Mascarpone Cake
Description
This recipe won't take much time. For a while, when I was still a college senior, I worked part-time in a cafeteria. The bestseller (this was the mid-2000s) was a mascarpone cake that was delivered to us frozen. We would thaw it, arrange it nicely in the display cases — and sell it. Was that cake tasty? Basically, yes — it sold out better than anything else. But... you understand that a freshly made cake prepared with your own hands will beat any thawed one hands down. Of course, I learned a very simple mascarpone cake recipe. Around the third or fourth attempt to make it at home, I ended up with a truly delicious cake. Sharing the optimal recipe
Instructions
- 1
Step 1
Mix a cup of flour, 2/3 cup sugar, the zest of one lemon, and 6 tsp melted butter.
- 2
Step 2
Mix well with a spatula.
- 3
Step 3
Into a separate bowl, sift 2 cups flour, 1 teaspoon baking powder, and baking soda.
- 4
Step 4
In another bowl, mix 100 g butter, lemon zest, and a cup of sugar. Mix thoroughly, then add 3 eggs and the juice of one lemon. Add the dry mixture from the previous step to the resulting batter and beat well.
- 5
Step 5
Divide the dough between two baking pans.
- 6
Step 6
Top with a few frozen or fresh berries.
- 7
Step 7
Spread the cream mixture from step one on top. Bake in an oven preheated to 180°C until a toothpick inserted in the center comes out clean, about 30–40 minutes.
- 8
Step 8
Let the ready-made biscuits cool. Meanwhile, prepare the cream. Whisk the mascarpone, milk, and 4 tsp. sugar until smooth.
- 9
Step 9
Take the sponge cake layer and spread it with the mascarpone cream you've made.
- 10
Step 10
Place the second sponge layer on top and dust everything with powdered sugar. Let the cake rest in the refrigerator for at least 1 hour (so the cream can set slightly), then it is ready to serve.