Biscuit cake with mascarpone: cooking recipes

Confectionery products with the addition of gentle cream cheese mascarpone delivers an unbelievable pleasure in the process of their eating. However, for the taste to be truly unique, the technology of their preparation should be strictly observed.

So, let's consider what you need to know before preparing a biscuit cake with mascarpone, as well as some types of cream that you can prepare for a layer of confectionery.

Secrets and tricks of cooking desserts with mascarpone

First of all, it is worth remembering that for the brilliance of the finished biscuit it should be left in the oven immediately after baking, turning it off.

To ensure that the biscuit dough for the cake turned out to be very lush, it is necessary to observe a certain sequence of the introduction of the ingredients: first the yolks are introduced into the proteins, and then the flour.

In a cream from mascarpone for a cake, the recipes of some desserts indicate the addition of fruits and berries to taste - this rule can be followed even if the technology of preparation does not provide for it, since the berry taste is perfectly combined in a gentle texture of the cream.

Classic biscuit cake with mascarpone

To make a good dessert with this recipe you need to take a half cup of fat cream and put them in the refrigerator.

Now we need to make a dough for the future biscuit - it's classic and used in many recipes. For this, 3 chicken eggs, 3/4 cups of powdered sugar and the same amount of flour are taken. Separately, you need to whip the whites, turning them into a lush foam, after which this foam is neatly combined with the whipped other ingredients. Now the resulting homogeneous mass should be put in a baking dish, parchment and baked in the oven at a temperature of 180-190 degrees until ready (about 20 minutes).

Meanwhile, it's time to prepare a gentle cream cream. For this, the mascarpone cheese and cream are taken - 300 grams each, 3/4 cup sugar powder is added to them. All these ingredients must be thoroughly beaten until a uniform mass is formed.

After cooling the biscuit, it is spread on top with cream - a gorgeous cake with mascarpone cheese is ready.

Coffee-liqueur tiramisu with mascarpone

This is a classic Italian dessert, which for many years remains a favorite of Russian sweet tooth and not only.

To make it you need to mix a glass of natural black coffee with a glass of liquor (you can use other strong alcohol, such as cognac or rum). In one cold dish, you have to beat two proteins to a thick foam, and in the other - a couple of yolks with 4 tablespoons of powdered sugar.

Now in a separate bowl you should put 400 grams of mascarpone cheese and slowly add the yolks and proteins separately. In this composition, the ingredients should be well mixed until a homogeneous mass is obtained and set aside in the refrigerator.

Now it is necessary to soak in the coffee with liqueur cookies "Savoyardi" - it will take 100 grams. After it must be densely laid on the bottom of the mold, after which it should be poured over the cream, using exactly half of it. After this, the procedure must be repeated, laying out now on top of the cream, another 100 grams of biscuits and pouring on it the remains of the cream. On this cake sponge cake with mascarpone is ready - it only remains to sprinkle grated 1/3 of chocolate and send it for a couple of hours to the refrigerator.

Chocolate biscuit cake with mascarpone and cherry berries

To make this dessert, mix 3 eggs with a mixer, add 150 grams of powdered sugar and the same amount of sifted flour, as well as half a glass of cocoa, in a thin trickle. After thoroughly whipping all the ingredients from them, a dough is produced - it should be poured into a pre-prepared baking dish and sent to the oven, heated to 190 degrees until it reaches a state of complete readiness.

In the meantime, you can prepare a cream to decorate the product. To do this, take 300 grams of cream cheese, as much fat cream and 150 grams of powdered sugar. Cheese with powder should be beaten well with a mixer at medium speed, after which slowly add cream - get a gentle cream.

Ready and cooled biscuit cakes should be densely covered with cooked cream and sprinkled with grated chocolate, which must be prepared in advance. Cherries are laid out on top. This is how the biscuit cake with mascarpone is prepared - its recipe is very simple.

Strawberry cake

In order to prepare such a cake, you need to make a biscuit, following the technology described above. With the finished cake you need to cut off the top in order to get a beautiful and uniform cake, the thickness of which will not exceed 2.5 cm.

Now in a separate bowl you need to make a cream. To make it, you need to soak 1.5 tablespoons of gelatin, following the instructions on its packaging. Separately, you need to beat 4 yolks and 4 tablespoons of powdered sugar until a uniform mass is formed. Then the ingredients should be combined with the cooled gelatin and mix well. This also adds 0.5 kg of cream cheese and everything is beaten with a mixer at a slow speed until the mass is homogeneous.

Now, separately, 4 whites should be beaten, in which you also need to add a pinch of salt (so they will increase in volume faster and the cream will be better), then the resulting mass must be combined with the cheese.

Now we need to take a confectionery shape with high edges and put a biscuit cake on its bottom. It just pours out the freshly prepared cream and all this is topped with sliced strawberries. Separately, the jelly is prepared, after which they need to pour the cake from above. Now is the time to send the cake from ready-made biscuit cakes with mascarpone and strawberries to the fridge, until the jelly is completely frozen on it. After 4 hours you will be able to get the finished confectionery product, which will please not only the eye, but also the taste buds of even the most notorious sweet tooth.

Cake with mascarpone and whipped cream

If you cook it for this recipe, then the output is a very beautiful cake, decorated with sweets and fruits, with pink cakes inside.

First you should prepare the cakes. The dough is kneaded in exactly the same way and from the same number of ingredients as in the previous cases, only at the stage of whipping the proteins into a lush foam should be added a pinch of powdered food coloring that will give a pink color. After cooling, a large cake should be cut into several thinner (in width).

Next, the cream for the cake is prepared separately. To do this, you need to beat 400 grams of mascarpone cheese with the same amount of powdered sugar and add in them 1.5 cups of cream - all these ingredients must be turned with a mixer into a lush foam.

After the biscuit has cooled, each of its cakes should be greased with cream and put on top of the fruit (any, to taste). So, having smeared and having laid all cakes, on top of a product we spread all remained cream and fruit. Above, the cap of this cake can be decorated with three "Oreo" cookies and, if desired, chocolate glaze - they will look very impressive here.

As can be seen from the examples above, there are many variations of how to make a cake with mascarpone cheese. However, any biscuit without a delicious cream - it's not a cake, it's just a cake. In order to taste the product really played with different taste colors, you need to prepare a delicious cream of mascarpone for the cake. Recipes of two other types are given below.

Cream of Mascarpone and Condensed Milk

This cream is very easy to prepare, and the output is incredibly delicious and tender product, which can be used even as an independent dessert.

To make it, you need to take 0.5 kg of cream cheese and add sugar powder (here the amount should be calculated in such a way that the finished product is not too sugary, the optimal amount is 50 grams). These ingredients should be beaten well with a mixer, working at medium speed. Now we need to add a jar of condensed milk here (lovers of boiled condensed milk can use it) and shake everything up again.

Maskarpone cream with honey

There is another original version of the cream that you can use when decorating a biscuit cake with mascarpone (the recipe is presented above). Thanks to this cream, a standard and simple product will acquire a new unusual taste.

To make it, separately beat up 0.5 kg of cheese and a couple of tablespoons of honey until a thick, uniform consistency. Then in a separate vessel using a mixer (at medium speed), you should turn into a thick mass of 1.5 cups of the most fatty cream. After this, you must slowly and gently combine them with the honey mascarpone. After a good mixing of all the ingredients, a delicious creamy honey cream is produced.