This Mascarpone Plumcake is an exquisite dessert that combines the creamy richness of mascarpone with the aromatic nuances of rum and amaretto. Featuring a soft, moist texture that melts in your mouth, this cake is made even more delightful with the addition of crushed amaretti cookies for a subtle almond crunch. Its preparation without butter or oil makes it a unique recipe, focusing on the lushness of the mascarpone to provide its decadent texture.
Why You'll Love This:
The charm of this plumcake lies in its sophisticated flavor profile and moist, dense texture. The mascarpone offers a luxurious creaminess, while the rum and amaretto provide deep, complex flavors that are both comforting and indulgent. This cake is perfect for those who appreciate a less traditional, incredibly rich dessert that doesn't rely on butter or oil for its luscious consistency.
Perfect Occasion:
This plumcake is ideally suited for special occasions, such as anniversaries, adult birthdays, or any gathering where you want to impress with a refined and elegant dessert. It's also perfect for a high tea or as a sophisticated finish to a dinner party. Serve it as a festive treat during the holiday season to truly wow your guests.
Decoration Tips:
For a beautiful presentation, dust the cooled cake with powdered sugar or cocoa powder. You can also top it with more crushed amaretti cookies and a few pieces of dark chocolate before baking to enhance its appearance and texture. A dollop of whipped cream on the side or a drizzle of amaretto glaze can elevate it further when serving.
Ingredients:
- 4 eggs
- 200 g sugar
- 250 g mascarpone cheese
- 150 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 packet of baking powder
- Soft amaretti cookies, crushed, as needed
- 1 tablespoon rum
- 1 tablespoon amaretto liqueur
Instructions:
- Preheat your oven to 170°C (338°F) for a convection oven, or 180°C (356°F) for a conventional oven. Grease and flour a plumcake mold, or line it with parchment paper.
- In a large bowl, using an electric mixer, beat the eggs. Gradually add the sugar and mascarpone, continuing to mix. Incorporate the rum and amaretto liqueur.
- Sift in the cocoa powder, flour, and baking powder gradually, mixing until the batter is smooth and free of lumps.
- Pour the batter into the prepared mold. Sprinkle the top with crushed amaretti cookies and, if desired, some dark chocolate pieces.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the mold before removing and serving.
Enjoy!