Go Back

Milanese Mascarpone Wreath

A delightful Italian wreath cake made with buttery dough and creamy mascarpone, layered with strawberries and served for indulgent gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 150 g Butter or Margarine Room temperature
  • 1 pinch Salt
  • 200 g Sugar
  • 3 packets Vanilla Sugar
  • 5 pieces Eggs (Size M) At room temperature
  • 225 g Flour
  • 75 g Cornstarch
  • 1 packet Baking Powder
  • 150 g Amarettini Crushed
For the filling and decoration
  • 375 g Whipping Cream For whipping
  • 125 g Whipping Cream For mixing
  • 2 packets Cream Stabilizer
  • 500 g Mascarpone
  • 4 tablespoons Strawberry Jam
  • 4-5 pieces Strawberries For decoration
  • 1 tablespoon Pearl Sugar For decoration

Method
 

Preparation
  1. In a large mixing bowl, beat the room-temperature butter, a pinch of salt, sugar, and 1 packet of vanilla sugar until light and fluffy.
  2. Gradually incorporate the eggs one at a time.
  3. In a separate bowl, whisk together the flour, cornstarch, and baking powder.
  4. Gently fold the dry mix into the buttery mixture, then add half of the crushed Amarettini.
Baking
  1. Transfer the batter into a greased wreath-shaped cake pan and bake at 200°C (or 175°C for convection) for about 30-35 minutes.
  2. Let the cake cool completely.
Cream Preparation
  1. While the cake cools, whip 375 g of cream until peaks form.
  2. Add the remaining vanilla sugar and cream stabilizer.
  3. Mix some of the whipped cream with the mascarpone until smooth.
Assembly
  1. Slice the cooled cake into three layers, spreading a layer of strawberry jam and mascarpone mixture between each layer.
  2. Cover the entire wreath with the remaining mascarpone cream.
  3. Press crushed Amarettini onto the sides and top with strawberries and pearl sugar.

Notes

Store leftovers covered in the fridge for up to 3 days. Ensure the ingredients are at room temperature for the best blending.