Low Sugar Mascarpone Cake recipe – 4 textures birthday cake inspiration

Introduction

Today I have the pleasure to present you a new delicious and healthy dessert recipe: mascarpone cake with low sugar.

It is a simple dessert to prepare, but also complex, because it has 4 different textures: a crusty tart dough, a generous layer of mascarpone and raspberry cream, a fine homemade vanilla pudding and a sweet and sour raspberry glaze.

If you want to try other raspberry and mascarpone cake recipes, I recommend you also try this Mascarpone and Raspberry Roulade, that looks absolutely fabulous and I guarantee it is delicious.

Choosing the right ingredients for this mascarpone cake

As stated in many other recipes from the blog, I always recommend using high quality ingredients when it comes to preparing fabulous recipes.

Since we are talking about mascarpone cake, we will obviously need a delicious mascarpone cream. In addition, I recommend you to try to purchase raspberries from bio cultures, because they are much tastier.

Also, being a mascarpone and raspberry cake without added sugar, I recommend you to use quality honey, which will make this dessert both tasty and healthy. Basically, by replacing sugar with honey, we will get a kid-friendly raspberry and mascarpone cake without effort.

Low Sugar Mascarpone Cake recipe – 4 textures birthday cake inspiration

Larisa Iernutan

Today I have the pleasure to present you a new delicious and healthy dessert recipe: mascarpone cake with low sugar.

It is a simple dessert to prepare, but also complex, because it has 4 different textures: a crusty tart dough, a generous layer of mascarpone and raspberry cream, a fine homemade vanilla pudding and a sweet and sour raspberry glaze.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Rest time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 15 minutes mins

Course Dessert

Cuisine Ancient Greece / Roman Empire

Servings 10 people

Calories 390 kcal

Equipment

• 1 Thermomix or mixer/whisk and whisk
• 1 Spatula
• 1 Tart pan
• 1 Rolling Pin
• 1 Cake tray with lid/ cake carrier
• 1 Plastic film

Ingredients

  

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For the tart:

• 50 g brown sugar
• 200 g cold unsalted butter cut into pieces
• 370 g flour
• 1 pc egg
• ¼ tsp salt
• 1 ½ tsp natural vanilla extract
• Soft butter for greasing the tart pan

For the mascarpone cream

• 250 g mascarpone cheese
• 50 g honey
• 100 g raspberries

For the vanilla pudding

• 1 pc vanilla bean
• 250 g milk
• 1 pc egg
• 20 g brown sugar
• ¼ tsp salt
• 15 g cornstarch

For the raspberry glaze

• 1 pc jar seedless raspberry jam
• 2 pcs gelatine sheets
• 250 g water

Instructions

 

• Keep in mind that I made this mascarpone cake using the Thermomix, but you can use a mixer if you don’t own this amazing kitchen device.

  First, it is time to make the tart crust. For that, place the sugar into mixing bowl of the Thermomix and crush it 15 SEC – SPEED 10
  
• Scrape down the walls of the bowl and add the cold butter
  
• Also, add the rest of the ingredients for the dough and mix them well 30 SEC – SPEED 5
  
• During this time, use the spatula to help the ingredients mix well
  
• Use your hands to shape the dough into a ball and wrap it into plastic film. Place it into the refrigerator for 30 minutes.
  
• It’s time to prepare the cream layers of this mascarpone cake. Preheat the oven at 180℃ (356℉)
• The first cream that we are going to prepare is the mascarpone cream. For this, you need to rinse the bowl of the Thermomix. Also, place the butterfly whisk into the mixing bowl
  
• Then, add the mascarpone cheese and the honey
  
• Whip it 5 SEC – SPEED 5
  
• Transfer the mascarpone cream into a different bowl, where you can mix it with the fresh raspberries

  IMPORTANT: You can use fresh or frozen raspberries. If you use frozen raspberries, it is important to defrost them and leave them to drain into a sieve before adding them into the mascarpone cream.
  
• Now, it’s time to prepare the vanilla pudding. For this, you will need to rinse the bowl again
• Then, section the vanilla bean on its length. Using a knife, remove the vanilla paste and place it into the bowl. Also, add the vanilla bean
  
• Add the rest of the ingredients for the vanilla pudding into the bowl and mix cook them 7 MIN – 90℃ (194℉) – SPEED 3 COUNTERCLOCKWISE
  
• Leave the pudding to completely cool before using it for the mascarpone cake
  
• Remove the vanilla bean from the bowl
  
• Now, it’s time to make the raspberry glaze. For this, use pour the jar with seedless raspberry jam into a pot, on the stove
• Cook the jam until it starts to boil
  
• Meanwhile, soak 2 gelatine sheets into 300 gr water, into a bowl
  
• Once the jam starts to boil, stop the heat on the stove and pour the dissolved gelatine into the jam
• Mix continuously for 3-5 minutes
  
• Leave the glaze to completely cool before using it for the mascarpone cake
• Now, it’s time to bake the tart crust
• Grease a tart pan with melted butter
  
• Take the dough out if the refrigerator and using 2 sheets of baking paper and a rolling pin, stretch the dough until you achieve a 5 mm thick dough
  
• Prick the dough with a fork and place it into the preheated oven. Bake the tart crust for 15-20 minutes at 180℃ (356℉)
  
• Once baked, take out the crust from the oven and leave it to cool. Then, start adding the cream layers
• First, it’s going to be the raspberry and mascarpone cream
  
• Then, add the vanilla pudding
  
• In the end, add the raspberry glaze
  
• Place the raspberry and mascarpone cake into the refrigerator and leave it there for at least 4 hours before serving it or even overnight
• Slice the raspberry and mascarpone cake and delight your taste buds on a special occasion or as a weekend dessert
  

Nutrition

Serving: 150gCalories: 390kcalCarbohydrates: 44gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 147mgPotassium: 110mgFiber: 2gSugar: 13gVitamin A: 895IUVitamin C: 3mgCalcium: 86mgIron: 2mg

Keyword birthday cake cheesecake recipe, homemade seedless raspberry jam, mascarpone cake, raspberry and mascarpone cake, raspberry mascarpone cake, vanilla bean cake recipe

Tried this recipe?Let us know how it was!

The secret for the best mascarpone cake raspberry glaze

Taking into consideration all the information presented above, to achieve a delicious raspberry and mascarpone cake, you need to follow a few simple steps.

But, for the best mascarpone cake with raspberry glaze, I strongly recommend using a seedless raspberry jam. I know, it takes a little work to get a homemade seedless raspberry jam, but I think it’s worth the effort.

Thus, the final result will be a birthday cake cheesecake recipe perfected by the fine texture of vanilla pudding and the unique aroma of fresh raspberries. And the most important thing is that, being a mascarpone cake without added sugar, and using a seedless raspberry jam, this dessert can be enjoyed by all family members, because it is kid-friendly.

Different ways to make mascarpone cake without added sugar

The dessert that I chose to present to you is basically a birthday cake cheesecake recipe, perfected by the crunchy tart dough and the fine texture of the vanilla pudding, to which I added a special flavor by using raspberries.

But you can adapt this recipe to your needs or preferences, like this:

• instead of the tart dough, you can opt for a cookie dough or a simple sponge cake, preferably made only from egg whites
• if you don’t consider it necessary, you can remove the vanilla pudding layer, thus obtaining a simple raspberry and mascarpone cake
• if you give up the layer of mascarpone cream and raspberries, you can get a vanilla bean cake recipe with raspberry glaze.

So, use your imagination and adapt this birthday cake cheesecake recipe to your taste.

Serving and presentation

Since we are talking about a birthday cake cheesecake recipe, which also has a raspberry glaze, it is absolutely necessary that this dessert stays in the refrigerator for at least 4 hours before serving.

In this way, the mascarpone cream and the raspberry glaze will harden enough to prevent the layers that form this mascarpone cake from leaking.

Therefore, I recommend that you serve this raspberry and mascarpone cake after it has been in the refrigerator for a long time. It can be served as a birthday cake cheesecake recipe, as I did, but it can be enjoyed any day, not only on a special occasion.

If it is served by adults, I think that this mascarpone cake goes perfectly with a creamy coffee.

In the case of children, I think they always enjoy a delicious dessert, especially a kid-friendly one.

You can store the raspberry mascarpone cake into the refrigerator for 3-4 days, preferably into a cake tray with lid or a cake carrier. This way, the mascarpone cake will preserve its unique textures guaranteed by its four different layers.

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