Mascarpone Cake

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 420
• Protein: 9 g
• Carbs: 52 g
• Fat: 20 g

Ingredients

• 166.7 g Mascarpone cheese ( at room temperature )
• 2 piece Egg ( whole )
• 100 g White sugar
• 133.3 g Wheat flour ( sifted )
• 7.3 g Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt
• 6.7 g Minimum butter sweet ( for the mold )

Instructions

1. Whisk the eggs

   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. Soften the mascarpone

   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. Fold in the dry ingredients

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days under a cake dome at room temperature or in the fridge for a firmer texture.