Sponge cake with mascarpone cream

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:

1. 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.
2. In a bowl, mix flour, sugar, baking powder and salt, and sift everything together into a deep bowl.
3. 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.
   
4. 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.
   
5. 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.
   
   
6. 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.
   
7. 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.
8. 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.
   
9. 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.
10. 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.

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

Cream with mascarpone

1. Pour the cream into the mixer bowl and place it in the freezer for 15 minutes, using a whisk for whipping. Additional cooling will help us whip the cream much faster.
2. 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.
3. 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.
   
4. 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

1. Cut the biscuit into 3 equal shortcakes. It is better to collect the cake in a ring.
2. Place one part of the cream onto the first sponge cake in a spiral and cover it with the second sponge cake.
3. Then we deposit the narrowest layer of cream and place a rim on top along the edge.
4. Place frozen puree inside, cover with a third sponge cake and place the cake in the refrigerator for 1 hour to stabilize.
5. After this, carefully remove the ring and cover the top and sides with a thin layer of blueberry cream. This is a pre-coat.
6. Place the cake in the refrigerator for another 1 hour to stabilize. We also send the remaining cream into the cold.
7. Finally, cover the cake with the remaining cream and leave it in the refrigerator for 3-4 hours.
8. 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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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

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:

1. Baking sponge cakes.
2. Making cream.
3. Assembling the cake.
4. 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.

In the meantime, the biscuit should be ready. At the end of baking, it should be simmered for another 15 minutes with the lid closed in the “Heating” mode. Then we insert the steaming device into the bowl. Turn the bowl over. Remove the biscuit, place it on a wooden board and wait until it cools down.

We need to divide the cooled sponge cake into three parts. This is very comfortable to create using a thick thread. Using a knife, mark three equal parts on the sides and make cuts on 4 sides. We insert it into their thread. We cross its ends and stretch it through the entire biscuit. One part is divided. We repeat the function, separating the second and third parts. The sponge base for the delicious mascarpone cake is ready for assembly.

Grease the bottom crust with butter cream. Place sliced ​​strawberries on the sides. Then we coat the 2nd and 3rd cakes, as well as the sides of the cake.

Place the semi-finished product in the refrigerator for half an hour. This is necessary so that the cream slightly saturates the shortcakes, and they stick together perfectly.

Meanwhile, prepare the glaze to decorate the mascarpone cheese cake. Break a chocolate bar (100 g) into pieces and put them in a saucepan. Heat the cream (200 ml) until hot and pour it over the chocolate. Stir until smooth. If the mass turns out to be very thick, heat it on the stove until it reaches the desired watery state.

Fill the cake with glaze. Place whole strawberries and sprinkle with coconut flakes. After infusing for 30 minutes in the refrigerator, the mascarpone cake according to my recipe can be tasted.

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:

Pancake cake with mascarpone cream and berry sauce

Pancake cake “Bouquet of roses”

Rich sweet brioche bread for breakfast

Chicken with lemon and lavender

Tart “Country” with almonds and apricots

Cake “Lika” with lemon and strawberries

• Valentine's Day
• February 23
• March 8

This extraordinary pancake cake with delicate mascarpone cream with a coffee note and berry sauce is a must-try.
For the recipe, my thanks to Alena alenakogotkova

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Advice

Both pancakes and custard can be made without cream, using only milk, increasing its quantity. It tastes better with cream.

Preparing pancakes:
Mix eggs, milk, cream, sugar, salt, vanilla extract with a whisk until smooth.
Add sifted flour evenly and mix. The dough mixture is similar to watery cream. Let the dough sit for 20-30 minutes.
Then bake thin pancakes in a perfectly heated frying pan, lightly greasing it with oil.

On the second side, the pancakes need to be fried for a very short time, about 30 seconds.
The photo shows the difference between the first side of the pancake and the second. The pancakes should not be very fried, thin and elastic. From this amount of dough I got 18 pancakes with a diameter of 23-24 cm and another pancake “octopus”.

Preparing the custard:
I made the custard according to Luca Montersino's method, described carefully in this recipe.
But you can also use the traditional method, i.e. Mix the yolks with sugar with a mixer until fluffy and light in color, add starch and mix. Heat the milk almost to a boil and carefully pour it into the yolks in a narrow stream, stirring them constantly. Place over low heat and cook until thickened, stirring.

Transfer the finished cream to a clean bowl, cover the surface with cling film, placing it directly on the cream, and cool until slightly warm.
Pour coffee mixed with liqueur into the custard and stir.
Melt the snow-white chocolate in a water bath with water at a low boil and add to the custard (chocolate and cream should be approximately the same temperature ).

mascarpone at room temperature with a spoon or mixer (just a few seconds, no need to beat), add custard to it in parts and gently mix until smooth.

Whip the cream to soft peaks, add in parts to the mascarpone mass and mix gently from bottom to top, keeping the cream light.

Assembling the cake:
Place the pancake on a dish and grease it with cream (1-2 tablespoons of cream here and there per pancake).
Continue until the pancakes or cream are finished. We put the assembled cake in the refrigerator overnight (that is, in the dark) .

*I didn’t have enough cream for all the pancakes; I had to coat the last ones with a very thin layer. For 18 pancakes with a diameter of 23 cm (as it happened for me), I would make more cream.

* Advice: if you don’t want the cake to come out mounded, you should try to spread more cream on the sides of the pancakes, and in the middle with the thinnest layer.

Prepare the berry sauce:
Mix the berries (frozen ones do not need to be thawed) with sugar, put on low heat and cook for 10 minutes.

*If the berries are fresh, you can throw in a few berries in advance to decorate the cake. If frozen, remove the remaining berries whole after cooking.

Puree the berries with a blender; if desired, you can rub them through a sieve.
Dilute the starch with a drop of water and pour into the berry puree, put on heat and cook until thickened for 4-5 minutes.

Cool the berry sauce.
*The sauce may vary in thickness, depending on the juiciness of the berries you use.

Remove the finished cake from the refrigerator 1 hour before serving. Pour over berry sauce, garnish with berries, and sprinkle with chopped almonds or almond petals.

Enjoy your tea!

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fullandhappy

Full&happy: life is magnificent and amazing

A completely win-win option for a very festive cake. And there are three circumstances for the win-win situation given to us. 1st – a basic recipe for a sponge cake that keeps coming out. 2nd – buttercream, which, while easy to make, is superbly moist and delicious. And third is strawberry syrup, which I prepare from frozen berries, available at any time of the year. It is he who gives this cake its juiciness and strawberry flavor.

The cake was made as a gift to my friend for her birthday, so there is a photo of the cut.

The proportions are for a large cake weighing about 2.5 kg. You can safely divide them into two.

For the biscuit we need:

For each shortbread, which we will later cut into 2 more pieces:.
5 large eggs
1 tbsp.
flour (160 g) 1 tbsp.
sugar (200 g) 1 tsp.
baking powder 2 tbsp.
vegetable oil Pinch of salt
Vanillin packet

For cream:
500 g. mascarpone
500 ml.
cream 33-35% 1 tbsp.
sweet powder Pinch of salt
A packet of cream thickener or 2 tsp. gelatin (optional)

For strawberry syrup:
400 g frozen strawberries
400 ml.
water 125 g sugar

For layering and decoration: berries, sugar, sweet powder, fresh flowers

What we do:
We bake the biscuit the day before.
For the 1st shortbread (which we will divide into two more): separate the yolks from the whites. Grind the yolks with sugar until white, add vegetable oil. Sift flour with baking powder and vanilla. Beat the whites with a pinch of salt until stiff peaks form; add the whites to the dough piece by piece.

Preheat the oven to 180 degrees. Grease a baking dish (I have a silicone one with a diameter of 20 cm) with vegetable oil and sprinkle with flour. For greater reliability, you can cut a circle along the bottom of the mold from baking paper, place it on the bottom, and grease it with butter. Then you literally just remove the sponge cake from the mold.

We spread the dough, bake for 40-50 minutes, check the readiness with a toothpick. If the top begins to burn and the biscuit is not ready yet, cover it with foil. Cool the biscuit slightly in the mold, then run a knife along the sides of the mold and turn it over. In this inverted state, leave it to cool. This is also necessary so that the cap, which probably grew during baking, is leveled out. Real confectioners usually cut off this cap, but we are home confectioners, so we’ll leave it.

Wrap the cooled biscuit in a bag/film and put it in the refrigerator for at least 3-4 hours, and preferably overnight (that is, in the dark) . During this period of time, the biscuit will become the most juicy and it will be even easier to cut.

Wrapped in film, this sponge cake can easily be stored in the refrigerator for up to 2 weeks. Before inserting, cut any biscuit crust into two parts horizontally.

For strawberry syrup: combine strawberries (without defrosting), water and sugar in a saucepan. Cook over low heat for 20-25 minutes. Cool the syrup and puree in a blender until smooth.

For the cream: place the mascarpone in a bowl and leave until it reaches room temperature.
In another bowl, beat the cream with a pinch of salt, at the end add sweet powder in parts and a cream thickener, if using. Add the cream to the mascarpone, stirring gently. If there is no thickener, and you want the densest mixture of cream, then you can use gelatin: add water and dissolve over very low heat. Cool the gelatin slightly, add to the cream and put it in the refrigerator.

Assembling the cake:
soak the first cake generously with syrup. To make the cake look neater, apply cream in a circle from an envelope/bag. You can spread the cream in the middle with a spatula. You can also place strawberries along the edge. Soak the second cake with syrup on both sides, then again with cream, berries, and so on. It is important to soak the shortbreads perfectly, because... The biscuit itself is dry.

Just before serving, we also decorate the top crust with cream, fresh berries, and flowers (I used lilac).

And this is a version of a cake for the birthday of my friends daughter. The flags were made trivially - wood sticks, cardboard, tape and scissors)