I was challenged to make this cake, but it was really bad! 😀 The… cute… girls on Facebook threw a slice of cake on my page and I stared at the monitor for a whole day :))) Eventually I realized that it would be better to I go to the kitchen if I want to satisfy my cravings. And that's how I found the opportunity to use the box of mascarpone I had in the fridge, bought with the idea that "maybe I can do something good one day" :)) For this cake with mascarpone cream and caramel I started to Martha Stewart's recipe, but by the end I got to my recipe, that's how I like to adapt and improvise 😉
The cake recipe is quite long and may seem difficult to make, but I assure you it is not. It's very easy, and if you opt for the "countertops today, cream tomorrow" option, it's already a breeze. Being a cake to satisfy cravings, a family cake, I did not decorate it in any way, but it can be decorated as everyone wants. But I think that "alandala" has its charm 😉
Cake with mascarpone cream and caramel
- For the countertop:
- 300 g flour
- 150 g powdered sugar
- 50 g cocoa
- 1 baking powder
- 1/2 teaspoon baking soda
- 400 g yogurt
- 3 eggs
- 100 ml oil
- 60 g ground walnuts
- esenta de rom
- For mascarpone cream:
- 250 g mascarpone
- 250 ml cream for whipped cream / liquid whipped cream
- 2 tablespoons powdered sugar
- 1 vanilla sugar
- vanilla essence, to taste
- For caramel:
- 250 g sugar
- 100 ml sour cream / whipped cream
- 150 g butter
- For chocolate cream:
- 100 g dark chocolate
- 150 ml cream for whipped cream / liquid whipped cream
- rum essence, to taste
Preparation Cake with mascarpone cream and caramel:
Cake top with mascarpone and caramel cream :
Mix flour with cocoa, powdered sugar, baking powder, baking soda and a pinch of salt. After mixing them well, sift them into a bowl. Make a hole in the middle and pour the oil, yogurt and 3 eggs. We start mixing at the low speed of the mixer, until the ingredients are mixed, then we increase the speed of the mixer and mix until we obtain a homogeneous and glossy composition. At the end, add the ground walnuts.
The composition is divided into 3 and bake 3 worktops in a 20 cm diameter tray, lined with baking paper, over medium heat, for about 40 minutes each. Remove the tops on a grill and let them cool very well.
- The countertops can be prepared a day or two before using them.
The chocolate is broken into pieces and mixed with whipped cream and melted over low heat. Mix well, leave to cool, then put in the freezer for about an hour.
- If you mount the cake the next day, put the chocolate cream in the fridge.
The chocolate cream mixes until it hardens and becomes fluffy.
Cream for whipped cream mix until it begins to gain consistency. Add the vanilla sugar and mix until fluffy.
The mascarpone is mixed with the 2 tablespoons of sugar until it becomes fluffy. Add whipped cream and mix until smooth. Flavor to taste with vanilla essence.
The sugar is caramelized until golden and liquid. Set aside and pour the liquid cream (watch out for steam!) Put it back on the fire and stir continuously until the caramel melts and the composition begins to thicken, at which point we add the butter. Stirring constantly, boil until the caramel reaches the desired consistency. Allow to cool very well.
- The caramel can be stored very well in the refrigerator in a jar with a lid.
Each countertop is cut into 2. The mascarpone cream is divided into 5 and distributed among the 6 countertops. Put a layer of caramel on each layer of mascarpone cream. Put the chocolate cream on the last counter.
Let the cake cool for a few hours, then portion as desired.
Good appetite! 😉