mascarpone cake

A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and there&#x27;s some creamy Swiss meringue buttercream to cap it all off. 

Tiramisu Cake

cake flour (175 grams)

milk

(room

tsp almond extract

tsp vanilla extract

sugar

tsp baking powder

tsp table salt

unsalted butter (softened but still cool)

sour cream

(room temperature)

sea salt

unsalted butter (room temperature)

instant espresso

brandy

coffee

tbsp coffee liqueur

mascarpone cheese (at room temperature)

cocoa powder

chocolate espresso beans

Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.

In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.

Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.

Distribute the batter evenly between the two pans.

Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.

Invert the cakes onto a wire rack to cool completely.

For the Cake:

Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.

Whisk in the milk slowly.

Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.

Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).

Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.

Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.

For the Filling:

Add egg whites, sugar and salt in a bowl.

Give the mixture a brief whisk.

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.

Transfer the bowl to a stand mixer with a paddle attachment.

While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.

You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).

For the Swiss Meringue Buttercream:

Mix the coffee, brandy, and liqueur. Set to the side.

For the Syrup:

Cut cake layers in half

Transfer cooled, mascarpone custard to a piping bag.

Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).

Pipe the mascarpone filling on top and dust with cocoa powder.

Place next layer on top. Repeat until all layers have been added.

Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a “naked” look but that buttercream is so delicious you&#x27;ll probably want a nice thick layer!

Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).

Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip. Any Star tip will do though.

For the Assembly:

The most delicious triple berry cake filled with a dreamy and light mascarpone whipped cream frosting.&nbsp;

Berry Cake

Baker’s Corner All-Purpose Flour

almond flour (192 grams, sifted)

Baker’s Corner Baking Powder

tsp kosher salt

Friendly Farms Sour Cream (480 milliliters, room temperature)

SimplyNature Organic Wildflower Honey (180 milliliters)

Specially Selected 100% Pure Maple Syrup (60 milliliters)

SimplyNature Organic Coconut Oil, melted and cooled (120 milliliters)

Goldhen Cage Free Large Eggs

tsp Stonemill Pure Vanilla Extract

vanilla bean paste

lemon

strawberries (16 ounces, chopped, reserve 5

blackberries (16 ounces, reserve 5 for top)

blueberries (16 ounces)

mascarpone cheese

Countryside Creamery Heavy Whipping Cream (720 milliliters)

Baker's Corner Confectioner's Sugar (145 grams)

tbsp Stonemill Pure Vanilla Extract

Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.

Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside. Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.

Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together. Give the sifted mixture a whisk. Make sure all the lumps are gone.

Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.

Add the wet ingredients into the dry and mix well. Add lemon zest.

Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.

Bake for 35 minutes or until the centers are done.

INSTRUCTIONS

Add the cream and confectioner's sugar to a stand mixer fitted with a whisk

Whip the cream until it just starts to thicken

Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.

Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.

For the Frosting:

Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.

Push berries into the filling on the side of the cake then smooth out with an offset spatula.

Hull the strawberries.

Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.

https://www.youtube.com/watch?v=MOAXnRAG56U

How to Make a Berry Cake
Full Recipe: https://preppykitchen.com/berry-cake/
 
This triple berry cake is everything! Tender cake layers floating between thick bands of light-as-air mascarpone whipped cream frosting with gorgeous ripe strawberries, blackberries and blueberries! It’s such a seasonal treat and even though this cake is massive, I guarantee it won’t last a day!

How to Make A Berry Cake

This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

baking powder

salt

unsalted butter, softened

eggs

vanilla extract

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

heavy cream

For the Limoncello Syrup:1/4 cup Limoncello liqueur

water

For Garnish (optional):Powdered sugar

Preheat oven

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Limoncello syrup:

In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Prepare the mascarpone filling:

In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Stir in the Limoncello until well combined.

Assemble the cake:

Once the cake has completely cooled, slice it in half horizontally to create two layers.

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Spread half of the mascarpone filling evenly over the soaked cake layer.

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Chill:

Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Serve:

Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!

This Nutella layered cake is made with a soft sponge base, mascarpone cream filling, a milk chocolate ganache center, and a smooth chocolate topping. It is chilled before serving, easy to slice, and perfect when you want a neat layered dessert without complicated steps.

Nutella Layered Cake

flour

400 ml heavy whipping cream (35%)

milk chocolate

g milk chocolate

ml milk

Preheat the oven to 180°C (350°F). Line an 18 cm cake pan with baking paper.

In a mixing bowl, beat the eggs and sugar with a mixer for 3 to 4 minutes, until the mixture becomes lighter in color and foamy.

Add the oil and milk and mix briefly.

Add the sifted flour and mix until combined.

Pour the batter into the prepared cake pan and bake for 12 to 15 minutes, or until lightly golden. Let the cake cool completely.

To make the filling, briefly beat the mascarpone cheese and powdered sugar until combined.

Add the cold heavy whipping cream and continue beating until the filling becomes firm. Do not overwhip.

Divide the filling into 2 equal parts.

To make the ganache layer, heat the heavy cream until it comes to a boil. Pour it over the chopped milk chocolate. Let it sit briefly, then stir until smooth. Allow it to cool slightly.

Soak the cooled cake base with 50 ml milk.

Spread the first half of the filling over the cake base.

Place the cake in the freezer for 10 minutes.

Pour the ganache layer over the filling and spread gently.

Return the cake to the freezer for another 10 minutes.

Spread the second half of the filling over the ganache layer.

Refrigerate the cake for 1 to 2 hours.

To make the topping, heat the heavy cream until it comes to a boil. Pour it over the chopped milk chocolate and stir until smooth.

Pour the topping over the chilled cake and smooth the surface.

Refrigerate for another 2 hours before slicing and serving.

https://www.youtube.com/watch?v=1ky_LGY8t2M

Nutella layered cake with a soft sponge base, mascarpone cream filling, a chocolate ganache center, and a smooth chocolate topping. This cake is chilled before serving, so the layers stay neat and slice clean.

The full free step-by-step recipe is in my profile description.

#nutellalayeredcake #nutellacake #layeredcake #dessertrecipe #shorts

Nutella Layered Cake with Chocolate Ganache

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