How to make a sponge cake with mascarpone cream. Sponge cake with mascarpone. Invitation to discuss the cake and possible improvements

It's an Italian cream cheese. It has a soft pasty texture. Quite often it is used in the preparation of various desserts. Now we will tell you how to make a cake with Mascarpone cheese.

Mascarpone cheese cake recipe

Ingredients:

• mascarpone cheese - 0.5 kg;
• sugar - 5 tbsp. spoons;
• eggs - 5 pcs.;
• liquor - 0.5 cups;
• espresso coffee - 400 ml;
• Savoiardi cookies - 40 pcs.;
• salt - a pinch;
• cocoa - 2 tbsp. spoons.

Cooking

In a deep bowl, mix espresso, liqueur and sugar. We send it to the refrigerator. Beat egg yolks with sugar, add mascarpone cheese and mix. Beat egg whites with a pinch of salt until foamy. Mix the protein mass with the cheese and mix, then also beat with a mixer. soak in coffee mass and spread on a dish. Spread half of the cream on top and spread with a spoon. We spread again a layer of cookies and the remaining cream. Pour cocoa into a strainer and crush the cake on top. We send it to soak in the refrigerator for 12 hours.

Pancake cake with Mascarpone cheese

Ingredients:

For test:

• flour - 0.5 kg;
• milk - 0.5 l;
• eggs - 3 pcs.;
• vegetable oil - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• walnuts - 100 g;
• salt.

For cream:

• mascarpone - 0.5 kg;
• yolks - 4 pcs.;
• sugar - 200 g;
• vanilla sugar - 1 sachet.

Cooking

We make pancake dough: mix the sifted flour with sugar and salt, add beaten eggs, pour in vegetable oil and milk. Mix everything well, add chopped walnuts and mix again. Let the dough stand for about 15 minutes. Bake pancakes in a well-heated pan. Now we make a cream: grind the yolks with sugar and vanilla sugar until white. Spread the mascarpone and mix. Lubricate each pancake with the resulting cream and stack on top of each other, forming a cake. We also coat the sides and top with cream and sprinkle with nuts crushed into crumbs. We send the cake to the refrigerator for 2 hours.

Strawberry Cake with Mascarpone Cheese

Ingredients:

• flour - 1 cup;
• cream 33% fat - 150 g;
• mascarpone cheese - 0.5 kg;
• strawberries - 800 g;
• salt - a pinch;
• butter - 100 g;
• eggs - 4 pcs.;
• powdered sugar.

Cooking

Pour water into a saucepan, add salt and butter. Add the sifted flour, stirring constantly. Reduce the heat and cook, stirring constantly, until the mixture becomes homogeneous. Take it off the fire and let it cool down. Separately, beat the eggs and gradually pour into the dough, continuing to stir. From parchment we cut out circles with a diameter of 25 cm. You need to make 10-12 such circles. We apply the dough on paper in a thin layer.

We heat the oven to 180 degrees and send the prepared circles for 8 minutes. Then take out and let cool. Whip the mascarpone with the sugar and cream. Wash strawberries, dry and cut into slices. We coat each cake with cream and layer with strawberries. We send the cake to the refrigerator for 2 hours, and before serving, sprinkle it with powdered sugar.

Chocolate cake with Mascarpone cheese

Ingredients:

Cooking

Beat eggs with sugar, add sour cream, condensed milk and beat again. Mix flour with baking powder and cocoa. Pour the resulting dry mixture into the liquid mass and gently stir with a spoon. Put the dough in the refrigerator for about 1 hour. Lubricate the bowl of the multicooker with butter, spread the dough and cook for 1 hour 10 minutes in the “Baking” program. We let the finished cake cool, then cut it into 3 parts and grease the resulting cakes with cheese.

Cake with mascarpone is the dream of any sweet tooth. They are enjoyed even by those who are not very fond of sweets! Mascarpone is a legendary cheese from the Italian province of Lombardy, which is made from very thick cream and citric or acetic acid. Thanks to these ingredients, it is soft, but at the same time thick and fatty, ideal for pairing with a variety of products and suitable for a variety of desserts, from classic tiramisu to cupcakes. In our article, we will tell you how to prepare different versions of mascarpone creams. In addition, we will tell you how you can replace expensive mascarpone without losing the taste quality of the dessert. And, of course, we will share with you a couple of classic mascarpone cake recipes!

Mascarpone cream

The simplest mascarpone cream is prepared on the basis of the following ingredients:

• mascarpone cheese - 300 g
• powdered sugar - 1.5 cups
• lemon zest - from 1 lemon
• lemon juice - from ½ lemon

To achieve greater splendor of the cream, you need to put the cheese in the mixer bowl and beat it at low speed, gradually pouring the sifted powdered sugar into it. When all the powder is poured, you should increase the whipping speed and pour in the lemon juice very quickly, and also add the lemon zest last. The whole whipping process will take about 10-15 minutes. As a result, you should get an air cream for the cake.

You can experiment with the basic cream recipe by adding orange zest and juice for a sweeter taste, or lime for a more sour taste. Mint goes well with mascarpone, it gives the cream an amazing aroma and freshness.

If you want to glaze a cake with mascarpone cream or decorate cupcakes with it, then you should make the cream more “heavy” with butter. In this case, the basic ingredients are added:

• soft butter - 150 g
• vanilla extract - 1 teaspoon
• salt - 1 pinch

You need to start whipping the cream with butter, gradually pouring powdered sugar into it. After that, replace the mixer nozzle with a “paddle” and carefully add mascarpone, lemon juice with zest, and vanilla extract into the cream. Be careful not to beat the cream too long, otherwise the butter and cheese will separate, and the cream will look like cottage cheese.

Another classic combination is mascarpone and cream. To the base ingredients, add 100 ml of highly chilled high-fat cream intended for whipping. Whip such a cream should be, starting with cream. When they turn into airy strong peaks, you can spread cheese and other components to them, whipping everything at minimum speed.

Mascarpone cream goes well with fruit (think of the classic strawberry and mascarpone cake). It can also be supplemented with sour cream, condensed milk, honey, chocolate and coffee.

A cheap alternative to mascarpone cream!

Cake with mascarpone cheese is very tasty, but quite expensive. To save some money, you can make Philadelphia cream cheese cream, which tastes not much different from mascarpone. To prepare it, take:

• softened Philadelphia cream cheese - 300 g
• heavy cream for whipping - 0.5 cups
• softened butter - 5 tbsp. spoons

In a mixing bowl, beat all ingredients on high speed until smooth. This cream can be used for any desserts instead of mascarpone cream.

Mascarpone cake recipe

To begin with, we will give you a classic mascarpone cake recipe. This is the famous Pavlova cake, named after the Russian ballerina, and associated with her lightness and grace. To prepare such a cake, take:

• fresh fruits (peaches, raspberries, strawberries) - 400-500 g
• basil - 1 bunch
• eggs - 6 pcs.
• powdered sugar - 250 g for meringue + 2 teaspoons for cream + 0.5 teaspoons for sprinkling
• vanilla extract - 2 teaspoons
• wine vinegar - 2 teaspoons
• corn starch - 3 teaspoons
• mascarpone cheese - 500 g
• heavy cream for whipping - 250 ml

Preheat the oven to 100°C.

Beat the egg whites with a mixer until a strong foam, mix the powdered sugar for meringue with starch and gradually introduce this mixture into the proteins, without stopping beating. After that, pour vanilla extract and wine vinegar into the proteins, beat a little more.

We line a baking sheet with baking paper and spread the beaten egg whites in the shape of a circle, bake for 60 minutes until golden brown.

While the meringue is baking, prepare the fruit: wash them, remove the seeds and cut into slices, and finely chop the basil.

Now let's prepare the cream with mascarpone, as described above.

Let's start the formation of our dessert: put the cooled meringue on a plate, cover it with butter cream, lay berries and chopped fruits on top, sprinkle with basil and powdered sugar. Ready!

Sponge cake with mascarpone

Another classic dessert is the mascarpone biscuit cake. Soft biscuit dough and cream are ideally combined with each other, the cream impregnates the biscuit, but does not drip off it, making the cake not only tasty, but also very beautiful. We suggest you prepare a simple, but at the same time quite spectacular cake with mascarpone and cherries on a biscuit base. To prepare it, take:

• eggs - 3 pcs.
• powdered sugar - 150 g for dough + 150 g for cream
• flour - 150 g
• heavy cream for whipping - 300 g
• mascarpone cheese - 300 g
• cherries in their own juice - 200 g
• dark chocolate - 1 bar

Bake a biscuit: to do this, beat the eggs with sugar with a mixer, then gradually add the flour. Pour the resulting dough into a mold greased with butter, and bake the biscuit for 20 minutes at a temperature of 180-190 ° C. Cool the finished biscuit, then put a cherry on top of it (make sure that the juice from it stacks as much as possible, otherwise the biscuit will be very wet).

Make cream by whipping cream, mascarpone and powdered sugar. Spread the cream over the cherries and sprinkle with finely grated chocolate. It turns out a very tasty and tender cake! If you add cocoa to the biscuit and melted chocolate to the cream, you will get a chocolate cake with mascarpone. We wish you successful culinary experiments and bon appetit!

The most delicate mascarpone cheese will turn pastries into a festive treat! Choose the best mascarpone cake recipe.

Mascarpone Cake is a delicious and easy to make cake. Mascarpone cake is very quick and easy to prepare and eaten instantly.

Simple biscuit:

• Eggs - 6 pcs.
• Flour - 150 g
• Sugar - 150 g
• Baking powder - 5 g
• Salt - a pinch
• Vanilla sugar - 10 g

Cream Mascarpone:

• Mascarpone cheese - 300 g
• Cream (fatty) - 600 g
• Sugar - 150 g
• Vanilla sugar - 10 g

First of all, let's bake a simple biscuit. Prepare a round form, the diameter of the form is 26 cm. Cover it with parchment and grease with vegetable or butter. Mix flour (150 grams) and baking powder (5 grams).

Crack 6 eggs. Add a pinch of salt, vanilla sugar (10 grams) and granulated sugar (150 grams).

Beat with a mixer until the mass becomes white, fluffy and stable.

Sift in the flour and baking powder in two batches, gently mixing from top to bottom without changing direction each time.

Biscuit dough is ready, transfer it to a baking dish and smooth it out. Bake a biscuit for 40-50 minutes at a temperature of 180 C, preheat the oven in advance. Readiness, check with a wooden stick.

Remove the finished biscuit from the oven, let cool for 10 minutes, remove from the mold, remove the paper. Place on a wire rack or on a wooden board and leave to rest for at least 6 hours.

The biscuit has rested, cut it into 3 equal cakes and start preparing the Mascarpone cream.

Put 300 grams of cold mascarpone cheese in a mixer bowl, add 150 grams of sugar, 10 grams of vanilla sugar and 600 milliliters of cold heavy cream, the fat content of the cream should be at least 30%. Mix at low speed, then gradually increase the speed, beat until you get a fluffy, smooth and very tasty cream.

The biscuit is ready, the cream is ready - start assembling a simple Mascarpone biscuit cake. Place cake cut side up on a cake stand. Put a quarter of the prepared cream on the cake, smooth it.

Put the second cake - again a quarter of the cream, put the third cake with the smooth side up. Cover the sides and top of the cake with a quarter of the cream.

Flatten and transfer to a dish on which you will serve the cake to the table. Place the rest of the cream in a piping bag fitted with a notched tip and start decorating a simple Mascarpone biscuit cake.

You can decorate the cake according to your mood and fantasy.

We decorate the cake with snow-white Mascarpone cream. We apply curly strips of cream on the sides of the cake from the base to the top, continuing the strip for 1-2 centimeters along the top of the cake. On the surface we make roses from cream.

Put the mascarpone cake in the refrigerator for several hours, take it out an hour before serving and serve a very tasty and delicate Mascarpone cake to the sweet table.

Recipe 2: Mascarpone and Cherry Cake

Today we offer a detailed recipe for a cake with mascarpone and cherries, which is suitable for both Sunday tea drinking with the family and for a solemn event. Our dessert will consist of three layers: a thin biscuit cake, juicy berries and a light, delicate cream with chocolate chips.

A pleasant cherry sourness successfully dilutes the sweetness of the cake, thanks to which the pastry turns out to be pleasant and not at all cloying. A three-color cross-sectional cake with mascarpone and cherries looks impressive even without any pompous decor, pleases with taste and copes with the role of a festive dessert dish!

For the biscuit:

• eggs - 3 pcs.;
• flour - 150 g;
• sugar - 150 g.

For cream:

• mascarpone cheese - 250 g;
• sugar - 150 g;
• cream (from 33%) - 250 ml.

For impregnation:

• water - 60 ml;
• sugar - 70 g;
• cognac - 1 tbsp. a spoon.

For filling:

• frozen cherries (pitted) - about 500 g

For decor:

• dark chocolate - 40-50 g.

All eggs at once (without separation into proteins and yolks) are covered with sugar. Beat with a mixer until the granulated sugar is completely dissolved and the volume of the mass increases by 2-3 times (this will take about 5 minutes).

Add sifted flour. Stir vigorously or beat again with a mixer until smooth, leaving no flour lumps. This simple biscuit dough is ready!

Grease a detachable mold with a diameter of 26 cm with a piece of butter, and then fill it with a viscous dough.

We send it to a hot oven and bake at a temperature of 180 degrees for 20-25 minutes. We check the readiness with a dry toothpick: if there are no wet crumbs left on it, the biscuit is ready! Let the cake cool without taking it out of the mold.

For impregnation, pour sugar with water and, stirring, bring to a boil over low heat and dissolve the sugar grains. We cool the prepared syrup and mix it with cognac (alcohol will not be felt in the dessert, but it will give the baking an additional pleasant aroma). Using a tablespoon, evenly pour the cake with sweet impregnation.

Frozen cherries are kept at room temperature for 30-40 minutes and spread on the cake in an even layer. There is no need to completely defrost the berry: it will thaw already in the cake and give the biscuit additional impregnation.

Beat cold cream with sugar until thick. We start with the minimum speed, gradually increasing the pace of revolutions. It is important not to overdo the whipping process, otherwise the milk cream may separate into butter and liquid whey!

Next lay out the mascarpone. Stir with a spoon or beat at the lowest speed for literally another 5-10 seconds, achieving a combination of components and obtaining a homogeneous composition.

We spread the cream with mascarpone on top of the berry layer.

Distribute over the entire surface.

We rub the chocolate on a fine grater and sprinkle generously on the cake. We remove the dessert on the shelf of the refrigerator for at least 3 hours.

Then we remove the detachable board, cut the pastries into portioned segments and serve.

Delicious and simple cake with mascarpone and cherries is ready! Happy tea!

Recipe 3: Mascarpone and Cream Cake

Homemade chocolate cake with mascarpone cream and cream is not just a dessert that can be served with tea, it is a celebration of the soul! Homemade mascarpone cake, of course, is different from the store, but rather for the better, because you will use only good products to make it.

Biscuit Ingredients:

• eggs - 2 pcs.,
• flour - 300 g
• sugar - 250 g
• milk - 200 ml
• boiling water - 200 ml
• odorless vegetable oil - 100 ml
• cocoa - 4 tablespoons
• baking powder - 1.5 tsp
• soda - 1 tsp

For cream:

• cream of the highest fat content - 300 ml.
• cheese "Mascarpone" - 250 g.
• powdered sugar - 100-150 g.
• vanillin - to taste and desire.

First you need to cook a chocolate biscuit in boiling water. To do this, mix sugar, flour and cocoa in a bowl. Add soda and baking powder. Stir.

Lightly beat the eggs with a whisk. Add milk and vegetable oil to the eggs. Mix thoroughly. Pour the prepared liquid mass into the dry mixture, mix thoroughly until smooth. Then pour in a glass of boiling water and stir quickly. Pour the batter into a springform pan.

Line the bottom of the mold with parchment paper, do not grease the sides. Place the mold in an oven preheated to 220 degrees. After five minutes, reduce the temperature to 180 degrees and bake for another 50 minutes. Cool the finished biscuit on a wire rack. Cut the biscuit into several pieces with a long ribbed knife. Spread each cake with mascarpone cream.

How to make mascarpone cream with cream: Put the cream in the freezer in advance, right in the pack, so that they cool well. Whip the cream with a whisk until fluffy and set aside for the time being. Mix maskopone cheese thoroughly with powdered sugar until the powder is completely dissolved. Gradually add whipped cream to the cheese mass. Cool the cream, soak and decorate the cake with it.

Recipe 4, step by step: mascarpone pancake cake

Today I will cook sour cream with the addition of mascarpone cheese, this cream seemed to me the most organically combined with pancakes. And I will make jelly from cherry syrup, which I drained from jam.

As you can see, all products are available. An exception, perhaps, will be mascarpone cream. In supermarkets, of course, it is sold, but it costs a lot. But this problem can also be easily solved. The fact is that mascarpone is nothing more than ordinary sour cream cheese, and you can make it at home from thick sour cream. To do this, put fat sour cream in cheesecloth, folded in 2-3 layers. Let's hang it out for the night. After a few hours, tender and tasty mascarpone cheese will be ready at home.

What you need for the test:

• 900 ml of milk;
• 1 teaspoon of salt;
• 3 art. spoons of sugar;
• 8 art. spoons of flour;
• vegetable oil for lubrication;
• 2 eggs;
• 0.5 teaspoon of soda;
• 1 tsp vinegar.

For cream and jelly:

• 250 g mascarpone;
• 250 ml sour cream 20%;
• sugar - to taste;
• vanillin - 0.5 tbsp;
• 10 g of gelatin;
• 0.5 cups of water;
• cherry syrup - to taste.

Let's prepare the necessary ingredients. For the preparation of pancakes, this particular dough recipe is not at all necessary. Pancakes can be prepared according to your favorite recipe. Accordingly, the set of products for the test may be different.

Dissolve salt and sugar in milk. In the flour sifted through a sieve, add the eggs and part of the milk. Knead the dough without lumps. Let's add the rest of the milk. By adding milk, we make the dough of the consistency we need. From batter, pancakes will be thinner and more tender. We extinguish the soda with vinegar and add to the dough.

Pour gelatin with water and leave for a few minutes to swell. Then put the gelatin in a water bath or over steam so that it disperses.

In the meantime, let's get down to frying pancakes. Lubricate the pan with sunflower oil, fry the pancake.

And we'll turn it over.

How many pancakes to bake - decide for yourself. The more pancakes, the taller the cake will be. Grease each pancake with butter.

During this time, the gelatin has already dissolved.

Add gelatin to berry or fruit syrup. I use cherry, but you can use whatever you like.

Add sugar to sour cream.

Beat with a mixer and add vanilla.

Add mascarpone cream.

Beat with a mixer until smooth.

Let's start assembling a pancake cake. Lubricate the first pancake with sour cream.

We put the next pancake on it and grease it too. Let's do this with all pancakes.

From above we will apply a jelly cherry mass. You can lay out the mass using a circle shape, you can apply the mass in stripes or in an arbitrary way. I decided to lay out the cherry mass in the form of a heart using a special form. Put in the refrigerator until the jelly hardens.

Remove the form carefully. We decorate the pancake cake with mascarpone with cherries, coconut flakes, or leave it without decoration. If, when preparing a regular cake, you need to wait several hours until the cakes stick together, then a pancake cake can be eaten immediately after cooking.

Recipe 5: Sponge cake with mascarpone and berries

Very easy to prepare and very tasty!

• eggs 3 pcs
• sugar 1 stack.
• flour 1 stack.
• mascarpone cheese 200 g
• fat sour cream 200 g
• cream 200 ml
• black currant 150 g
• pitted cherries 150 g
• corn starch 1 tsp
• orange peel 20 g

Let's start with the preparation of the cakes. 3 eggs + a glass of sugar + a glass of flour, beat everything until smooth for 3-5 minutes.

Preheat the oven to 200 degrees, put half the dough on baking paper and level it. Bake 8-10 minutes. Do the same for the second part of the test. You will get 2 biscuit cakes.

Prepare the sauce: mix the berries, sprinkle lightly with sugar, add a little water and bring to a boil.

Add corn starch, mix everything well, boil for a couple of minutes and cool.

Prepare the cream: mix mascarpone cheese with cream, sour cream and orange zest (for flavor, you can replace it with lemon). For those with a sweet tooth: add three tablespoons of sugar. Beat well at high speed for 3-5 minutes.

Separate the cooled cakes from baking paper and cut out any shape.

Trimmings are useful to us for decoration. Cut into small cubes.

Let's start collecting the cake: Put the cake into the mold, spread the berry mass on it (you can grind it with a blender to a puree state, I didn’t want to come across whole berries)

Put a layer of cream on the berry layer.

Coat the whole cake with the remaining cream, glue the edges with chopped biscuit.

Decorate as desired, put in the fridge for a couple of hours and enjoy!

Recipe 6: Mascarpone Chocolate Cake (with photo)

Try to make a chocolate cake with mascarpone cream for a birthday, New Year or any other celebration, because the combination of chocolate biscuit and butter cream is a recognized classic for all time!

• 380 g flour
• 180 g softened butter
• 3 large eggs
• 150 g dark chocolate (70% cocoa)
• 250 g sour cream 20%
• 185 ml milk
• 110 g sugar
• 120 g brown sugar
• 1 pack vanilla sugar
• 1 tsp baking powder

• 500 g mascarpone
• 100 g softened butter
• 150 g powdered sugar
• 1 st. l. cognac

In order to prepare a chocolate cake with mascarpone, first we knead a fragrant biscuit dough based on natural dark chocolate. To do this, break the chocolate into separate squares and melt in a water bath or in a microwave.

I usually melt chocolate in the microwave as it's quicker and easier. To do this, you must first warm the chocolate for 1 minute at maximum power, then mix thoroughly and evaluate its consistency. If unmelted pieces remain in the chocolate mass, then you need to heat it for another 20 - 30 seconds.

While the chocolate is cooling, place softened butter and three types of sugar in a large bowl or bowl of a food processor.

Beat butter and sugar with a mixer or food processor until creamy. Add eggs one at a time, mixing each time until smooth.

Add sour cream and melted chocolate to the dough and gradually pour in milk while mixing.

In 2 - 3 calls, add flour, sifted with baking powder, and knead the dough until smooth.

The result should be a not too thick dough of rich chocolate color.

Pour the dough into a baking dish, greased and sprinkled with flour.

For this chocolate cake, it is better to use a detachable form with a diameter of 22 - 26 cm. The larger the form, the faster the biscuit will bake, but it will turn out to be flatter, so it can only be cut into two cakes.

Bake a chocolate sponge cake in an oven preheated to 180 ° C until cooked for 1 - 1.5 hours, depending on the size of the mold. When the top of the biscuit is very browned, it must be covered with foil and the temperature increased to 190 ° C. After 50 - 60 minutes from the start of baking, you can start trying the biscuit for readiness, piercing it with a wooden skewer in the highest place every 10 minutes. The biscuit is ready when the skewer comes out dry or with occasional dry crumbs.

Keep the finished biscuit in the form for 5-10 minutes, then remove and cool on a wire rack for half an hour. The swollen part of the dough should be carefully cut with a knife and eaten on the spot or left to sprinkle the finished cake.

Cut the chocolate biscuit lengthwise into 2 or 3 cakes, depending on its thickness. I had a mold with a diameter of 22 cm, so I ended up with a three-layer cake.

To make the mascarpone cream for the chocolate cake, place softened butter, icing sugar, cognac and mascarpone cheese in a bowl.

Beat all the ingredients with a mixer into a homogeneous creamy mass. Cream of mascarpone for the cake is ready!

Advice! If you are using a blender attachment like mine, be aware that due to its flexibility, it is not very suitable for whipping thick products such as mascarpone cheese. Therefore, I advise you to first mix all the components with a fork, and only then proceed to using a mixer.

You are now ready to begin assembling the chocolate mascarpone cake on a large plate, platter or special cake stand. To do this, put biscuit cakes on top of each other, smearing them with mascarpone cream.

Coat the top and sides of the cake with the remaining cream.

The cake can be decorated to your taste - with nuts, chocolate or multi-colored toppings. I crushed the scraps of chocolate biscuit in a blender and sprinkled the top and sides of the cake with the resulting crumb.

A very tender and unusually delicious chocolate cake with mascarpone is ready! It can be served immediately after preparation with a cup of tea or coffee. Bon Appetit!

Recipe 7: homemade mascarpone cake

We bring to your attention a very tender, quick-to-cook, melt-in-your-mouth dessert.

• chicken eggs - 3 pcs;
• granulated sugar - 120 g;
• flour - 190 g;
• vanilla sugar - 1 tsp;
• salt - to taste;
• citric acid - 1 tsp;
• baking soda - 1 tsp;
• mascarpone cheese - 250 g;
• condensed milk - 175 g;
• raspberries - 2 tbsp;
• red currant - 1 tbsp;
• sea ​​buckthorn - 1 tbsp;
• sour cream - 3 tbsp

Mix eggs with sugar.

Do not beat, but mix for a minute.

Adding soda

citric acid,

vanilla sugar.

Sift a glass of flour to saturate the flour with oxygen.

Mix everything thoroughly and add three tablespoons of fat sour cream at the very end.

We took twenty percent.

Mix until smooth.

We cover the detachable form with baking paper.

We pour the dough.

We heat the oven to two hundred degrees and bake the cake for thirty minutes without opening the oven door.

Let cool, divide the cake into two parts.

If it turns out not quite equal, it’s not scary, we usually make the lower part thinner to give it a better soak.

While the cakes are cooling, prepare the cream.

He prepares quickly. We take a package of mascarpone and slowly, adding two teaspoons of condensed milk, MIX until completely homogeneous.

If you hurry, the mascarpone can curl up. It is better to mix with a fork to "feel" the cream.

Condensed milk cream with mascarpone is truly the most delicious cream we have ever tried. Moreover, the preparation does not require time and physical costs.

Grease the bottom crust.

Then the message of the cake.

Decorate with fresh berries.

It turns out very tender, with a creamy aftertaste, cake.

Recipe 8: Mascarpone Poppy Seed Cake (Step by Step)

For test:

• Poppy - 80-100 g
• Milk - 250 ml
• Butter - 300 g (softened)
• Sugar - 200 g
• Vanillin - 1 sachet (or vanilla sugar - 5 g)
• Flour - 200-220 g
• Baking powder - 10 g
• Chicken protein - 3 pcs.
• Salt - a pinch

For cream:

• Mascarpone - 350 g
• Powdered sugar - 300 g
• Vanillin - 1 sachet (or vanilla sugar - 5 g)
• Poppy - a pinch for decoration
• Blueberries - 100 g (or other)

For a poppy seed cake, you need poppy seeds and it’s better if you cook it correctly so that it doesn’t creak on your teeth when eating the cake. Let me tell you how to steam a poppy?

It is better to pre-wash the poppy by putting it in a fine strainer. Pour a glass (200 ml) of fresh milk into a small saucepan, bring to a boil over low heat. Remove milk from heat and pour poppy seeds into hot milk, leave everything as it is until the milk cools. Then put the pan with poppy seeds on the fire and cook over low heat until the milk boils away (it will take you about 20 minutes). The poppy should absorb all the milk and swell.

Let's take a test.

In a deep bowl, grind the softened butter with 150 g of sugar and vanillin (or vanilla sugar) with a fork. Then add a pinch of salt and 10 g of baking powder, mix, let the dough stand for 2-3 minutes so that the baking powder dissolves better. Pour in parts of the sifted flour of the highest grade.

Mix everything well. Pour in the remaining 50 liters of milk, mix until smooth.

Now you can add pre-cooked poppy seeds to the dough, mix. At this stage, it is necessary to turn on the oven, set the temperature to 180 C degrees.

Take chicken proteins, beat with 50 g of sugar until stable peaks at high speed.

Transfer the whipped proteins into a bowl with the dough, and gently, with a spoon, mix everything using the “bottom-up” method (carefulness is needed so that the proteins do not settle). Transfer the finished poppy seed dough to a baking dish, greased with butter. Put the cake to bake in an oven already preheated to 180 C degrees for 40-50 minutes. We check the readiness of the cake with a toothpick or a match (if the toothpick is dry, the cake is ready). Remove the form from the oven and cool.

While the cake is cooling, prepare the mascarpone cream.

Place mascarpone cheese, vanillin (or vanilla sugar) and icing sugar in a small bowl.

Blend all ingredients at low speed until smooth. The cream is ready.

Pull the cooled cake out of the mold. Cut the crust in half with a sharp knife. Lubricate one cake with 1/3 of the cream.

Put the second cake on top. Brush top and sides with mascarpone cream. Decorate the cake with poppy seeds and blueberries.

Put the poppy seed cake in the refrigerator for several hours to soak.

Serve a cake with poppy seeds in portions.

Bon Appetit!

Recipe 9: Mascarpone and Condensed Milk Cake

Cake with mascarpone cheese is a biscuit cake with the most delicate cream of mascarpone and condensed milk. Minimum time investment with great results.

For the biscuit:

• Butter - 100 g
• Sugar - ½ cup
• Eggs - 2 pcs
• Flour - 1.5 cups
• Baking powder - 1 teaspoon

For cream:

• Mascarpone - 500 g
• Condensed milk - 4-5 tbsp. spoons

For decoration:

• Almond petals - 20 g (can be replaced with any chopped nuts)

Prepare the biscuit dough. Take the butter out of the refrigerator and let it sit for 20 minutes to melt a little. Then mash it with a fork, pour in the sugar and rub again with a fork.

Add the eggs to the butter and beat the dough with a mixer. Then add flour in two batches and mix again with a mixer.

Biscuit dough is ready. Pour the dough into a mold lined with baking paper and flatten it out.

Send the biscuit to the oven preheated to 180 degrees for 40 minutes. Check readiness with a match.

All recipes are carefully selected by the site's culinary club site

The birthplace of a luxurious fermented milk product is Italy. It was there that they first began to prepare pastries and desserts based on cream cheese. The combination of its sour notes, with biscuit, chocolate and fresh berries will not leave anyone indifferent, and the cooked mascarpone cake will forever become a favorite treat in the family.

Composition of ingredients:

• 300 g mascarpone cream cheese;
• 150 g of powdered sugar (it is allowed to vary the specified amount to regulate sweetness);
• 250 ml heavy cream (minimum 33%).

If you do not want to buy ready-made cheese, it is easy to make it yourself. To do this, you need to take 200 g of sour cream with a fat content of 25% and add 1 tablespoon of lemon juice to it.

Cooking method:

1. Whip the cream until firm and firm. In order for the process to succeed and take a minimum of time, the cream and whipping utensils must be well chilled.
2. Gradually add the required amount of powdered sugar to the cream and, without stopping whipping with a mixer, bring the mixture to a state of sharp peaks.
3. Reduce the speed of the device to a minimum and add mascarpone to the cream. Long whipping after this is not required. It is enough to achieve an even distribution of cheese over the cream. Otherwise, there is a high risk of smashing the cream when it contains butter instead of cream.
4. As soon as the cheese is added to the composition, the cream is ready for further use. They can be smeared with cakes, mixed with berries and other delicious ingredients.

No Bake Mascarpone Cookie Cake

In hot weather, there is no desire to turn on the oven once again. However, you still want to please the family with delicious desserts. In such a situation, the real find is the use of cookies as the basis for the cake. And its combination with mascarpone cream will become the signature dish of any housewife.

Composition of ingredients:

• 400 g cream cheese (ideally mascarpone);
• incomplete glass of sugar;
• 100 ml high fat cream;
• 400 g of simple cookies;
• 75 g unsalted butter;
• 1 package of yoghurt without filler (125 g);
• 30 g vanilla sugar;
• 200 g sour cream.

If desired, instead of the specified volume of granulated sugar, you can take an equal amount of powdered sugar. This will greatly facilitate the process of whipping the cream.

Cooking method:

1. To make a cake, you need to take a container with detachable sides, coat it with oil and evenly powder with powder.
2. Finely break the cookies in any way possible and mix them with soft butter to a single consistency.
3. From half of the resulting mass with wet hands, make an imitation of a cake in a container.
4. In a separate bowl, beat two types of sugar, sour cream and yogurt. After dissolving the white crystals, add chilled cream and mascarpone. Continue beating until stiff peaks appear. It is important not to overdo it and stop in time. Otherwise, the cream can be hopelessly ruined.
5. Spread half of the cream on top of the cake and sprinkle with ½ of the remaining cookie crumbs. Do the same with the remaining ingredients to make the cake three layers.
6. Wrap the dish with the dessert in cling film and leave in the cold overnight to soak. When serving the cake, each piece must be cut off with a clean and dry knife, because. The cream turns out very tasty, but sticky.

Strawberry dessert with cream cheese

Italian fermented milk product goes well with almost all berries. Strawberry lovers can make a dessert based on these ingredients, which will take quite a bit of time.

Composition of ingredients:

• 250 g mascarpone;
• 150 g fresh strawberries;
• 300 ml cream with a fat content of 35%;
• 2/3 cup sugar;
• a few pieces of shortbread cookies;
• 2 tablespoons strawberry syrup.

Mascarpone is a very high-calorie product. If desired, the nutritional value of the dessert can be reduced, but for this, part of the cream cheese will have to be replaced with less nutritious whipped proteins. Fat-free cottage cheese is also suitable for this purpose.

Cooking method:

1. Chilled cream with 50 g of sugar using a mixer, transfer to a state of lush foam.
2. Pour off a third of the cream and mix with the syrup.
3. In the rest of the cream, add cheese, the remaining sugar, and beat the mass.
4. Cut the peeled strawberries in half, break the cookies.
5. Collect dessert. To do this, put the food in the glasses in rows: cream - berry - cream - cookies. Duplicate layers if necessary. Finish the dish with pink cream mixed with syrup.
6. A great option is to decorate the treat with berries and other suitable ingredients that are on hand.

Cooking with cherries

If you wish, you can diversify the taste of a classic dessert by baking a cake with mascarpone and cherries. The result is a pastry that is loved in the birthplace of cheese - in Italy.

Composition of ingredients:

• 3 eggs;
• 1 chocolate bar;
• 250 g mascarpone;
• a glass of heavy cream;
• 150 g flour;
• 1/4 pack of butter;
• 300 g cherries with pits removed (you can take a frozen berry);
• 300 g sugar.

Cooking method:

1. To obtain a dough, mix eggs with sugar until foamy. Sift flour on them and knead the product.
2. Grease an ovenproof dish and lay out the dough. Cook for 20 minutes in an oven preheated to 185 degrees.
3. Soak the base of the cake with cherry juice (one that has flowed from a defrosted berry is suitable). Lay the cherry itself on top of the base, leaving no free space.
4. Prepare a classic cream of mascarpone. Carefully spread it over the berries.
5. Decorate the top of the dessert with grated chocolate and cherries.

Pancake cake with mascarpone

Pancake lovers can make a pancake cake with cheese-based cream during Shrovetide.

Composition of ingredients:

• 2 cups of flour;
• 3 eggs;
• 0.5 l of kefir;
• 250 ml of boiled water;
• 30 g of vegetable and butter;
• 1 teaspoon of baking powder;
• 1 st. a spoonful of sugar;
• a pinch of salt;
• 250 g mascarpone;
• 1 cup heavy cream;
• 100 g of powdered sugar;
• 1 bar of chocolate (from 70% cocoa).

Cooking method:

1. Break the eggs, combine with sugar and salt, add kefir.
2. Add flour and stir until lumps disappear. Pour in both types of oil. Without stopping kneading, carefully add boiling water.
3. Take a frying pan with a diameter of 18 cm and bake pancakes on it.
4. Prepare a classic cream cheese-based cream and add grated chocolate to it.
5. Assemble the cake, brushing each pancake, top and side.

From biscuit cakes

Cream cheese and biscuit can make a cake worthy of the best restaurants.

Composition of ingredients:

• 400 g mascarpone;
• 0.3 l 33% cream;
• 1 tbsp coconut flakes;
• 400 g of powdered sugar;
• 1 chocolate bar;
• 2/3 cup flour and sugar;
• 6 eggs;
• a pinch of salt;
• 10 strawberries;
• 1 tsp baking powder;
• 1 st. l. butter.

Cooking method:

1. Prepare a biscuit. To do this, shake the yolks with sugar until a light coating appears. Season with salt and continue whisking until a firm texture forms.
2. Dilute the flour with baking powder and sift in small portions into the yolks. Carefully fold the beaten egg whites into the rest of the ingredients.
3. Place the dough in an oiled form and bake until cooked (it is determined by piercing the biscuit with a match) at t 180 ° C.
4. Prepare the cream according to the classic recipe by combining cream, powder and mascarpone.
5. From the cooled biscuit make 3 cakes.
6. Spread them with cream and add pieces of strawberries. Cover the cake on all sides with cream and refrigerate for half an hour.
7. Decorate the product with chocolate icing, berries and pieces of coconut.

Cake "Milk girl"

For the test, it is better to take a form with a diameter of 18 cm. Then the pastries will turn out to be high, because. will consist of 10-12 cakes.

Composition of ingredients:

• 600 g of condensed milk;
• 3 large eggs;
• 500 g mascarpone;
• 1 glass of flour;
• 170 ml of heavy cream;
• 1 tsp baking powder;
• half a glass of powdered sugar.

Cooking method:

1. Combine eggs and condensed milk until the first bubbles appear.
2. Gradually sift the flour and leave the dough to infuse for about 20 minutes.
3. From 3 st. spoons of dough roll out the cake on a sheet of parchment, bake it until cooked in the oven. Thus, it is necessary to get as many cakes as the amount of dough allows. It is not worth stacking ready-made donuts on top of each other, because. they can stick together.
4. Prepare classic mascarpone cream.
5. Spread cream on the outside of each cake and cake.

Chocolate cake

By adding chocolate as one of the components, you can get a new variation of the cream cheese cake.

Composition of ingredients:

• 500 g mascarpone;
• 160 g of powdered sugar;
• 90 g + 180 g soft butter;
• 380 g flour;
• 1.5 pieces of chocolate with a mass of cocoa from 70%;
• 180 ml of milk;
• 230 g of fat sour cream;
• 180 g of sugar;
• a pinch of baking powder and vanilla;
• 3 eggs.

Cooking method:

1. Melt the chocolate and mix with milk, combine part of the butter with sugar and vanilla.
2. Without interrupting the kneading process, add eggs, sour cream and chocolate milk to the composition.
3. Sift the flour and finally knead the biscuit.
4. Place the dough in a heat-resistant container (width 24 cm) and bake for a little over an hour.
5. From the finished biscuit make 2-3 cakes.
6. Prepare a cream based on high-quality cheese: beat cheese, butter and powdered sugar.
7. Spread them on the cake inside and out, decorate to taste.

Mascarpone is a product that pairs perfectly with almost any cake base. Do not limit yourself to the above recipes. You can safely experiment, because. it is almost impossible to spoil a dish that includes mascarpone cheese.

Step-by-step recipes for a sponge cake with mascarpone and strawberries, milk chocolate, fruits, berries, cottage cheese and nuts on sour cream and cream

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

18 gr.

carbohydrates

283 kcal.

Option 1: Classic Mascarpone Sponge Cake Recipe

There are quite a few different creams that desserts are made with. Some are prepared quickly, others are difficult and long. However, today's mascarpone biscuit cake is quite simple to make. What you will see by considering several recipes presented in this collection.

Ingredients:

• 250 grams of mascarpone cheese;
• 250 grams of heavy cream;
• four eggs;
• incomplete glass of sugar;
• a teaspoon baking powder;
• a glass of wheat flour;
• a glass of powdered sugar;
• berries for decoration.

Mascarpone sponge cake recipe step by step

Place cream and cheese in the refrigerator. In parallel, beat separately in dry containers the yolk with sugar and protein with a pinch of salt.

Combine both mixtures. Mix in a circular motion, adding wheat flour. Make a sticky biscuit dough.

Grease a non-stick mold (preferably removable) with oil. Pour out the dough. Level the surface. Send to hot oven.

Put 180 degrees. Bake the cake for no more than forty minutes, after which turn off the fire. Leave the dessert base to cool.

At this time, with dry beaters, beat heavy cream until fluffy, pouring powdered sugar in the process. Having dissolved the latter, introduce mascarpone in parts.

Having achieved a strong consistency, send the cream to the refrigerator (preferably the lower) shelf. At the next stage, cut the cooled cake into two parts of the same height.

Lubricate the first with air cream and immediately cover, slightly pressing down, with the second half. At the end, brush the mascarpone biscuit cake with the remaining cheese and garnish with fresh or thawed small berries, if desired.

In order for the cheese to interfere well with the lush cream, beat it with a whisk first, you can directly in the package. In any case, do it persistently, but gently to maintain the desired consistency.

Option 2: Quick Mascarpone Sponge Cake Recipe

To speed up the process of creating our cake, we recommend finding and buying ready-made biscuit cakes, which will only need to be soaked, smeared with cream and assembled in two layers.

Ingredients:

• 2 medium thickness biscuits;
• packaging of mascarpone;
• a glass of powdered sugar;
• 10 tablespoons of suitable liquid jam;
• berries for garnish if desired.

How to quickly make mascarpone biscuit cake

Transfer the milk cheese from the package to a bowl. Beat with clean, dry beaters for about a minute, adding powdered sugar in the process.

Tear off the film from the biscuit cakes. Lubricate the surface of each with liquid berry jam (raspberry, cherry, strawberry or other).

After a few more minutes, cover the soaked biscuits with sweet cheese cream. Lay on top of each other and coat the sides.

Decorate the finished sponge cake with mascarpone with berries if desired. Store in refrigerator until serving.

When adding powdered sugar, be sure to taste the cream. Perhaps the specified amount will be a lot or a little. Depending on this, adjust the volume in one direction or another.

Option 3: Sponge cake with mascarpone and chocolate

For lovers of chocolate desserts, we suggest including a milk bar in the recipe. And we will not torment it and interfere with the cream. Just rub with small chips and generously complement the surface of the cake.

Ingredients:

• lush biscuit dough from 2 eggs;
• milk chocolate bar;
• 245 grams of mascarpone;
• two thirds of a glass of powdered sugar;
• two thirds of a glass of fat sour cream;
• syrup or jam for soaking.

How to cook

Replace biscuit dough according to the classic recipe. Wipe the removable non-stick mold dry. Pour in the viscous mass.

Put in an oven heated to 180 degrees. While the cake is baking, beat the tender milk mascarpone with powdered sugar while adding fat sour cream.

Leave the resulting cream on the refrigerator shelf. After forty minutes from the start of cooking, turn off the stove and let the biscuit cool.

Cut the cold cake in half with a knife. The height of each part should be the same (if possible).

At the next stage, soak the surface with syrup or berry jam. After a few minutes, coat with a medium layer of cheese cream.

Fold the sponge cake with mascarpone, grease the sides with the rest of the cream and generously sprinkle with finely grated milk chocolate.

Instead of milk chocolate, it is permissible to use black or white according to your desire. Also, a small part can be added to the cream to get a uniform chocolate flavor. But what kind of jam to choose for impregnation depends on the desire. However, cherry is best in this case.

Option 4: Sponge cake with mascarpone and strawberries

Strawberries are perfect for any cream or sour cream base. Therefore, we could not ignore this berry by offering to make the next dessert with it.

Ingredients:

• 300 grams of strawberries;
• 249 grams of mascarpone;
• 210 grams of fat sour cream;
• 160 grams of powder (sugar);
• biscuit dough.

Step by step recipe

Prepare a classic dough from two cold eggs with the addition of wheat flour and sugar. Bake, pouring into a removable greased form, for 38-40 minutes at 180 degrees.

During this time, combine mascarpone and sour cream in a dry tall container. Start whipping vigorously, adding powdered sugar in batches.

Rearranging the resulting cream in the cold, wash the medium berries without tails. Pat each strawberry gently with paper towels. Cut into two halves.

Now remove the baked biscuit from the oven and wait until it cools down. Only then cut and soak with syrup on one side.

Cover the first cake with a white fluffy cream on top and lay half of the strawberries. Cover with the second half. Repeat the smearing procedure, then decorate the sponge cake with mascarpone with the remaining berry.

In order to get a more beautiful appearance, we advise you to choose a smaller berry. If you only have a large one, be sure to cut it into two equal halves and lay on top of each other in even circular rows.

Option 5: Sponge cake with mascarpone and fruit

We will make the fifth version of the cake with several fruits and berries at once. And which one to choose depends on you. The main thing is that they are well combined with each other.

Ingredients:

• medium apple;
• medium pear;
• half a glass of blueberries;
• half a glass of raspberries;
• biscuit dough;
• packaging of mascarpone;
• 155 grams of powder (fine, sugar);
• 200 grams of sour cream (25%).

How to cook

Wash fruits and berries. Moreover, in apples and pears, remove the peel and cut out the core. Place everything on a towel to dry quickly.

While this is happening, prepare the viscous dough according to the above recipe and, pouring it into a non-stick pan, bake for forty minutes. Cabinet temperature is 180 degrees.

Now combine and beat well sour cream, powdered sugar and mascarpone. Having received a stable soft structure, put it in a cold place for a while.

In the next step, turn off the inner burner and cool the tall cake completely. Once this happens, cut carefully. Drizzle syrup evenly over each half.

When the dough is soaked (4-5 minutes), smear both parts with the most delicate cream. Lay one on top of the other.

Brush the sides with the rest of the sweet cheese and spread beautifully sliced ​​apples and pears on the surface. Fill with berries. Keep the mascarpone sponge cake in the refrigerator until serving.

It is permissible to use other berries with fruits. It all depends on the season and your preferences. Whatever it was, take those that are pitted or remove them. In addition, you can take frozen fruits. It will be enough to leave them in a sieve, scalded with water, for half an hour. However, before placing it, it is important to blot the juice from the berries so that it does not drip on the surface of the dessert, thereby spoiling the appearance.

Option 6: Sponge cake with mascarpone, cottage cheese and nuts

Ingredients:

• a pack of medium-fat cottage cheese;
• package (250 grams) of mascarpone;
• a glass (full) of powdered sugar;
• package (200 grams) of fat sour cream;
• viscous biscuit dough;
• jam for impregnation;
• half a glass of peanuts.

Step by step recipe

Bake a high cake from classic biscuit dough. Set to cool. Cut already cold. Soak the surface of each part with liquid jam.

Whilst the cakes are infused, beat the tender mascarpone in a suitable bowl. In the process, add sour cream and pour out the powder.

Grind cottage cheese in a separate container. Also clean peanuts from light dry husks. If it is not roasted, roast the nuts in a dry frying pan. Cool down.

Put all the cottage cheese on the first half. Smudge. Top with a thin layer of cheese dressing.

Cover with soft second part. Spread the finished dessert (top and sides) with a generous layer of the remaining cream. Sprinkle evenly with peanuts.

Sponge cake with mascarpone should be sent to a cold place, where it should be stored for no more than a day until serving.

In addition to the indicated peanuts, which, by the way, can be purchased already roasted, it is permissible to use other nuts for dessert: hazelnuts, pine nuts or walnuts. At the same time, they will need to be cleaned and carefully reviewed so that shell fragments, particles of partitions and husks do not remain inside.