Discover the delightful taste of our Velvety Smooth Mascarpone Cake, a heavenly dessert that combines the creamy richness of mascarpone cheese with a tender, fluffy cake base. Enhanced with a touch of vanilla and a light dusting of powdered sugar, this cake is a testament to the art of simple yet elegant baking.
Why You’ll Love This: This cake is a celebration of texture and taste. The smooth mascarpone offers a luxurious creaminess, perfectly complemented by the softness of the cake itself. The subtle vanilla flavor elevates the overall experience, making each bite a delicious journey.
Perfect Occasion: Whether it’s a family gathering, a special celebration, or just a moment of indulgence, this Mascarpone Cake is sure to impress. Its refined yet approachable character makes it a great choice for any event where you want to offer a touch of sweetness and sophistication.
Ingredients
- 300g mascarpone cheese
- 6 whole eggs
- 180g sugar
- 70g all-purpose flour
- 25g cornstarch
- 120ml milk
- 80g butter
- 3 teaspoons of baking powder
- Seeds from half a vanilla bean (or a sachet of vanilla sugar)
- A pinch of salt
- Powdered sugar for dusting
Instructions
- In a small saucepan, melt the butter with the milk over low heat.
- Separately, gently melt the mascarpone in a heatproof bowl over a pot of simmering water.
- Separate the yolks from the whites of the eggs.
- Gradually add each yolk to the mascarpone, whisking continuously over the simmering water. Mix in 50g of sugar.
- Stir in the melted butter and milk, blending constantly.
- Sift in the flour and cornstarch, mixing to prevent lumps.
- Remove from heat, then stir in vanilla seeds and salt.
- In a separate bowl, whip the egg whites with the baking powder. After a few seconds, add the remaining sugar and continue beating until they are fluffy and white.
- Gently fold the beaten egg whites into the mascarpone mixture.
- Grease and flour a 20cm high-sided springform pan (at least 6cm tall).
- Place the springform pan in a larger roasting pan, filling the roasting pan halfway with water.
- Bake at 200°C for 15 minutes, then lower to 160°C and bake for another 20-25 minutes. Do not open the oven during baking.
- After baking, turn off the oven and let the cake sit inside for 40 minutes.
- Remove, cool to room temperature, then refrigerate for at least 3 hours.
- Unmold and dust with powdered sugar before serving.
Enjoy this Velvety Smooth Mascarpone Cake, a perfect blend of rich creaminess and delicate texture.
