Mascarpone Cream Cake

Have you ever wanted to bake a homemade mascarpone cake? Or do you need a simple recipe for a party to satisfy everyone?

Well, then this mascarpone cream cake recipe of mine is just for you. Just be ready to go to the store and pick up some groceries, because you might not have everything needed in your fridge...

Servings: 20 Difficulty: Medium

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Cooking time: 1 hour 10 minutes Cooling time: 5 hours Total time: 6 hours 10 minutes

Ingredients

Cake bater:

5 eggs

250g flour

250g sugar

Filling:

500g mascarpone

400 ml heavy whipping cream

200g vanilla yoghurt

1/2 tsp vanilla extract

170g powdered sugar

1 1/2 lemons

30g gelatin

100 ml of cold water

Frosting:

40g cream stiffener

400 ml heavy whipping cream

Some other ingredients:

Strawberry jam for assembly

Berries for decoration

Instructions

Sponge cake:

Step 1: Preheat the oven to 180 °C.

Step 2: Separate the egg yolks from the egg whites and whip out the yolks with sugar.

Step 3: Add the flour to the yolk mixture and stir until there are no lumps left.

Step 4: Whip out the egg whites. Stir them into the yolk batter until it is nice and smooth.

Step 5: Pour the batter into a baking pan and bake in the preheated oven for about 20–30 minutes.

Step 6: Take the pan out of the oven and let the cake cool.

Make the filling:

Step 1: In a pot, pour over the gelatine 100 ml of cold water and let it brink.

Step 2: Squeeze the lemon juice and whisk it with yoghurt, powdered sugar, mascarpone, and vanilla extract.

Step 3: Heat the gelatin on low heat till it is melted, then let it cool.

Step 4: While mixing, pour in the gelatin into the mascarpone mixture until it is fully incorporated. Put it on the fringe for a few minutes.

Step 5: At the same time, whip out the heavy cream.

Step 6: Take the mascarpone mixture out of the fridge and mix in the whipped cream until smooth.

Assembly:

Step 1: Cut the sponge cake in half and spread some strawberry jam over it.

Step 2: Place the base of the sponge cake in the baking form and pour over the filling.

Step 3: Put the second layer of cake on top and put it into the fridge for at least 4 hours (it is best to leave it overnight).

Make the frosting.

Step 1: Whip out the heavy cream with the cream stiffener.

Take the cake out of the baking form, frost it, and decorate as you like (I used some fresh berries).

Useful tips

• Instead of strawberry jam, you can use any other flavour you like.

• Vanilla yoghurt can be switched out for some berry yoghurt as well.

• You can also add some food colouring to the frosting in order to make the cake more colourful.

Nutritional information