Delicious mascarpone cream cheese cake recipes. They melt on the tongue

Try these delicious mascarpone cake recipes.

This Italian cheese softens the whole cake wonderfully and gives it the right taste.

Bake it, for example, as a birthday cake, or just for fun.

Lemon cream cake

The sweet and sour combination with the softness of mascarpone makes this cake absolutely delicious. The lemon refreshes the entire cake beautifully and you won't even realize that you've already eaten three pieces.

What will we need

On the corpus

1. 225 g butter (softened)
2. 200 g of powdered sugar
3. A teaspoon of vanilla extract
4. 4 eggs
5. 225 g plain flour
6. 2 teaspoons of baking powder
7. 3 spoons of milk

For the cream

1. 250 g of mascarpone
2. 5 tablespoons full-fat cottage cheese (or more, to taste)
3. 2 teaspoons of lemon juice or 1 teaspoon of lemon essence
4. Lemon zest (for garnish)
5. Powdered sugar (for decoration)
6. Peeled lemon wedges (for garnish)

Method

1. Preheat the oven to 180 degrees
2. Prepare a cake pan, line the bottom with baking paper and grease the sides with butter
3. Rub the softened butter with sugar
4. Add vanilla, eggs, sift flour and baking powder
5. We mix the mixture until the ingredients are completely combined
6. Gradually start whisking in the milk
7. The mixture should be slightly runny, you may not need to use all the milk
8. Pour the batter into the mold and bake in the oven for 25 minutes
9. After removing from the oven, let the body rest in the mold for 10 minutes before removing it to a wire rack to cool completely
10. Mix cottage cheese with lemon for the cream, then add it to the mascarpone
11. We mix everything and season according to our preferences
12. Cut the cooled carcass in half into approximately two equal parts
13. Coat the inner side of the body with a sufficient amount of cream and close it with the other half
14. Spread the rest of the cream on the top of the cake
15. Decorate the cake with pieces of lemon, lemon peel and sprinkle with powdered sugar just before serving

Strawberry mascarpone cake

Strawberry lovers must not miss this recipe. A cake filled with boiled strawberries in sweet syrup is something you must try at any cost. The best part is that strawberries can be replaced with any berries. So if you're rooting for team raspberry, go for it!

On the corpus

1. 280 g plain flour
2. A teaspoon of baking powder
3. A teaspoon of baking soda
4. ½ teaspoon of salt
5. 115 g butter (softened)
6. 200 g of granulated sugar
7. A teaspoon of vanilla extract
8. ½ teaspoon of almond extract
9. 2 eggs
10. 240 ml of buttermilk
11. Lemon
12. A teaspoon of cane sugar

For syrup

1. 50 g granulated sugar
2. 60 ml of water
3. A spoonful of cooking cream

For filling

1. 700 g of fresh strawberries
2. 50 g granulated sugar
3. 100 ml cooking cream

For the cream

1. 50 g granulated sugar
2. 60 ml of sour cream
3. 340 g of mascarpone
4. 340 ml of whipping cream
5. 60 g of powdered sugar

Method

1. Preheat the oven to 180 degrees
2. Grease the cake tin with butter and line the bottom with baking paper
3. Sift the flour, baking powder, baking soda and salt into a large bowl
4. Mix everything together to combine the ingredients
5. In a separate bowl, mix the butter, granulated sugar and whisk
6. Add vanilla and almond extract and mix again
7. Gradually add the eggs and beat each one well
8. When the eggs are beaten, we start adding buttermilk and lemon zest
9. Little by little, we start adding the dry ingredients
10. When the ingredients are combined into a uniform dough, pour it into the cake mold
11. Sprinkle with cane sugar and put in the oven
12. Bake the carcass for 35-40 minutes
13. Remove the carcass from the oven and let it cool in the form for 20 minutes, only then transfer it to a wire rack and let it cool completely
14. In the meantime, prepare the syrup
15. Mix water and sugar in a saucepan
16. Heat this mixture until the sugar dissolves
17. Remove from the heat and stir in 1 tablespoon of cream
18. For the cream, mix both creams, mascarpone and powdered sugar
19. Whip the cream to a stiff consistency
20. When the carcass has cooled, we cut it horizontally into two equal parts
21. Brush both inner parts of the cake with syrup
22. Grease the lower part with ⅔ of the cream and place the other half of the body
23. Layer the remaining cream on top of the cake so that the strawberries and strawberry juice can be arranged
24. Dissolve the sugar in the cream in a saucepan, then bring the mixture to a boil
25. Remove the pot from the heat and throw in the strawberries
26. Gently stir them in the mixture so that they are coated
27. Let the strawberries cool for 15 minutes
28. Then layer the strawberries together with the juice on the cake and decorate

Chocolate cake with nougat cream

Let yourself be carried away by a recipe that is full of chocolate and nougat. It's the perfect dessert to go with as a birthday party cake. It's big, it's delicious, it can be prepared a few days in advance, because it expands even more when stored in the fridge and its taste intensifies even more.

What will we need

For filling

1. 400 g of nougat
2. 120 ml whipping cream
3. 120 g of powdered sugar
4. A teaspoon of vanilla extract
5. 750 g of mascarpone

On the corpus

• 6 eggs
• 100 g of granulated sugar
• 70 g cane sugar
• A teaspoon of vanilla extract
• 200 g ground hazelnuts
• 60 g plain flour
• 2 teaspoons of baking powder
• 2 spoons of cocoa
• Pinch of salt

For decoration

1. 150 g cooking chocolate (melted)
2. 2 tablespoons of oil
3. Toffee

Method

1. We will start preparing the filling first
2. Heat the cream in a small saucepan and add the chopped nougat
3. Let it dissolve in the cream, stir until the ingredients are combined
4. Put the mixture in the fridge and let it cool
5. Preheat the oven to 180 degrees
6. We will need three 18-centimeter molds, or we will bake the corpus three times in a row
7. Line the molds with baking paper and grease the sides with butter
8. In a large bowl, beat the eggs on high speed until fluffy
9. Gradually start adding both sugars
10. Add vanilla extract and mix
11. In a secondary form, mix the dry ingredients such as ground nuts, flour, baking powder, cocoa and salt
12. We will gradually add the dry ingredients to the wet ingredients until we have a uniform dough
13. Divide the dough according to its weight into three prepared forms and bake for 30 minutes
14. When the carcasses are baked, let them cool for 10 minutes in the mold and then take them out and transfer them to a wire rack
15. Take the nougat filling out of the fridge and start mixing it with a mixer to lighten it
16. Add powdered sugar and vanilla extract
17. Gradually start adding the mascarpone and mix until a fluffy cream is formed
18. And put it in the fridge again for 30 minutes
19. We will spread the individual floors evenly with the nougat cream
20. The last layer, its top, is anointed with a thin layer of cream
21. Let the cake rest in the fridge for 30 minutes
22. Then spread the entire perimeter of the cake with the nougat cream, but leave a little for decoration in the pastry bag
23. For decoration, melt the chocolate in a water bath and mix it with oil
24. Let it cool a little and then start decorating
25. We will start decorating from the edges so that the chocolate runs down the cake
26. Then spread the chocolate all over the top
27. Put the cake back in the fridge until the chocolate hardens
28. Decorate the top of the cake with nougat cream and Toffifee
29. We keep the cake in the fridge until it's time to serve

Unbaked cake

This mascarpone cake recipe is literally overflowing with this delicious cheese and is also full of chocolate. It's a chocoholic's dream come true. Because there are even three chocolates used here and there is a different one in each layer of the cake.

What will we need

1. 200 g of graham crackers
2. 60 g of butter
3. 500 g mascarpone
4. 300 g of milk chocolate
5. 200 g dark chocolate
6. 50 g of white chocolate
7. 300 ml whipping cream
8. A teaspoon of vanilla extract
9. A spoonful of cocoa

Method

1. Crush the biscuits into a fine powder
2. Mix them with cocoa, vanilla and melted butter
3. Knead the mixture well to combine the ingredients
4. Transfer the mixture to the cake mold and firmly press it evenly into the bottom
5. Let the carcass rest in the refrigerator
6. Melt the milk chocolate in a water bath and add the mascarpone
7. Mix everything together
8. Take the body out of the fridge and apply chocolate cream on it
9. Put it back in the fridge
10. Meanwhile, heat the cream in a saucepan, break the pieces of chocolate into it and let it melt
11. The mixture should not boil
12. Remove from the heat and let cool
13. Pour the chocolate glaze over the cake and put it back in the fridge to harden for at least 4 hours
14. After it hardens, sprinkle with grated white chocolate

Carrot cake with mascarpone cream

The carrot softens the whole dough beautifully and gives it its own sweetness. Delicious mascarpone cheese combined with orange juice will do the same. The entire cake will therefore not only be perfectly supple, but thanks to the cream, it will also be wonderfully seasoned.

What will we need

On the corpus

1. 130 g of sugar
2. 120 ml of oil
3. 4 eggs
4. Juice and grated peel from one orange
5. A teaspoon of vanilla extract
6. 240 g of wholemeal flour
7. 2 teaspoons of baking powder
8. Pinch of salt
9. A pinch of nutmeg
10. A teaspoon of ground cinnamon
11. 300 g finely grated carrots
12. 3 tablespoons of chopped walnuts
13. 3 tablespoons chopped almonds

For the cream

1. 250 g of mascarpone
2. 100 g of powdered sugar
3. Zest and juice of ½ orange

Method

1. Preheat the oven to 180 degrees
2. Put all the wet ingredients in a large bowl and mix them together (except the carrots)
3. In a separate bowl, mix all the dry ingredients (except the nuts)
4. Then carefully mix the dry ingredients into the wet
5. Mix until everything is completely combined
6. Finally, add carrots and nuts, mix everything into a smooth dough
7. Grease the cake mold with butter and pour the dough into it
8. Bake the carrot body for approximately 40 minutes
9. Meanwhile, whip the mascarpone with sugar
10. Add orange peel and juice
11. Mix until everything is combined
12. When the body is ready, let it cool in the mold for about 10 minutes before removing it and placing it on a wire rack to cool completely
13. Then we cut the corpus in half, into two equal-sized parts
14. Brush them with cream and connect the halves
15. The cream can be applied to its entire perimeter or just to the top
16. Garnish with chopped nuts and refrigerate until it's time to serve

You don't just have to spread the mascarpone cream on the individual cake layers. You can either mix the cream with the marmalade and apply it in this combination or apply the cream only to the edges of the body and place the selected marmalade in the middle. If you want the recipe to be even more authentic, make your own marmalade at home, try these simplerecipes for homemade marmalade and embellish your cake a little more.