Super soft mascarpone cheese cake. Every so often I buy mascarpone to make spoon desserts, but this time I wanted to try using it for a cooked dessert. Surprisingly, I got this very soft cake, which I made even more delicious, stuffing it with jam and sprinkling with icing sugar.
Super soft mascarpone cheese cake
Ingredients (24 cm mold):
- 250g flour 00
- 250g mascarpone
- 180g sugar
- 4 eggs
- 1 sachet of vanilla flavoured baking powder (or 1 sachet backing powder + 1 Tsp vanilla extract)
- Jam (optional)
- Icing sugar (optional)
Directions:
- Begin to whip the eggs with the sugar in a large bowl and continue to whisk for at least 5 minutes, in order to obtain a clear and swollen mixture.
- Then add the mascarpone in spoonfuls and continue to blend, to obtain a mixture without lumps. Then start adding the sifted flour a little at a time, always continuing to blend.
- Finally, add the vanillin yeast (or traditional baking powder + 1 sachet of vanillin) and mix well.
- At this point, pour into a 24cm cake mold, preferably openable and lined on the bottom with baking paper.
- Bake in a preheated static oven at 180 ° C for 40-45 minutes and do the toothpick test before turning off, in order to be sure that the cake is well cooked even in the center.
- Remove from the oven and leave to cool on a wire rack. The cake can be enjoyed like this and is especially great for breakfast.
- To make it tastier, however, you can cut it horizontally in half, spread with your favorite jam and then sprinkle with icing sugar.
