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.
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.
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.
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.
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.
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.
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.
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