Soft Mascarpone Cake -

Soft Mascarpone Cake

Indulge in the ethereal delight of a Soft Mascarpone Cake, a fluffy creation with layers of delicate sponge and luscious mascarpone filling, perfect for any celebration.

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Prep Time 30

Cook Time 15

Total Time 6 30

Servings: 8 slices

Course: Cake, Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

For the Sponge Cake

4 pieces eggs
120 g sugar
120 g 0000 flour
1 teaspoon vanilla extract
1 pinch salt
1 teaspoon baking powder (optional)
120 ml milk

For the Syrup

1 tablespoon sugar
1 teaspoon vanilla extract

For the Filling

400 g mascarpone cheese
250 ml very cold heavy cream
80 g confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
3 tablespoons cold water

For Dusting

Confectioners' sugar For dusting before serving

Method

Preparation

Preheat your oven to 180°C (356°F) and line a rectangular baking sheet with parchment paper.
In a bowl, beat the eggs with sugar and salt until fluffy.
Add vanilla extract and mix briefly.
Gently incorporate the sifted flour and optional baking powder in 2-3 additions.
Pour the batter into the prepared baking sheet and bake for 12-15 minutes until golden.
Allow the sponge to cool before cutting it into two layers.
Mix milk, sugar, and vanilla until dissolved to create the syrup.
Hydrate gelatin in cold water, then heat until liquefied.

Filling and Assembly

Beat heavy cream with confectioners' sugar until thick.
Mix mascarpone with remaining vanilla until creamy, then fold in whipped cream and gelatin.
Layer one sponge layer in a dish, moisten with syrup, and add mascarpone filling.
Repeat with the second layer.
Refrigerate for 5-6 hours or overnight.

Serving

Dust with confectioners' sugar before serving, and cut into squares.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed fresh.