Italian Mascarpone Cake with Raspberry Glaze
User Reviews
4.6
Italian Mascarpone Cake with Raspberry Glaze
Description
This mascarpone cake starts by beating eggs and sugar until fluffy, then incorporating vanilla, mascarpone, and vegetable oil for richness and moisture. Dry ingredients including cake flour (or all-purpose), baking powder, and a pinch of salt are added and mixed until smooth. The batter is baked in a greased and floured 9-inch pan at 350°F until a toothpick inserted in the center comes out clean, about 30-40 minutes. Once cooled, the cake can be dusted with powdered sugar.
The raspberry glaze is made by crushing fresh raspberries and combining with heavy cream and powdered sugar, then whipping until thick. This glaze is refrigerated until ready to serve, adding a fresh fruity note and creamy texture to complement the tender cake.
This cake works well as a dessert for gatherings or teatime, offering a balance of creamy, sweet, and fruity flavors. It should be served at room temperature and can be stored carefully wrapped to maintain freshness. The cake can be frozen for extended storage and thawed in the refrigerator before serving.
A substitution for cake flour can be made by replacing two tablespoons of all-purpose flour per cup with cornstarch, sifting to ensure smooth texture before use.
Ingredients
MASCARPONE CAKE
- 3 large egg room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 cup mascarpone room temperature
- 1/2 cup vegetable oil (I usually use corn or sunflower oil)
- 1 1/2 cups cake flour (you can substitute with all purpose)
- 1 pinch salt
- 1 1/2 teaspoons baking powder
RASPBERRY CREAM
- 1 cup heavy cream whole or whipping cream
- 3/4 cup raspberry less if you want a thicker cream
- 1 1/2 tablespoons powdered sugar icing
Instructions
- Pre-heat oven to 350F (180C), grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
MASCARPONE CAKE
- In a large bowl on medium speed beat eggs and sugar until light and fluffy (approximately 5 minutes), then add vanilla, mascarpone and oil and beat to combine, then add the flour, salt and baking powder continue to beat until smooth approximately 2 minutes.
- Pour into prepared cake pan and bake for approximately 30-40 minutes or until tooth pick comes out clean. Let cool completely, dust with powdered sugar and top with Raspberry cream if desired, before serving. Enjoy!
RASPBERRY CREAM
- In a medium bowl add the raspberries and squish with a fork, add the cream and sugar and beat until thick. Refrigerate until ready to use.
Notes
- To substitute cake flour, remove 2 tablespoons per cup from all-purpose flour and replace with cornstarch, then sift together well.
- Store unfrosted cake wrapped or in a container at room temperature for up to 3 days; add glaze just before serving.
- Wrap completely and freeze cake for up to 2 months; thaw in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 104mg | 35% |
| Sodium | 41mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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