Tag Archives: mascarpone

Plum cake

It’s a fact that spring came to this year-round sunny city too, and temperature start to creep slowly. During the day the weather is still nice for swimming and sunbathing without uncomfortable sweating like in the summer months. Another pleasure is to take an evening walk in the fresh air, or to sit outsite and enjoy sipping a tea while the weather is till cool. Having a tea without a piece of cake is absolutely wrong thing! 😀 So, you can guess that one of my favourite ‘indoor activities’ is baking! I had mascarpone cheese and ripe plums that used to be a jam, but mascarpone was nearly to expiry date and I had to use it somehow.. Plum cake ingredientsIt was a ‘mix all what you have’ cake, I also added a splash of cognac for an extra hit. After a half an hour of baking the cake was still uncooked and I was a bit worried. But the final result was a wonderfully divine and delicious cake! It was totally worth the wait: tender, moist and filled with amazing flavour! I will be making this cake again! 🙂Plum cake (with mascarpone and cognac)

Plum cake with mascarpone and cognac

  • Servings: 6
  • Difficulty: easy
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Ingredients for 18cm baking tin
50g butter, very soft
80g brown sugar
2 eggs, at room temperature
1 tbsp cognac (or brandy)
1 tsp vanilla extract
2-3 tbsp lemon zest, optional
100-120g mascarpone, at room temperature
100-110 g plain flour
1 tsp baking powder
4-5 dark plums, sliced
1 tbsp plum jam (or apricot jam), optional
Preparation
  • In a mixing bowl, beat the butter with sugar. In a separate bowl, beat eggs with cognac, vanilla and lemon zest. Gradually stir into the butter mixture. Fold in mascarpone cheese. Sift flour with baking powder into the batter, mix to combine.
  • Pour the batter into greased baking tin. Arrange plum slices on top. Bake in preheated 180C oven for 50-60 minutes or until the inserted toothpick comes out clean. Grease the top with jam. Let it cool slightly before serving.
Enjoy!
Tender and Tasty Plum cake

Chocolate Cake with mascarpone cream

 I do like sponge cakes, they are easy, simple and scrumptious! 😀 This one is absolutely worth making, the base is flavoured with coffee and chocolate, which can be your favourite – dark, milk or cherry-flavoured, for en extra twist add vanilla. You can use only mascarpone for the cream, add cherries or some ganache into the filling. The possibilities are endless!
What can I say about the cake. A light, moist sponge bursting with juicy strawberries and a creamy filling – a perfect teatime treat! 😉
Choco_pie-2

Chocolate cake with mascarpone cream


 If you’re not coffee-lover just leave it out, and replace with water or juice. 
Ingredients for 20cm/8inch round cake pan
CAKE:
4 eggs, yolks and whites separated, at room temperature
100g white sugar (you can add 150-200g to suit your taste)
150g self-raising flour
pinch of salt
2 Tbsp non-sweeten cacao
3 Tbsp dark chocolate, chopped finely-almost powdered
40ml/2 Tbsp coffee, brewed and chilled (or coffee/chocolate liquor/amaretto)
1 tsp vanilla extract, optionally
50ml olive or sunflower oil
30ml/ 1 1/2 Tbsp water, cold
1/2 tsp lemon juice
CREAM:
120g whipping cream
50g icing sugar
80g mascarpone
50g hazelnuts or/and almonds, chopped finely 
30-50g chocolate, strawberry-flavoured/dark or milk
100g strawberries, chopped, optionally 
GANACHE:
100g dark chocolate, chopped coarsely
80-100ml cream, double or 20-30%
  1. Preheat oven to 355°F / 180°C. Butter cake pan, line it with baking paper and set aside.
  2. In a large bowl, combine all the dry ingredients except for the sugar.
  3. In a small bowl, beat egg yolks with sugar until the mixture is pale. Add oil, coffee, water and stir well. Set aside.
  4. Incorporate the wet ingredients into the dry.
  5. Beat egg whites with a pinch of salt and lemon juice until soft peaks form.
  6. Slowly incorporate egg whites into batter until just combined.
  7. Pour into your greased dish and bake for 34-45 minutes or until toothpick comes out clean when inserted. Coll completely. Cut cake into two layers.
  8. To make the cream, whip the cream and icing sugar for 3-4 minutes or until foamy (Be careful! Don’t overbeat!). Add mascarpone, chocolate and nuts, and combine. Optionally, you can stir in some fresh berries.
  9. Spread the cream evenly over one cake layer, top with the second one.
  10. To make the chocolate ganache, bring cream to the boil in small saucepan. Remove from the heat. Add the chocolate and stir until smooth.
  11. Spread the ganache over the cake, decorate with berries or chocolate.
  12. Refrigerate cake 3-4 hours or overnight before serving. 

Enjoy the cake! 🙂

Choco_pie-1

Mascarpone dessert

  Summer is the time for berries! Choose any berries you like- raspberries, strawberries, blackberries and layer with creamy topping and the easiest dessert is done!

  So we need some berries fresh or frozen. Combine them with icing or fine sugar and zest of lemon, it helps to release their  juices, add a bit of wine or liqueur  for taste. Let stand for 20-30min. Don’t be upset a lot if you have no berries or may be it’s winter now and berries are quite expensive, use jam! 🙂
  In a bowl with whisk or an electric mixer beat together mascarpone, yogurt and honey until mixture holds stiff peaks. You’ll get velvety, delicately sweet mascarpone mixture!
  I’m not adding heavy cream/whipped cream to mascarpone – I put yogurt. In my opinion mascarpone cheese itself is so buttery-rich, thick and there is no need to add more heavy cream. But “Every man to his taste”.
And you can add sugar and vanilla instead of honey.
Take glasses and layer the berries with the whipped mascarpone. Garnish with almond/amaretto cookies.
Enjoy!
100-120gr (1/2 cup) mascarpone cheese (or any cream cheese)
80g (1/3 cup) plain yogurt/heavy cream/whipped cream
1-2 teaspoon honey (or sugar+vanilla)
3 cups assorted berries or jam
1 tbsp fine sugar
1-2 tsps zest of lemon
3-4 tbsps wine or liqueur
cookies