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–+ servings
A mascarpone cream cake on a cake stand.

Mascarpone Cream Cake

Author: Veena Azmanov
Prep Time: 30 mins
Cook Time: 40 mins
Chilling Time: 4 hrs
Total Time: 1 hr 10 mins
Calories: 626kcal
Adjust Servings Here: 9 servings

Description

This mascarpone cream cake is a creamy, rich and indulgent affair. Light sponge cake layers topped with a rich vanilla pastry cream, layers of mascarpone cream, and whipped cream. A delicate yet exotic and perfect entremet type dessert when you need to celebrate.

Ingredients 

Makes one 8-inch round cake

    Cake

    • 4 (4 ) Eggs large
    • ½ cup (100 g) Caster sugar
    • 4 oz (60 g) Unsalted butter (½ stick) melted
    • ¾ cup (90 g) All-purpose flour
    • 2 tablespoon Cornflour 
    • 1 teaspoon Vanilla
    • ½ teaspoon Salt
    • ⅛ teaspoon Cream of tartar optional

    Pastry cream

    Mascarpone and Whipped Cream layers

    Extra

    Instructions

    Cake

    • Preheat the oven at 170 C/ 340 F.
    • Grease and line two 8-inch round pans with parchment paper.
    • Melt butter and set aside to cool.
    • Sift the flour, baking powder, and salt twice.
    • Using the whisk attachment on the mixer whip the egg with cream of tartar or pinch of salt.
    • Gradually add the sugar.
      Then whip until the eggs are light and foamy (ribbon stage).
    • Add the vanilla and combine well.
    • Sift the flour mixture over the whipped eggs and gently fold with a spatula in three editions.
    • Add a few tablespoons batter to the cool butter and combine well.
    • Then add the butter mixture to the batter.
    • Divide the batter equally between the two baking pans.
    • Bake for about 15 to 20 minutes until top is lightly browned, the top springs back when touched and the cake leaves the sides of the pan.
    • Transfer to a wire rack and invert immediately to prevent the cake from sinking.
    • Cool completely before decorating.

    Pastry cream

    • In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.
    • Slowly add the milk while whisking to prevent lumps.
    • Place the saucepan on medium heat until the pastry cream thickens.
    • You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.
    • Sieve through a sieve.
    • Cover with the plastic wrap touching the surface of the cream.
    • Chill for at least four hours.
    • When ready to assemble place in a piping bag.

    Mascarpone cream

    • whip the cream and set aside.
    • Cream the mascarpone with powdered sugar and vanilla until light and fluffy.
    • Combine half the whipped cream to the mascarpone cream - and combine well.
    • Place the mascarpone in one piping bag.
    • Place the remaining whipped cream in another piping bag.

    Assemble

    • Use a tall (3 inch) cake ring or springform pan to layer the cake (line the cake ring with a cake sleave for easy removal).
    • Place one layer of cake in the bottom of the ring.
    • Generously brush the cake layer with 60 ml (4 tablespoon) of sugar syrup.
    • Spread half the pastry cream over the cake layer.
    • Followed by a generous layer of mascarpone cream.
    • Then place the second layer of cake and brush with 4 tablespoon of sugar syrup.
    • Followed by the layers of vanilla pastry cream and mascarpone cream.
    • Finally, top with the whipped cream.
    • Smooth the whipped cream with a spatula.
    • Pipe any remaining whipped cream as a border.
    • Chill the cake while you prepare the glaze.

    Glaze

    • Add gelatin to the remaining sugar syrup.
    • Let soak for a minute.
    • Then heat in the microwave for 30 secs at 50% power until dissolved.
    • Let cool slightly before you pour on the whipped cream in between the piping.
    • The cake must be chilled for at least 4 hours before serving.

    Serving

    • To unmold the cake without a plastic sleeve - run a knife dipped in hot water.
    • You can serve this cake with fresh fruits but it really needs nothing more.

    Recipe Notes

    Storage

    • This cake must be kept chilled at all times - and must be served chilled.
    • The layers of vanilla pastry cream, and whipping cream will not stand warm room temperature. 
    • Any leftover can be kept in the fridge. The whipping cream will start to lose volume after 24 hours so the layers will get softer.
    • Ideally, you want to finish any leftovers in the next 2 to 3 days.
     
    Featured Recipe Below - Skinny Tiramisu (also a type of Italian mascarpone cake using mascarpone cheese)

    The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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