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Mascarpone Vanilla Cream Cake

Mascarpone Vanilla Cream Cake.

Mascarpone Vanilla Cream Cake.


To make the sponge cake

4 eggs 

120 g sugar 

120 g flour 

1 pinch of salt 

1 teaspoon yeast A little milk to suck 

For cream

200 grams of mascarpone.

35 gm icing sugar.

 230 gm full cold liquid cream .

1 teaspoon liquid vanilla.

Check also : Vegan banana choc chip muffins



Start by making the sponge cake

Mix the flour with a pinch of salt and baking powder in a bowl

In a separate bowl, beat eggs and sugar with an electric mixer for at least 10 minutes. The volume of the mixture should double. 

This is the most important part of a successful sponge cake! 

Then sift the flour/salt/yeast mixture over the egg/sugar mixture and mix with Maris until a homogeneous mixture is obtained. 

Pour the preparation into a tray with baking paper and bake for 25 minutes at 180 degrees. 

Go to preparing your cream

Ditch the mascarpone early and relax there with Mary's

Whip the cream with an electric mixer. 

Your cream should be very cold! I always put it in the freezer a little earlier. 

Then add the powder, sugar and vanilla and continue to beat. 

Add mascarpone and beat until the mixture sticks.

Start baking the cake,Cut the sponge cake into 2, you can cut it into a square if you like. 

Moisten it a little with milk and then add a good layer of whipped cream in the middle. 

Place the second soaked sponge cake on top and cover the entire cake with cream. 

Put the spoon all around and decorate the cake the way you want it!

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