or strawberry extract if you want extra flavor.
  • For a true white color cake and frosting, use clear vanilla extract.

More Cake Recipes You & # 8217ll Love

Can & # 8217t get enough berry filled recipes? You'll love these delicious desserts.


What is tiramisu?

Tiramisu is a classic Italian dessert. And, if you've ever been to an Italian restaurant, it's going to be on the top of the dessert menu every time!

Classic Tiramisu is made by layering ladyfinger cookies that have been dipped in espresso, with a delicious egg and mascarpone custard. This simple dessert is another great make-ahead treat that is always a favorite way to end dinner.

For a lemony take on tiramisu, be sure to try this Limoncello Tiramisu. It's another perfect make-ahead Italian dessert recipe!


Lemon Berry Mascarpone Cake (video)

This light and delicate lemon berry mascarpone cake recipe is just what you need to make for your next special occasion! It's elegant and simple, yet full of incredible flavors! The mascarpone cake layers are made with lemon zest, berries and mascarpone then the cake is frosted with a fluffy, lemony mascarpone cream frosting and garnished with more berries. Every bite of this cake is tender and packed full of lemon and berry flavor! If you & # 8217re a fan of light and fruity cakes & # 8211 this recipe is for! Plus, this cake isn't too sweet and you can further adjust the amount of sugar in the frosting recipe to your taste.

Recipe Update!

Important recipe update! I & # 8217ve had many reviews about the instructions for this cake recipe. I have updated the recipe below to make sure your cake turns out perfectly! Please make sure all the ingredients are at room temperature to ensure that the batter does not curdle, especially the milk. I recommend heating the milk in the microwave for a minute until it & # 8217s warm, then adding it! If your batter does curdle, don't worry !! This will not have an effect on the final cake layers bake the batter anyway!

Watch My Video!

Watch my mascarpone cake video recipe for all the details! Want new recipe updates? Make sure to subscribe to my YouTube channeland turn on notifications!

The Frosting!

The mascarpone frosting is simply amazing! It tastes very similar to cream cheese frosting but without the tangy flavor. Also, if you can't find mascarpone cheese (some stores don't carry it), or if you want a less expensive alternative, try using cream cheese in place of the mascarpone. I have a separate video recipe for the cream cheese frosting check out my & # 8216Back to Cake Basics & # 8217 series!

It & # 8217s very, very important that this frosting is not overmixed! Once layers are cooled, prepare the cream frosting. Place the softened mascarpone cheese and vanilla into a mixing bowl and whisk on high speed for 2 to 3 minutes, until the cheese is smooth and creamy. In a separate mixing bowl, prepare the whipped cream. Pour in the chilled cream into a mixer bowl and add the confectioner & # 8217s sugar. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Add the cheese mixture and the lemon zest and whisk for about 30 seconds, just until combined. Do NOT overmix! This will cause the frosting to separate!

For my mascarpone cake video recipe, I used strawberry, blueberry and raspberry for the filling. You can also try using blackberry, kiwi, or even mango! My recipe calls for 6 large egg whites. Save the yolks for a delicious custard dessert, or make my & # 8216Smoked Salmon Eggs Benedict& # 8216 the next morning! If you prefer to use whole eggs, substitute the egg whites with 4 whole eggs. Whisk the eggs on high speed for 5 to 6 minutes until they & # 8217re thick and pale, then add to the cake batter.

More Recipes!

Enjoyed this delicious fruit cake? Make sure to check out some of my other recipes you & # 8217re sure to enjoy!


Whip on high speed until you just see deep streaks forming and the frosting is about to reach stiff peaks.

Once you see the whipping streaks are getting more prominent in the bowl, stop the electric or the stand mixer.

Whip remaining frosting by using the whisk attachment in your hand and going in circular motion i.e. manually whipping the cream.

This gives you more control and less likely to form a butter disaster.

Your sturdy mascarpone frosting is ready to use.


Ingredients

  1. For crust
    • 70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)
    • 1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
  2. For filling
    • 20 oz cream cheese (2 1/2 eight-ounce packages), softened
    • 8 oz mascarpone cheese at room temperature (about 1 cup)
    • 3/4 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon salt
  3. For topping
    • 1 cup sour cream
    • 1/4 cup sugar
    • 1 teaspoon vanilla
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon salt

The Best Ever Lemon Meringue Layer Cake

Here is my take on the Lemon Cake. It & # 8217s a perfect balance between the tangy lemon flavor and the sweetness of the Hazelnut biscuit and the Italian meringue. The recipe is inspired by a classic of French pastry: the meringue lemon pie, with some elements inspired by Philippe Conticini & # 8217s lemon pie recipe ..
Make sure to Subscribe to my channel and click on the bell next to the Subscribe button to make sure you receive notifications everytime I upload a video! If you bake this cake, please tag me in your photos on Instagram @upwegrow_soraya and use the tag #upwegrowbakes so I can see them ..
--
I am using 6 & # 8243 cake tins for this cake ..
Hazelnut biscuit :.
130 g of whole hazelnuts with skin.

60 g of brown caster sugar.

A pinch of salt.
1 tsp vanilla extract.
1 egg.
1 egg yolk.

60 g flour.
1 tsp baking powder.
rFor the whisked egg whites:

5 egg whites.
r20 g brown caster sugar.
Lemon curd:
5 egg yolks.
2 whole eggs.

110 ml lemon juice.
r110 g caster sugar.

Lemon cake:
250g caster sugar.

375g soft unsalted butter.
6 eggs.

Zest of 4 lemons.
r4.5 tbs lemon juice.

Sugar syrup:
25g sugar.
Juice of 2 lemons.
Italian meringue:
3 egg whites.
75 gr water.
260 gr caster sugar.