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  • Mascarpone Caramel Cake

Mascarpone Caramel Cake

Posted on Sep 14th, 2023
by Paula
Categories:
  • Cake Recipes
  • Dessert
Mascarpone Caramel Cake

Caramel, whipped cream, and mascarpone cake, a.k.a. “cake with the most common ingredients found in my house”… except chocolate, of course. And these three ingredients are not just fantastic for cake. These three ingredients make excellent cheesecake, ice cream, mousse, and sponge cakes.

But let’s go back to this mascarpone caramel cake recipe. It is not difficult to make and simply delicious. Simply combine a vanilla-flavored sponge, a smooth and delicious caramel cream, finally bring in the mascarpone and whipped cream layers, and there you have it – a spectacular result.

Enjoy!

Mascarpone Caramel Cake
Mascarpone Caramel Cake

Mascarpone Caramel Cake

Paula
Mascarpone Caramel Cake is a tasty dessert that combines the delicate flavor of mascarpone cheese with the sweetness of caramel. It strikes a perfect balance of flavors and textures, with the sponge cake providing a light and airy contrast to the rich and creamy frosting.
4.92 from 102 votes
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 30 minutes mins
Chilling Time 4 hours hrs
Total Time 6 hours hrs 30 minutes mins
Course Dessert
Cuisine International
Servings 20 servings

Ingredients
 
 

Sponge:

  • 100 g butter
  • 3 eggs
  • 120 g sugar
  • 240 g flour
  • a pinch of salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 100 ml milk
  • 100 ml yogurt

Caramel cream:

  • 150 g sugar
  • 25 g brown sugar
  • 3 tbsp water
  • 500 ml milk
  • 2 eggs
  • 2 tbsp flour
  • 100 g 80% fat butter

White cream:

  • 250 g mascarpone
  • 1 tsp vanilla sugar
  • 2 sheets of gelatin
  • 200 ml whipping cream
  • 2 tbsp powdered sugar
  • 50 ml milk
  • 1 tsp vanilla extract

Instructions
 

Sponge:

  • Mix the soft, room temperature butter with the sugar for 5-10 minutes until creamy and airy. Add the eggs, one at a time, mixing well after each one.
  • Separately, combine the flour with the salt, baking powder, and baking soda. Add half of the dry ingredients to the buttercream and mix gently. Add the milk, yogurt, vanilla, and then the rest of the dry ingredients. Mix until smooth.
  • Preheat the oven to medium heat (180 °C/ 360 °F). Line a medium 20/30 cm (8×12 inches) baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake for approximately 30 minutes until it passes the toothpick test. Transfer to a cooling rack.

Caramel cream:

  • Combine the eggs with the flour and 100 ml (1/2 cup) of the milk. Mix well until evenly blended.
  • Put the sugar and water over a medium heat. When it starts to boil, turn up the heat slightly and leave. When it turns golden brown, take it off the heat and add the remaining 400 ml (1 1/2 cup) of milk gradually, stirring continuously. Return to the heat until the caramel is completely dissolved into the milk, then add the egg cream, stirring constantly. Leave the caramel cream over a low heat for 6-7 minutes until it starts to boil and thickens.
  • Remove the cream from the heat and add the butter. Stir well, then refrigerate.

White cream:

  • Hydrate the gelatin in cold water. Place the milk over a medium heat and bring it to almost a boil. Then turn off the heat and add the gelatin. Stir well.
  • Mix the mascarpone with the powdered sugar. Whisk the whipping cream with the vanilla sugar.
  • Incorporate the milk into the mascarpone cream and then fold in the whipped cream with gentle upward movements.

Assembly:

  • Cut the cooled sponge in two pieces horizontally. Place the first layer in the baking tray and spread half the caramel cream on top. Cover with the next piece of sponge and then top that with the rest of the caramel cream, smoothing it out. Spread the mascarpone cream on top.
  • Refrigerate the cake for 4-5 hours or preferably overnight. Decorate with glass sugar, and caramelized nuts.

Enjoy!

    Notes

    Mascarpone Caramel Cake
    Tried this recipe?Let us know how it was!

    Related: Sea-Salted Chocolate & Pecan Tart
    Related: Chocolate Cupcakes with Caramel Pecans
    Related: Caramel and Jam Swiss Roll
    Related: Caramel Strawberry Cake
    Related: Walnut & Salted Caramel Cake with Chocolate Icing

    Paula

    Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

    2 Comments Hide Comments

    MayaC says:
    February 25, 2025 at 2:58 am

    5 stars
    This cake is a labor of love, but the results are absolutely worth it. Great as a weekend project

    Reply
    Chef's Pencil Staff says:
    March 24, 2025 at 4:56 pm

    Glad you loved it, Maya! Thanks for being such a fantastic fan

    4.92 from 102 votes (101 ratings without comment)

    Add Your Comment Cancel reply

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