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Italian berry mascarpone cake recipe

Italian Berry Mascarpone Cake Recipe

Anna Maria
Wondering what kind of desserts andsweet treats satisfy your sweet tooth? You are in the right place: this Italian Berry Mascarpone Cake will make a huge impression if you're seeking aquick and easy cake recipe.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
0 mins
Total Time 50 mins
Course Cakes and Pies
Cuisine Italian
Servings 8

Ingredients
  

Sponge Cake

  • 4 eggs
  • 125 g butter 4.4 oz
  • 150 g sugar 3/4 cup
  • 100 g chopped pistachios ~1 cup
  • 100 g flour 00 ½ cup + 2 tbsp

Mascarpone Cream

  • 500 g mascarpone cheese 18 oz
  • 150 g sugar 3.5 oz
  • 6 separated eggs

Berry Puree

  • 250 g organic fresh berries (whichever you like ) 8.8 oz
  • 100 g sugar 3.5 oz
  • 2 tsp fresh lemon juice

Blood Orange Syrup

  • 2-3 organic blood oranges
  • 1 ½ tbsp sugar
  • 3 /4 cup water

Instructions
 

Sponge Cake

  • Mix the eggs with the sugar.
  • Beat the mixture in a mixer for 15-20 minutes at medium speed (*).
  • Add the sifted flour and mix with a spatula from the bottom to the top to obtain a homogeneous consistency.
  • Add the chopped pistachios and stir everything together once more.
  • Put the mixture into the cake pan (24 cm in diameter – 9-inch round and 1 1/2 inch deep) that is properly greased and lightly floured.
  • Bake in a preheated oven at 180°C (356°F) for about 20-25 minutes, never open the oven before 20 minutes.
  • Do the toothpick test to check cooking, insert it in the center, and make sure it comes out clean.
  • After the necessary cooling time, remove it from the mold.
  • Allow the sponge cake to cool completely before slicing.

Mascarpone Cream

  • Work the egg yolks in a mixer at maximum speed with 100g (3.5 oz) of sugar until the mixture is light and smooth.
  • With the mixer in action add the mascarpone cheese little by little, amalgamating it very well to avoid lumps.
  • In a clean bowl whip the egg whites and add little by little the rest of the sugar into the bowl.
  • Once you fully whipped the egg whites and sugar together, incorporate them into the mixture of mascarpone mixing them together with a spatula, in a top to bottom motion until you get a smooth, fluffy cream.

Berry Puree

  • Let the fresh, clean berries cook in a saucepan with sugar and lemon juice until the berries release their juice and stir from time to time.
  • Bring to a boil over high heat.
  • Once the syrup has reached a boil,remove it from the heat and let the fruit infuse until the syrup is cold orslightly warm.

Blood Orange Syrup

  • Mix the water a sugar together
  • Bring the sugar water to boil until all the sugar is melted.
  • Remove from the heat and let cool it completely
  • Squeeze the orange.
  • Add the juice to the cold syrup sugar water and mix very well.

Assembling

  • Cut the sponge cake into two equally thick discs.
  • Soak them with the blood orange syrup.
  • Spread half of the mascarpone cream on one of the sponge cake discs.
  • Add the berry puree on top, and cover with the second disc.
  • Glaze with the remaining mascarpone cream and decorate to your liking.

Notes

ENJOY!
Keyword berry cake, Italian cake, mascarpone cake
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