Mascarpone Cake
Ingredients
- 166.7 gMascarpone cheese (at room temperature)
- 2 pcEgg (whole)
- 100 gWhite sugar
- 133.3 gWheat flour (sifted)
- 7.3 gBaking powder
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
- 6.7 gUnsalted butter (for the mold)
Method
A dense, moist crumb that melts on the palate. The crust is barely golden, while the heart remains perfectly soft thanks to the mascarpone fats.
- 1
Vigorously whisk the eggs with the white sugar and vanilla extract. The mixture should double in volume, turn pale, and form a ribbon when the whisk is lifted.
- 2
Work the mascarpone with a spatula until supple and smooth. Then incorporate it into the egg mixture, smoothing well to avoid any cheese lumps.
- 3
Add the wheat flour, baking powder, and a pinch of sea salt. Mix gently with a spatula. Stop as soon as the flour is absorbed to maintain an airy texture.
- 4
Pour into a buttered mold. Bake at 180°C. The cake should rise evenly. It is done when a knife tip inserted into the center comes out clean.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the flour, otherwise the cake will lose its softness.
- Check for doneness with a knife blade: it should come out clean but slightly damp.
How long does this dish keep?
Keeps for 3 days under a cake dome at room temperature or in the fridge for a firmer texture.
