Mascarpone Caramel Cake

Name: Mascarpone Caramel Cake
Prep time: 2 h
Cook time: 30 min
Total time: 6 h 30 min
Yield: 20 servings
Ingredients: 100 g butter; 3 eggs; 120 g sugar; 240 g flour; a pinch of salt; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp vanilla extract; 100 ml milk; 100 ml yogurt; 150 g sugar; 25 g brown sugar; 3 tbsp water; 500 ml milk; 2 eggs; 2 tbsp flour; 100 g 80% fat butter; 250 g mascarpone; 1 tsp vanilla sugar; 2 sheets of gelatin; 200 ml whipping cream; 2 tbsp powdered sugar; 50 ml milk; 1 tsp vanilla extract

User Reviews

4.9

306 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Additional Time
4 hrs
Total Time
6 hrs 30 mins
Servings
20 servings
Course
Dessert
Cuisine
International

Mascarpone Caramel Cake

Iris Warren

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Mascarpone Caramel Cake is a tasty dessert that combines the delicate flavor of mascarpone cheese with the sweetness of caramel. It strikes a perfect balance of flavors and textures, with the sponge cake providing a light and airy contrast to the rich and creamy frosting.

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Ingredients

Servings

Sponge:

100 g butter
3 eggs
120 g sugar
240 g flour
a pinch of salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
100 ml milk
100 ml yogurt

Caramel cream:

150 g sugar
25 g brown sugar
3 tbsp water
500 ml milk
2 eggs
2 tbsp flour
100 g 80% fat butter

White cream:

250 g mascarpone
1 tsp vanilla sugar
2 sheets of gelatin
200 ml whipping cream
2 tbsp powdered sugar
50 ml milk
1 tsp vanilla extract

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Instructions

Sponge:

Mix the soft, room temperature butter with the sugar for 5-10 minutes until creamy and airy. Add the eggs, one at a time, mixing well after each one.
Separately, combine the flour with the salt, baking powder, and baking soda. Add half of the dry ingredients to the buttercream and mix gently. Add the milk, yogurt, vanilla, and then the rest of the dry ingredients. Mix until smooth.
Preheat the oven to medium heat (180 °C/ 360 °F). Line a medium 20/30 cm (8x12 inches) baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake for approximately 30 minutes until it passes the toothpick test. Transfer to a cooling rack.

Caramel cream:

Combine the eggs with the flour and 100 ml (1/2 cup) of the milk. Mix well until evenly blended.
Put the sugar and water over a medium heat. When it starts to boil, turn up the heat slightly and leave. When it turns golden brown, take it off the heat and add the remaining 400 ml (1 1/2 cup) of milk gradually, stirring continuously. Return to the heat until the caramel is completely dissolved into the milk, then add the egg cream, stirring constantly. Leave the caramel cream over a low heat for 6-7 minutes until it starts to boil and thickens.
Remove the cream from the heat and add the butter. Stir well, then refrigerate.

White cream:

Hydrate the gelatin in cold water. Place the milk over a medium heat and bring it to almost a boil. Then turn off the heat and add the gelatin. Stir well.
Mix the mascarpone with the powdered sugar. Whisk the whipping cream with the vanilla sugar.
Incorporate the milk into the mascarpone cream and then fold in the whipped cream with gentle upward movements.

Assembly:

Cut the cooled sponge in two pieces horizontally. Place the first layer in the baking tray and spread half the caramel cream on top. Cover with the next piece of sponge and then top that with the rest of the caramel cream, smoothing it out. Spread the mascarpone cream on top.
Refrigerate the cake for 4-5 hours or preferably overnight. Decorate with glass sugar, and caramelized nuts.