Mascarpone Cream Cake

About this cake

Well, I think it’s unfair to call it a cake just because it has two layers of light genoise sponge. Because, I think it’s more an indulgent entremet kinda dessert cake. Rich, creamy and very indulgent.
And, the layers are truly exotic. Two layers of cake, two layers of rich vanilla pastry cream, a mascarpone cream topped with yet another whipped cream layer before being topped with a sugar glaze center.

What is mascarpone cheese?

Mascarpone is Italian cream cheese. It is sweeter and less tangy than regular cream cheese with very light acidity. It’s also richer than most cream cheeses with a very high-fat ratio of 60 to 75%. And it can be used in almost anything that calls for cream cheese, savory or sweet.

Ingredients and substitutes

Sponge cake layers

A Genoise is a light sponge cake that makes a perfect base for many desserts. And, a Genoise recipe can be a challenge to master, and yet with my detailed explanation, you will be making these like a pro. Additionally, it’s light in texture and flavor, which makes it perfect with fresh fruits and whipped cream.

Vanilla pastry cream layers

Classic French vanilla pastry cream is a perfect base for many desserts such as fruit tarts, mousses, Bavarian creams, ice-cream, and more. Also, this is a simple, easy and effortless recipe. And it is made by tempering egg yolks with hot milk. Then, cooking it gently to achieve a smooth, creamy and velvety cream that almost melts in your mouth. In fact, I have a detailed step-by-step with a video on how to make a good vanilla pastry cream.And, if too many eggs in this recipe bother you, you can also make an eggless vanilla pastry cream.

Mascarpone cream filling

Mascarpone is an Italian cream cheese from the Lombardy region. It is very high in fat, usually 45% or more. Today, I am using one with 48% fat. It’s thick, creamy and perfect to make any cream cheese frosting. And, it also works an absolute treat when used in dessert.

Step by step instructions

The cake layers

Preheat the oven at 170 C/ 340 F.Grease and line two 8-inch round pans with parchment paper.Next, melt butter and set aside to cool.Sift the flour, baking powder, and salt twice.Using the whisk attachment on the mixer, whip the egg with cream of tartar or pinch of salt. And, gradually add the sugar. Then, whip until the eggs are light and foamy (ribbon stage). Next, add the vanilla and combine well.Sift the flour mixture over the whipped eggs and gently fold with a spatula in three editions. Add a few tablespoons batter to the cool butter and combine well. Then, add the butter mixture to the batter. Divide the batter equally between the two baking pans.Bake for about 15 to 20 minutes until top is lightly browned, the top springs back when touched and the cake leaves the sides of the pan. Next, transfer to a wire rack and invert immediately to prevent the cake from sinking. Cool completely before decorating.

For the pastry cream

In a heavy-bottom saucepan, combine sugar, cornstarch, egg yolks, vanilla, and salt. Slowly add the milk while whisking to prevent lumps.Then, place the saucepan on medium heat until the pastry cream thickens. You want the pastry cream to come to a boil so the cornstarch will thicken the mixture. Sieve through a sieve. Cover with the plastic wrap touching the surface of the cream.And, chill for at least four hours.When ready to assemble, place in a piping bag.

The mascarpone and whipped cream layer

Whip the cream and set aside. Cream the mascarpone with powdered sugar and vanilla until light and fluffy. Then, combine half the whipped cream to the mascarpone cream – and combine well. Next, place the mascarpone in one piping bag.And, place the remaining whipped cream in another piping bag.

Assemble

Use a tall (3 inch) cake ring or springform pan to layer the cake (line the cake ring with a cake sleave for easy removal).

Place one layer of cake in the bottom of the ring.Generously brush the cake layer with 60 ml (4 tbsp) of sugar syrup.

Then, spread half the pastry cream over the cake layer.

Followed by a generous layer of mascarpone cream.Next, place the second layer of cake and brush with 4 tbsp of sugar syrup.Followed by the layers of vanilla pastry cream and mascarpone cream.

Finally, top with the whipped cream.Smooth the whipped cream with a spatula.Pipe any remaining whipped cream as a border.

Chill the cake while you prepare the glaze.

For the glaze

Add gelatin to the remaining sugar syrup.Let soak for a minute.Then, heat in the microwave for 30 secs at 50% power until dissolved.

Let cool slightly before you pour on the whipped cream in between the piping. The cake must be chilled for at least 4 hours before serving.

Serving

To unmold the cake without a plastic sleeve – run a knife dipped in hot water. You can serve this cake with fresh fruits but it really needs nothing more.

Storage

This cake must be kept chilled at all times – and must be served chilled.In fact, the layers of vanilla pastry cream, and whipping cream will not stand warm room temperature. Any leftover can be kept in the fridge. However, the whipping cream will start to lose volume after 24 hours. And, the layers will get softer. Therefore, ideally, you want to finish any leftovers within 2 to 3 days.

Tips to making the Italian mascarpone cream cake

Make sure the cake is moist by brushing it generously with sugar syrup.And, if you prefer, you can also use a chocolate sponge cake as well. It is also possible to half this recipe and uses only one of each layer.Cook the vanilla pastry cream until it is thick and creamy so it will set. If the pastry cream is not thick, it will be too soft and won’t hold as a layer.Mascarpone cream is thick and creamy. Hence, whip it well so you get a light and airy whipped cream-like texture.