Home / Recipes / Popular / / Italian Mascarpone Cake with Raspberry Glaze
ByRosemary
Jump to Recipe
This Mascarpone Cake, is a moist Italian Cake perfect on it’s own or served with a fresh Raspberry Cream sauce. An easy and delicious cake recipe, perfect as a breakfast, snack or even dessert idea.
Last year for father’s day we gave the Italian a couple of Raspberry bushes. And raspberries they produced. From everyone wanting to taste “just one” I managed to safe a few to make a raspberry glaze, which turned out to be perfect as a creamy topping for this cake.
Table of Contents
Ingredients for the recipe
- Eggs – be sure to bring them to room temperature
- Sugar – either granulated or fine sugar
- Vanilla – used for flavouring
- Mascarpone – helps add moisture and taste to a cake
- Vegetable Oil – makes a cake moist
- Cake Flour – makes a cake tender
- Salt – to enhance the flavour
- Baking powder – makes a cake rise
- Cream –
- Icing Sugar
- Raspberries
How to make it
In a large bowl on medium speed beat eggs and sugar until light and fluffy (approximately 5 minutes), then add vanilla, mascarpone and oil and beat to combine, then add the flour and baking powder continue to beat until smooth.
Pour into prepared cake pan and bake for approximately 30-40 minutes or until tooth pick comes out clean. Let cool completely, dust with powdered sugar and top with Raspberry cream if desired.
How to make the glaze
- In a medium bowl add the raspberries and squish with a fork, add the cream and sugar and beat until thick. Refrigerate until ready to use.
- To tell the truth I really wanted a thicker cream but as it turned out this Raspberry Cream was really good. If you want a thicker sauce then just add less raspberries.
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
What is Mascarpone Cheese?
Mascarpone is a cheese made from the processing of cream and citric acid (for example lemon juice), only two ingredients to make this creamy delicious cheese. Mascarpone originated from the Region of Lombardy, which is in the North of Italy.
I love it and I try to use it as much as possible in my desserts. I find the taste more delicate and tastier than cream cheese.
What makes some cakes more yellow than others?
It basically comes from the colour of the egg yolks, the colour of the yolk is determined from what the hen eats, so if the hen eats natural foods and is free roaming then the yolk will be a more orangey colour. Making it also healthier. And therefore your cake will be more yellow or orange.
Tips for making the best cake
- To keep the cake from sinking or not rising do not open the oven door for at least 25-30 minutes once it is in the oven.
- To keep your cake from cracking make sure the temperature is correct, test your oven temperature with a thermometer. Also make sure to bake the cake in the centre of the oven on the middle rack.
- The perfect temperature for baking a cake is 350F (180C).
- Be sure to use the correct pan when baking the cake.
- Dry cakes happen usually when a cake is over baked, be sure to set a timer and use a toothpick to check for doneness if it comes out clean or even better with a couple of crumbs attached, the cake is done.
FAQ’S
What can I substitute for mascarpone
There are a few things that you can substitute such as creme fraiche, yogurt, cream cheese and ricotta cheese. Although these may give a more tangy flavour to the finished product.
How to store it
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. Add the glaze before serving.
How to freeze the cake
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep forup to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Serve the cake with the raspberry glaze if desired.
Recipes using Mascarpone Cheese
- Italian Mascarpone Marble Cake
- Fresh Strawberry Pie with Mascarpone Filling
- Vanilla Cake with Mascarpone Cream Filling
- And of course Tiramisu !
Whether you make this cake with or without Raspberry Cream or substitute another type of cream, whether you serve it for dessert or have a slice with a cup of coffee or tea, I hope you enjoy it! Enjoy.
Italian Mascarpone Cake with Raspberry Glaze
Rosemary Molloy
This Mascarpone Cake, is a moist Italian Cake perfect on it's own or served with a fresh Raspberry Cream sauce. Breakfast, snack or dessert idea.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 10 slices
Calories 432 kcal
Print Recipe Pin Recipe
Ingredients
MASCARPONE CAKE
- 3 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 cup mascarpone (room temperature)
- 1/2 cup vegetable oil (I usually use corn or sunflower oil)
- 1 1/2 cups cake flour (you can substitute with all purpose)
- 1 pinch salt
- 1 1/2 teaspoons baking powder
RASPBERRY CREAM
- 1 cup cream heavy, whole or whipping cream
- 3/4 cup raspberries (less if you want a thicker cream)
- 1 1/2 tablespoons icing / powdered sugar
Instructions
Pre-heat oven to 350F (180C), grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
MASCARPONE CAKE
In a large bowl on medium speed beat eggs and sugar until light and fluffy (approximately 5 minutes), then add vanilla, mascarpone and oil and beat to combine, then add the flour, salt and baking powder continue to beat until smooth approximately 2 minutes.
Pour into prepared cake pan and bake for approximately 30-40 minutes or until tooth pick comes out clean. Let cool completely, dust with powdered sugar and top with Raspberry cream if desired, before serving. Enjoy!
RASPBERRY CREAM
In a medium bowl add the raspberries and squish with a fork, add the cream and sugar and beat until thick. Refrigerate until ready to use.
Notes
To make your own cake flour – For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. Add the glaze before serving.
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
Nutrition
Calories: 432kcal | Carbohydrates: 32g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 41mg | Potassium: 129mg | Fiber: 1g | Sugar: 16g | Vitamin A: 735IU | Vitamin C: 2.5mg | Calcium: 85mg | Iron: 0.5mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Share
Share
Pin
