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mascarpone cake

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
Cook Time 40 minutes
Rest time 4 hours 30 minutes
Total Time 5 hours 15 minutes
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
  

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
    mascarpone cake
  • 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
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