Mascarpone Caramel Cake
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
6 hrs 30 mins
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Servings
20 servings
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Course
Dessert
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Cuisine
International
Mascarpone Caramel Cake
Description
The Mascarpone Caramel Cake consists of three main components: a sponge cake, caramel cream, and white mascarpone cream. The sponge is prepared by creaming butter and sugar until airy, then adding eggs, vanilla, dairy liquids, and dry ingredients such as flour, baking powder, and soda to produce a smooth batter. It bakes to a moist texture with a light crumb and a gentle sweetness, forming the cake's base.
The caramel cream is made by cooking sugars and water until golden brown, then gradually adding milk, combined with eggs and flour to create a custard-like cream. Butter is incorporated to add richness, resulting in a smooth, caramel-flavored layer that complements the sponge.
The white cream blends mascarpone, vanilla sugar, gelatin, whipping cream, powdered sugar, milk, and vanilla extract. The gelatin stabilizes the whipped cream mixture, creating a fluffier texture and allowing it to set gently. This cream provides a fresh, creamy layer that contrasts the dense caramel cream and tender sponge.
The assembled cake offers a balance of flavors and textures, with each layer bringing its own characteristic softness and sweetness. The careful combination of caramel and mascarpone creams with the sponge provides a luxuriant dessert suitable for special occasions.
Ingredients
Sponge:
- 100 g butter
- 3 egg
- 120 g sugar
- 240 g flour
- salt a pinch
- 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 egg
- 2 tbsp flour
- 100 g butter 80% fat
White cream:
- 250 g mascarpone
- 1 tsp vanilla sugar
- 2 gelatin sheet
- 200 ml whipping cream
- 2 tbsp powdered sugar
- 50 ml milk
- 1 tsp vanilla extract
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.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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