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Italian Mascarpone Cake with Raspberry Glaze
This Mascarpone Cake, is a moist Italian Cake perfect on it's own or served with a fresh Raspberry Cream sauce. Breakfast, snack or dessert idea.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 slices
Calories: 432 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
Italian
Ingredients
MASCARPONE CAKE
- 3 large eggs (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 cream heavy, whole or whipping cream
- 3/4 cup raspberries (less if you want a thicker cream)
- 1 1/2 tablespoons icing / powdered sugar
Instructions
- Pre-heat oven to 350F (180C), grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
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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!
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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 make your own cake flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. Add the glaze before serving.
- Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
21g
(105%)
Cholesterol
104mg
(35%)
Sodium
41mg
(2%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
735IU
(15%)
Vitamin C
2.5mg
(3%)
Calcium
85mg
(9%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 432
% 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.