About this cake with mascarpone cream and vanilla, today's cake I don't have much to tell you… I made it and I ate it on the same day. And it was good, but very good… So good that I hardly decided to share it with my friends :))))) Today I give you the recipe to make and you see if they praised me or not on merit 😉
Mascarpone and vanilla cream cake
- 6 eggs
- 6 tablespoons powdered sugar
- 3 tablespoons oil
- 6 tablespoons flour
- vanilla essence
- 1 teaspoon baking powder (optional)
- Mascarpone cream:
- 3 yolks
- 150 g sugar
- 3 tablespoons milk
- 250 g mascarpone
- 200 ml cream for whipped cream / liquid whipped cream
- vanilla essence
- For syrup:
- 200 ml of milk
- 3 tablespoons Nesquik
Preparation Cake with mascarpone and vanilla cream:
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny.
Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition.
Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.
We pour the composition in a tray (24 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.
Remove the top on a grill and leave to cool.
- If you want a higher top, bake in the same number of eggs in a smaller shape, 22 cm in diameter.
The yolks are mixed with the sugar until they become like a cream. Add the milk and mix gently. Put the composition on a steam bath or on low heat and boil until it thickens, without boiling. Set aside and leave to cool.
Cream for whipped cream mix until fluffy.
In the cooled egg cream, add the mascarpone and the vanilla essence, mix vigorously, to homogenize the composition very well. At the end, add the whipped cream and mix until you get a firm and fluffy cream.
The cooled top is cut horizontally into 2 slices. Each part of the countertop is syruped with the milk in which we dissolved Nesquik cocoa.
We put a part of the cream between the 2 worktops, keeping the rest for decoration.
We decorate the cake according to preference, and at the end it is powdered with cocoa. Let cool for at least an hour.
Good appetite! 😉
UPDATE: pictures of the cream preparation and step by step explanations can be found HERE