Mascarpone cake recipe with photos step by step at home

Confectionery products with the addition of delicate creamy mascarpone cheese bring incredible pleasure while tasting them. However, in order for their taste to be truly unique, the technology for their preparation must be strictly followed.

So, let's look at what you need to know before making a sponge cake with mascarpone, as well as some types of cream that can be prepared for layering confectionery products.

Recipe for mascarpone cream with cream

The white cream has a soft structure that allows you to serve the delicacy separately. Berry pulp goes well with it. An additional use is filling or decorating confectionery products. A special feature of the cream is its simple preparation. You will need several products:

Mascarpone cheese – 300 g;
Heavy cream – 250 g;
Sweet powder - about 100 g.

You can change the sweetness of the cream by adding more or less powder.

Fill the container with cold cream. Whisk. You will get a dense white mass. It is recommended to use a mixer to make the cream as dense as possible. While continuing to beat, gradually add powdered sugar. When the corollas begin to leave peaks, you can move on to the second stage.
Combine whipped cream with mascarpone cheese. Add the product gradually. Continue whisking the contents of the container at medium engine speed. A high-quality cream is homogeneous and white.
After beating is completed, the delicacy is considered ready. It is suitable for decorating cakes, cupcakes, and pies.

Mascarpone, chocolate and liqueur cream for cake

300 grams of cheese;
250 ml cream;
25 grams of gelatin;
150-160 grams of powdered sugar;
Liqueur – 120 ml;
Coffee – 50 grams;
Chocolate – half a tile;
A little cinnamon and vanilla.

Step by step process:

The first step is to soak the gelatin in some water and leave it for a while so that it swells;
Then heat the cream over low heat and pour gelatin into it;
Keep the cream on the fire, but do not bring it to a boil;
Then put the cheese in a bowl and knead with a spoon;
Add liqueur, coffee, liqueur, powdered sugar, cinnamon and vanillin to the cheese. Beat everything well with a mixer;
Next, without ceasing to beat, pour the cream and gelatin into the cheese mixture. Beat everything until the mixture becomes airy;
Rub the chocolate with a grater and add it to the cream.

Preparing cream with sour cream

The sour cream turns out delicious, porous and tender. Its preparation requires a small amount of ingredients:

Mascarpone – 0.5 kg;
Eggs – 3 pcs.;
Medium thick sour cream – 1 cup;
Sweet powder – 150 g;
A third of a teaspoon of vanillin.

Preparation

Prepare the first container for whipping cheese. It is recommended to stir it separately to make the cream tender.
Fill the second container with sour cream and add sweet powder. Stir well.
Use the third container to beat the eggs.
Add sour cream to eggs. Mix the ingredients well.
Add mascarpone cheese. Mix the mixture with a mixer. Set the engine speed to medium speed. If desired, add a little vanilla for an attractive aroma.

Use delicious sour cream to decorate cakes or cupcakes. Any confectionery product turns out much tastier after adding it.

Cream with condensed milk

The combination of mascarpone and condensed milk surprises with its excellent taste. An additional feature is simple preparation. It is recommended to use the finished result for greasing sponge cakes.

Take:

Mascarpone – 0.5 kg;
Whole condensed milk - about 250 g.

Preparation

Fill the container with cheese. Beat with a mixer at low speed. While whisking continuously, gradually pour in the condensed milk. Stir well after each addition. Make sure that the cream is homogeneous. There should be no lumps.
If you want to make a thick cream with stable peaks remaining on the surface, add less condensed milk, for example, 200 g. Accordingly, preparing a liquid cream requires adding more milk.
Before finishing cooking, add a small pinch of vanilla to create an attractive aroma. Stir well. Decorate the cake with the finished cream.

Tips and tricks for making a cake

Only well-chilled cream should be added to the mascarpone cream for the cake. This way they will whip up better and more uniformly.
Strawberries can be replaced with other berries and fruits. For example, use kiwi as a layer and decorate the top with strawberries, or vice versa.
To ensure that the biscuit cuts well, you can keep it in the refrigerator for a while.
If you don’t have the opportunity to purchase ready-made cheese, don’t worry, because there are many recipes for mascarpone cream for cake. Mascarpone cheese is also easy to make at home. To do this you will need 400 g of fat sour cream (at least 25%) and 2 tablespoons of lemon juice. (You can use 1 liter of heavy cream instead of sour cream. Then you will need 3 tablespoons of lemon juice.)
Mix the ingredients and place on medium heat. Keep the mixture on the stove for five minutes. It shouldn't boil. Then remove from the stove and cool. Place a colander in a bowl and cover its bottom with several layers of gauze or a waffle towel. Pour the mixture there. Cover with a lid and place in the refrigerator overnight. From 400 g of sour cream overnight you should get about 250 g of cheese. Now it can be used for cream cheese cake. There is an even simpler recipe for mascarpone - buy homemade heavy cream at the market. First freeze them and then defrost them. Place on cheesecloth and let the liquid drain.

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With sour cream for biscuits

Sour cream with a soft structure can decorate any sponge cake. Thanks to its thick consistency, the cream can be used to create tops on cupcakes. To prepare the treat you need several products:

Mascarpone – 0.5 kg;
Thick sour cream – 900 g;
2 cups sweet powder;
Two thirds of a teaspoon of vanillin.

Preparation

Combine sweet powder and sour cream. Beat well with a mixer. First set the engine speed to medium, then high. You should get a thick, homogeneous mass. A sign of a quality cream is a smooth surface.
Place the mascarpone in a separate bowl. Beat with a mixer until the cheese becomes porous. Combine the product with sour cream. Stir again until smooth.
At the end of cooking, add vanillin, which will make the finished treat fragrant. Beat for 3 minutes at medium speed.

Custard with mascarpone

Milk – 300 ml;
Flour – 30 g;
Granulated sugar – 30 g;
Eggs – 3 pcs.;
Sweet powder – 60 g;
Mascarpone – 250 g;
Half a vanilla pod.

Preparation

Combine milk and sugar and heat on the stove. Do not let the product boil.
Separate the egg yolks. Add sweet powder and sifted wheat flour. Mash well with a fork to obtain a homogeneous mass. Add warm milk and stir. Brew the yolks.
The finished cream is slightly yellow in color. It is well suited for filling confectionery products.

With chocolate and mascarpone

Chocolate cream is excellent for decorating cakes. For cooking, fat sour cream (about 30%) is used. You will need:

Dark chocolate bar – 100 g;
Mascarpone – 300 g;
Sweet powder – 120 g;
Sour cream – 200 g.

Preparation

Divide the chocolate bar into small squares with your hands. Place in a separate container and pour in a tablespoon of sour cream. The chocolate needs to be melted. You can use a water bath or microwave. The main thing is that the mass is homogeneous.
Mix the rest of the sour cream with sweet powder. Beat well with a mixer. Add mascarpone to the resulting mixture and stir. Pour in hot chocolate. Beat again with a mixer.
Place the chocolate cream in the refrigerator for 30 minutes. After cooling, the treat will become thick. Now you can decorate confectionery products.

How to make mascarpone cake at home

To make the process more understandable, I conditionally divide the preparation of a mascarpone cake at home into four stages:

Baking sponge cakes.
Preparing the cream.
Assembling the cake.
Cake decoration.

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I accompany all stages with photos.

We start by baking a homemade sponge cake with mascarpone. To be honest, my oven is not that great, so I learned how to cook sponge cakes in a slow cooker. There it always comes out tall and tender in taste. I will note that in the recipe that I took as a basis, pink dye is introduced into the biscuit. I didn't add it.

Prepare a regular sponge cake. We will need eggs - 6 pcs. Separate the yolks from the whites. Using a mixer, beat the yolks with sugar (150 g) until a whitish coating forms on the surface.

Add salt - 0.5 teaspoon and continue to beat with a mixer until a stable mass is formed.

Mix 150 g of flour with 1 teaspoon of baking powder and pour into the yolks in small portions. Stir constantly. Then carefully add the whites into this mixture.

Grease the bottom and sides of the multicooker bowl well with butter. Pour out the dough. Select the “Baking” option from the menu. Set the timer for 1 hour. Meanwhile, prepare the cream from mascarpone and cream.

Mascarpone cake cream recipe

Using a mixer, beat cream (300 ml) and powdered sugar (400 g) until smooth.

Add 400 g of mascarpone to the creamy mass and mix very carefully with a mixer with a whisk attachment, turning on low speed. The mascarpone cream for the cake is ready.

In the meantime, the biscuit should be ready. At the end of baking, it should be simmered for another 15 minutes with the lid closed in the “Warming” mode. Then insert the steamer into the bowl. Turn the bowl over. Remove the biscuit, place it on a wooden board and wait until it cools down.

We need to divide the cooled sponge cake into three parts. This is very convenient to do using a thick thread. Using a knife, mark three equal parts on the sides and make cuts on four sides. We insert the thread into them. We cross its ends and stretch it through the entire biscuit. One part is separated. We repeat the procedure, separating the second and third parts. The sponge base for a delicious mascarpone cake is ready for assembly.

Grease the bottom cake with butter cream. Place sliced strawberries around the edges. Then we coat the second and third cake layers, as well as the sides of the cake.

Place the semi-finished product in the refrigerator for half an hour. This is necessary so that the cream slightly saturates the cakes and they stick together well.

Meanwhile, prepare the glaze to decorate the mascarpone cheese cake. Break a chocolate bar (100 g) into pieces and put them in a saucepan. Heat the cream (200 ml) until hot and pour it over the chocolate. Stir until smooth. If the mass turns out to be too thick, heat it on the stove to the required liquid state.

Fill the cake with glaze. Place whole strawberries and sprinkle with coconut flakes. After 30 minutes of infusion in the refrigerator, the mascarpone cake according to my recipe can be tasted.

Cream with butter for cake

Thanks to the addition of butter, the cream turns out tasty and soft. The prepared delicacy is used for greasing cakes and filling confectionery products. If necessary, mascarpone can be replaced with cream cheese. However, the taste will deteriorate somewhat. Therefore, it is better to follow the recipe exactly:

Mascarpone – 400 g;
Sweet powder – 120 g;
Butter – 150 g;
Zest of 1 lemon;
A tablespoon of orange liqueur.

Preparation

Remove the butter from the refrigerator in advance. After a few hours it will become soft. Beat the butter with a mixer and add sweet powder. Beat again. You will get a thick white mass. If you want to give the cream a lemon flavor, add the zest previously removed from 1 lemon. A good option would be orange liqueur, which also creates a subtle aroma.
Immediately before adding the mascarpone, remove the cheese from the refrigerator. The product must be cold. Mash with a fork and add to butter. Add sweet powder. Beat with a mixer. Set the whisk speed to minimum. After about 4 minutes, the contents of the container will become homogeneous. The buttercream is smooth.

The delicacy is suitable for decorating confectionery products and greasing cakes.

Simple recipe

This method of preparing cream is simple. The key to good taste is the right choice of cream. It is recommended to use fresh and full-fat dairy products to ensure high-quality results.

Take:

Mascarpone – 250 g;
Cream – 200 g;
Sweet powder – 100 g;
Vanillin.

Preparation

Fill a small container with cool cream. Beat with a blender. The whisks should leave sharp peaks on the surface of the cream.
With the mixer still running, add the powdered sugar. Then add the mascarpone. Stir well on low speed. You can sprinkle the finished cream with vanilla to suit your taste.

Mascarpone cream with cottage cheese

This cream has a distinct creamy taste. The delicacy turns out to be very light due to the content of cottage cheese.

Take:

Cottage cheese – 0.5 kg;
Mascarpone – 250 g;
Sugar – 1 glass.

Preparation

Combine cottage cheese with a glass of sugar. The sand should completely dissolve. It is recommended to use homogeneous cottage cheese of medium fat content.
Start adding the mascarpone while whisking. A sign that the cream is ready is homogeneity. It is impossible to give an exact amount of sugar; it is recommended to adjust it based on your taste.
Additional additives will help make the curd cream tastier. For example, you can add a little vanilla.

Mascarpone base cream, creamy

Your shopping list

250 g (or 1 small jar) mascarpone cheese;
250 g of cream (the most decent fat content you can find);
from 100 to 150 g of powdered sugar (large bag);
optional - a little cinnamon, lemon or orange zest or vanilla.

Roll up our sleeves

Whip the well-chilled (this is a very important point) cream until it forms a light cloud.
Grind the cheese with powdered sugar.
Little by little mix our foamy cream with cheese.
Store the cream in the refrigerator. If desired, its composition can be enriched with ingredients such as nuts, pieces of fruit, coffee, chocolate drops. Cream yield: 500 g (enough for a small sponge cake baked in a slow cooker or a mold with a diameter of about 25 cm).

This is a basic mascarpone cream. Of course, it is not the lowest in calories, but if you are going to make it for a cake for a children's party, it will be the right choice. First of all, no “eats”; secondly, no cloying; thirdly, children will be happy to appreciate the delicate taste of the combination of cheese and cream. In addition, you will receive the title of the most caring parents.

Mascarpone cream cheese

Typically, cream cheese is used to decorate cupcakes. The delicacy is often made in different colors by adding natural dyes. The most delicious cream is made from butter, Italian mascarpone cheese and powdered sugar. You will need:

Mascarpone – 250 g;
Heavy cream – 300 g;
Sweet powder – 200 g.

Preparation

Mash the cheese directly in the package. Then place it in a container. Add sweet powder and stir well. You will get a homogeneous mixture.
Fill another container with cold cream. Beat well.
Start gradually adding cream cheese - one spoon at a time. Continue stirring the contents of the bowl with the mixer at low speed.

Here is a step-by-step recipe with photos ⇓

Grocery list:

For the savoiardi cakes:

egg yolks, room temperature - 80 gr. (≈4 pcs.)
egg whites, room temperature - 120 gr. (≈4 pcs.)
sugar - 115 gr. + 40 gr. for sprinkling
flour - 115 gr.

For the mascarpone cream:

mascarpone cheese - 700 gr.
condensed milk - 200 gr.
cream, 33-35% - 200 gr.

For the strawberry filling:

strawberries (fresh or frozen) - 200 gr.
sugar - 25 gr.
Grand Marnier liqueur or other good quality alcohol - 1 tsp.

For impregnation:

strawberry juice - 100 gr.

For decoration:

strawberries - 100 gr.

Step-by-step preparation:

For the savoiardi sponge cake:

The dough for sauvyardie is prepared in the same way as for a regular sponge cake.

Preheat the oven to 180ºC. Line a baking tray with baking paper. Place a ring from a springform pan with a diameter of 22 cm on top.
80 gr. Place the yolks in a mixer bowl and beat, gradually adding half the sugar (60 g). You should get a fluffy mass of light color.

If you have a stand mixer, then you don’t have to separate the whites from the yolks, but beat the whole eggs until fluffy, about 10 minutes.

For the strawberry filling:

Peel the strawberries and cut them into 4 parts (8 if the strawberries are large).
Place strawberries and sugar in a frying pan, stir and simmer over medium heat for 5 minutes.
Add a little liqueur and simmer for a couple more minutes until the strawberries are soft (I added a little water to soak the cakes with the resulting strawberry sauce).

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For cream:

In a deep bowl, combine mascarpone cheese with condensed milk, stirring with a spatula, and place in the refrigerator.
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In a mixer bowl, beat the cold cream until stiff peaks form (it is better to cool the bowl and beaters first).
Transfer the whipped cream into the bowl with the mascarpone and gently mix with folding movements from bottom to top, being careful not to precipitate the cream.
Transfer the cream to a pastry bag fitted with a wide tip.

Cake assembly:

Place a ring on a cake pan or dish, put the Savoiardi cake inside, and using a brush thoroughly soak it with strawberry juice (I soaked it with strawberry sauce for a richer taste).
Using a pastry bag, pipe half the cream onto the cake layer (you can do it like I did, or you can just use a spiral).
Place slices of caramelized strawberries on top.
We cover with the second cake layer, press lightly, soak, cover with a thin layer of cream and place the remaining cream in the form of such caps (I did not cover with cream, since I had strawberry puree on top).
Place the cake in the refrigerator for at least 2 hours so that the cream stabilizes properly.
Before serving, decorate the finished cake with fresh strawberries, mint and sprinkle with powdered sugar.

If you don't like bare cakes, cover the sides of the cake with frosting as well. I ended up doing just that. New Year after all.

As you can see, the cake turns out very bright, festive, and believe me, my sophisticated taste - incredibly delicious!

The cakes are perfectly soaked and the cake eventually just melts in your mouth.

And if you are still inclined towards the classics, then real Italian tiramisu with mascarpone at home is at your service.

Finally, to raise the pre-holiday spirit, I recommend that you watch one of the videos that have flooded the Internet about how foreigners try Russian food .

In this context, of course, we will talk about hot Italians))

Italian mascarpone cheese is loved by many chefs because no matter what dish it is included in, it always gives it tenderness and original taste. Even ordinary bread with it is already a work of cooking, let alone sweet pastries.

Mascarpone is often used in desserts – they turn out unusual and delicious. Now imagine a mixture of strawberries, hot chocolate, sponge cake, whipped cream and Italian cream cheese. I think a lot of people's mouths were watering. It is the recipe for sponge cake with mascarpone that will be the subject of my publication today. It's easy to prepare, and most of the ingredients are always on hand.

Kitchen appliances and utensils: Container for kneading dough, container for whipping cream, saucepan for icing, cake dish, mixer, multicooker.

Delicate cream for eclairs

This cream turns out to be delicate and light, justifying its name.
The airy structure of the delicacy can surprise even demanding confectionery connoisseurs. Despite its excellent taste, preparing the cream takes 20 minutes. Take:

Mascarpone – 0.5 kg;
Butter – 100 g;
Heavy cream – 200 g;
Sweet powder – 100 g;
Thickener – 1 pack.

Preparation

Combine the cream with the thickener. Fill a separate container with cheese, powdered sugar and butter.
Start adding heavy cream to the cheese mixture. Stir continuously. To ensure smoothness, use a mixer before finishing cooking. Set the beater speed to low and beat for a couple of minutes.

Cream mascarpone with added condensed milk for cake

1 can of thick condensed milk;
600 grams of mascarpone;
50 grams of powdered sugar.

The cooking diagram will look like this:

The cheese must be transferred to a deep glass cup;
Then add powdered sugar to it and beat thoroughly with a mixer until it has a homogeneous consistency;
Next, pour condensed milk into the mixture and beat again with a mixer. Beat as long as possible to make the cream fluffy and airy;