Cakes with mascarpone

A selection of mascarpone cake recipes with step-by-step photos and instructions. We will tell you and show you how to make a mascarpone cake in shortbread and/or cream at home!

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Mascarpone Cake Recipes

Ingredients

Sugar – about 100 g

Butter – 150 g

Cocoa or carob - optional 1-2 tbsp.

Baking powder – 0.3 tsp.

Cognac or rum – up to 1 tbsp.

Salt – 1 pinch

For cream:

Mascarpone – 250 g

Vanilla sugar – 1 tsp.

Ingredients

Flour – 250 gr;

Cottage cheese – 120 gr;

Butter – 100 g;

Cream:

Mascarpone cheese – 200 gr;

Greek yogurt (or sour cream 20%) – 300 g;

Sugar – 50 gr;

Vanilla sugar – 1 packet.

Interior:

Boiled condensed milk – 1 can;

Lemon juice – 2 tbsp.

Ingredients

grated carrots – 1.5 cups

flour – 1.5-2 cups

vegetable oil – 0.5 cups

sugar – up to 1 cup

baking powder – 1 tsp.

For cream:

cream 33% – 150 ml

mascarpone – about 100 g

sweet powder – 1 tbsp.

vanilla sugar – 1 tsp.

Ingredients

Testicles – 4 pcs. (large)

Strawberry cream:

Cream 35% – 200 g

Mascarpone cheese – 200 g

Sugar – 4 tbsp. or to taste

Strawberries – 100-120 g

Any syrup for impregnation

Strawberries - for decoration

Ingredients

Cocoa – 2 tbsp. (full)

Vegetable oil – 6 tbsp.

Baking powder – 1 tsp.

Cream:

Mascarpone – 250 g

Sweet powder – 5 tbsp.

Bitter chocolate – 150

Instant coffee – 1 tsp.

Chocolate chips and chocolate for decoration

Ingredients

Wheat flour – 120 g

Baking powder – 3/4 tsp.

Cinnamon (ground) – 1 tsp.

Nutmeg (ground) – 1/4 tsp.

Cardamom (ground) – 1/4 tsp.

Ginger (ground) – 1/2 tsp.

Chicken egg – 2 pcs.

Vegetable oil – 100 g

Canned pineapple – 145 g

Walnut – 115 g

Salted caramel:

Cream (fat content from 30%) – 90 g

Butter (room t) – 70 g

Sea salt - to taste

Cream:

Mascarpone (room t) – 250 g

Ricotta (room temperature) – 250 g

Butter (room t) – 160 g

Sweet powder – 170 g

Vanilla - to taste

Ingredients

Butter – 125 g

Nuts (chopped or flour) – 50 g

For coolies:

Strawberries – 300 g

Sweet sand – 100 g

Gelatin – 3 sheets

For the mousse:

Mascarpone – 500 g

Condensed milk – 1 can

Strawberries – 500 g

Gelatin – 6 sheets

Vanilla – 1 pod

Mirror glaze – 250 g

Ingredients

Ready-made sponge cakes – 3 pcs. diameter 26 cm

Strawberries – 500 g

Mascarpone – 600 g

Condensed milk – 120 g

Chopped pistachios – 2 tbsp.

Jelly for cakes – 1 package per 200-250 ml of water

Vanilla or regular sugar - 2 tbsp.

For interlayers:

Gelatin – 1 package per 1 liter

Sweet sand – 8 tbsp.

Ingredients

Cookies – 300 gr.

Butter – 100 gr.

Cream 35% fat – 200 gr.

Mascarpone – 250 gr.

Vanillin – 1 sachet

Nutmeg - a pinch

Ingredients

Ready-made sponge cake – 1 pc.

Snow white chocolate – 200 g

Heavy cream – 300 ml

Mascarpone – 320 g

Gelatin – 2 sheets

Mirror glaze – 350 g

Water for softening gelatin - as needed

Berries and mint for decoration - optional

Ingredients

Butter – 80 g

Sweet sand – 40 g

Vanilla sugar – 15 g

Gingerbread seasoning – 1 tsp.

Flour – for rolling out dough

For the main part:

Sweet sand – 200 g

Baking powder – 2 pinches

Seasoning for gingerbread – 1 tbsp.

Butter – 6 g

Breadcrumbs – 2 tbsp.

Orange marmalade – 700 g

Mascarpone – 250 g

Whipping cream – 1000 ml

Black chocolate – 100 g

Chopped almonds – 100 g

For decoration:

Dull marzipan – 300 g

Green marzipan – 200 g

Reddish marzipan – 100 g

Vegetable oil – 2 ml

Figured decors aimed at a specific theme – 2 packs

Ingredients

Grated carrots – 130 g

Brown sugar – 130 g

Walnuts – 80 g

Vegetable oil without aroma – 110 g

Baking powder – 1 tsp. (under the knife)

Cinnamon – 0.5 tsp. (taste)

Nutmeg - a pinch

Orange (lemon) zest – 2 tsp.

Lemon juice – 20 ml

Cream:

Cream (for whipping) – 150 ml

Mascarpone – 250 g

Sweet powder - to taste

Comments and reviews on selected recipes

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Mascarpone cake: a recipe for making it at home

Italian mascarpone cheese is loved by almost all culinary specialists due to the fact that no matter what dish it is used in, it constantly imparts tenderness and a unique taste to it. Even ordinary bread with it is already a work of cooking, let alone sweet pastries.

Mascarpone is often used as part of desserts - they turn out unusual and unique. Now imagine a mixture of strawberries, hot chocolate, sponge cake, whipped cream and Italian cream cheese. I think almost everyone's mouth watered. Specifically, the recipe for sponge cake with mascarpone will be the subject of my current publication. It's easy to prepare, and most of the ingredients are always on hand.

Kitchen appliances and utensils: Container for kneading dough, container for whipping cream, pan for icing, dish for cake, mixer, multicooker.

Products you need

Testicles	6 pcs.
Sugar	150 g
Flour	150 g
Salt	0.5 tsp.
Baking powder	1 tsp.
Butter	1 tbsp. l.
Cream	500 ml
Mascarpone	400 g
Sweet powder	400 g
Strawberry	10 pieces.
coconut flakes	1 tbsp. l.
Dark chocolate	100 g

Individuality of product selection

To make a sponge cake with mascarpone cream, you need to choose cream with at least 33-35% fat content.

The history of mascarpone cake

The birthplace of mascarpone cheese is Italy. It was there that, several centuries ago, they came up with the idea of preparing it from the milk of cattle and buffaloes, which were fed with the freshest herbs and flowers to give the milk a special taste. The first mention of mascarpone dates back to the end of the 16th – beginning of the 17th century. Since that time, cream cheese has become an integral ingredient in ordinary Italian desserts and cakes based on sponge, shortbread and pancake dough, also with various additives in the form of berries, fruits, chocolate, liqueurs, honey, etc.

How to make a mascarpone cake at home

To make the process as clear as possible, I roughly divide making a cake with mascarpone at home into four steps:

Baking sponge cakes.
Making cream.
Assembling the cake.
Cake decoration.

I accompany all stages with photos.

We start by baking a homemade sponge cake with mascarpone. To be honest, my oven is not so hot, so I got the hang of cooking sponge cakes in a slow cooker. There it always comes out supreme and tender in taste. I will note that in the recipe that I took as a base, pink dye is introduced into the biscuit. I didn't add it.

We prepare a regular sponge cake. We will need eggs - 6 pcs.
Separate the yolks from the whites. Using a mixer, beat the yolks with sugar (150 g) until a whitish coating appears on the surface.

Add salt - 0.5 teaspoon and continue to beat with a mixer until a stable mass appears.

Mix 150 g of flour with 1 teaspoon of baking powder and pour into the yolks in small portions. Stir constantly. Then carefully add the proteins into this mixture.

Lubricate the bottom and sides of the multicooker bowl with butter. Pour out the dough. Select the “Baking” option in the menu. Set the timer for 1 hour. Meanwhile, prepare the cream from mascarpone and cream.

Mascarpone cake cream recipe

Using a mixer, beat the cream (300 ml) and sweet powder (400 g) until a homogeneous mass is formed.

Add 400 g of mascarpone to the creamy mass and mix very carefully with a mixer with a whisk attachment, turning on a leisurely speed. The mascarpone cream for the cake is ready.

How to perfectly decorate and serve a mascarpone cake

I really like the combination of bright red strawberries with black frosting - it's always elegant and delicious. You can also add cookies, sweets, and meringues to this decoration.

To decorate cakes with mascarpone, various fruits and berries are used - apples, blackberries, currants, raspberries, kiwi, tangerines, dried fruits. They are simply placed on top of the cake or filled with jelly.

Cake making tips and tricks

You only need to add well-chilled cream to the mascarpone cream for the cake. This way they will whip up better and more uniformly.
Strawberries can be replaced with other berries and fruits. For example, use kiwi as a layer and decorate the top with strawberries, or vice versa.
To ensure that the biscuit cuts perfectly, you can keep it in the refrigerator for some time.
If you do not have the ability to purchase ready-made cheese, do not worry, as there are a huge number of recipes for mascarpone cream for a cake. Mascarpone cheese is also easy to create at home. For this you will need 400 g of full-fat sour cream (at least 25%) and 2 tablespoons of lemon juice. (You can use 1 liter of heavy cream instead of sour cream. Then 3 tablespoons of lemon juice will be useful.)
Mix the ingredients and place on medium heat. Keep the mixture on the stove for 5 minutes. It doesn't have to boil. Then remove from the stove and cool. Place a colander in a bowl and cover its bottom with several layers of gauze or a waffle towel. Pour the mixture there. Cover with a lid and place in the refrigerator overnight (that is, in the dark) . From 400 g of sour cream per night (that is, in the dark) you should get about 250 g of cheese. Now it can be used on cream for a cheese cake. There is also the most common recipe for mascarpone - buy homemade heavy cream at the market. First freeze them and then defrost them later. Place on cheesecloth and let the water drain.

Video recipe for cake with mascarpone

To make it clearer how to prepare a mascarpone-based cake, here are two video recipes for making an ordinary sponge cake, as well as mascarpone cream. The first video perfectly shows how to properly knead biscuit dough.

From the second, you will learn how to comfortably cut a sponge cake into several parts using a thread, prepare whipped cream and assemble the cake:

Sponge cake with mascarpone cream

Hello, my girls and boys, remember, a couple of posts back I promised you a recipe for a delicious cake with chiffon sponge cake? So, here it is: a sponge cake with mascarpone cream and cream, chiffon sponge cake and a blueberry layer.

A couple of aspects about the mascarpone cake

Before you start the recipe , you should find out a couple of aspects.

Biscuit

Cakes on chiffon sponge cake do not need to be soaked. This biscuit is already very tender and juicy. I talked about this in detail in the article about Chiffon sponge cake.

If this recipe seems very powdery to you, then a traditional sponge cake is completely suitable for this cake, which, however, will need to be soaked. See how and what to soak the biscuit here.

Mascarpone cream is one of my favorites, both in working with it and in eating it. In addition, everyone likes it, because it is very similar to the ice cream of our youth - ice cream. The ratio of cream and mascarpone can be any. I vary depending on available products. The following rule simply applies here:

if there is more cream than mascarpone, the cream will be the most airy, and if on the contrary, the cream will be the densest

This will not particularly affect the taste, because mascarpone is processed cream. Savory and different.

Berry layer

The berry layer I have is blueberry with pectin. Compared to gelatin-based jelly, it is softer and less rubbery.

Instead of blueberries, you can use any available berries or fruits.

I also added a little blueberry puree to the final coating just for color. I did not add puree to the cream itself so that the berry flavor in the cake would not be predominant.

Cake recipe with mascarpone cream

List of ingredients

For the biscuit:

flour - 264 gr.
sugar - 300 gr.
baking powder - 3 tsp.
salt - 1 tsp.
vegetable oil - 125 gr.
egg yolks - 5 pcs.
cool water - 188 ml
vanilla extract - 2 tsp.
zest of 1 lemon - optional
egg whites, room temperature - 1 cup (7-8 pcs.)
wine granite - ½ tsp. (better) or a few drops of lemon juice

Wine granite (cream of tartar) perfectly levels out the meringue. The meringue with it comes out perfect. Can be ordered on iHerb . Discount code POR7412 .

For blueberry jelly

200 gr. blueberry puree
100 gr. Sahara
10 gr. pectin

For cream

cool heavy cream, 33−35% - 500 gr.
mascarpone cheese - 250 gr.
sweet powder - 80 gr.
vanilla extract - 1 tsp.
blueberry puree - 1 tsp. (for final coat color)

Step-by-step manufacturing recipe

Biscuit:

Preheat the oven to 160º . Let's prepare a mold with a diameter of 24 cm. There is no need to grease or cover it with anything.
In a bowl, mix flour, sugar, baking powder and salt, and sift everything together into a deep bowl.
We make a depression in the center and add in the following order: vegetable oil, yolks, water, vanilla, lemon zest and mix with a wooden spoon or spatula until a homogeneous dough is formed.
In a mixer bowl, beat the whites with the addition of cream of tartar or lemon juice until very stiff peaks form, but at the same time be careful not to overbeat the meringue.
Pour the dough evenly into the bowl with the meringue, distributing it in a thin layer over the surface of the meringue, and very carefully mix it in with a spatula using folding movements from bottom to top.
Immediately put the dough into the mold, without greasing or covering it with anything, and bake in a preheated oven at 160º for 55 minutes.
We check the readiness by pressing with a finger and if the surface of the sponge cake is springy and after pressing it returns to its previous shape, then remove the sponge cake.
A very important point: right out of the oven, turn the sponge cake upside down and place it on two molds or pans of similar height so that the sponge cake does not become a donkey. Leave the chiffon in this position until it cools completely.
After cooling, we run a knife between the biscuit and the walls of the mold, and remove the biscuit from the mold with a sharp blow on the table.
To make it easier to cut the biscuit into shortcakes, leave it overnight (that is, at night) in the refrigerator, wrapped in cling film.

Blueberry jelly

To prepare 200 gr. blueberry puree, I defrosted 250 gr. frozen blueberries, painstakingly pureed in a blender and rubbed through a sieve.

In a saucepan, bring the blueberry puree to a boil and reduce the heat.
Mix the sugar and pectin very carefully and add it to the puree with vigorous stirring. Cook over moderate heat for 5 minutes.
Wrap a ring 20 cm in diameter a couple of times with cling film and make a hole on top.
Pour the jelly into a ring and put it in the freezer for 1-2 hours.

Cream with mascarpone

Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk. Additional cooling will help us whip the cream much faster.
Then add mascarpone, sweet powder, vanilla essence to the same bowl and beat first at low speed, and then at high speed, until stable peaks form.
Divide the cream into 3 equal parts and, if desired, add fruit puree to one part and carefully mix it into the cream with a spatula.
Transfer the cream into a pastry bag and store in the refrigerator until assembly.

As I already said, the ratio of cream and mascarpone can be completely different. If you like the thickest cream, take 500 g. mascarpone and 250 gr. cream.

Assembling the cake

Cut the biscuit into 3 equal shortcakes. It is better to collect the cake in a ring.
Place one part of the cream onto the first sponge cake in a spiral and cover it with the second sponge cake.
Then we deposit the narrowest layer of cream and place a rim on top along the edge.
Place frozen puree inside, cover with a third sponge cake and place the cake in the refrigerator for 1 hour to stabilize.
After this, carefully remove the ring and cover the top and sides with a thin layer of blueberry cream. This is a pre-coat.
Place the cake in the refrigerator for another 1 hour to stabilize. We also send the remaining cream into the cold.
Finally, cover the cake with the remaining cream and leave it in the refrigerator for 3-4 hours.
You can decorate the cake with the freshest berries, meringues, marshmallows, etc.

a traditional sponge cake for this cake , soak it in syrup:

100 gr. Bring sugar to a boil with 100 gr. water and, if desired, add cognac or other alcohol. Cool and brush the sponge cakes with a brush.

I say goodbye until we meet again.

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