Angel Food Cake With Espresso Mascarpone Cream Recipes

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ANGEL FOOD CAKE III



Angel Food Cake III image

Classic angel food cake, light and tastes great by itself!

Provided by Krissyp

Categories     Desserts     Cakes     White Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 6

1 cup cake flour
1 ½ cups white sugar
12 egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
  • In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
  • Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 29.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 4 g, Sodium 131 mg, Sugar 21.7 g

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE



Angel Food Cake With Espresso Mascarpone Cheese image

Make and share this Angel Food Cake With Espresso Mascarpone Cheese recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons boiling water
2 tablespoons instant espresso powder
3/4 cup mascarpone cheese, at room temperature
1 cup whipping cream
1/2 cup confectioners' sugar
1 (12 ounce) purchased angel food cake
1/2 cup coffee liqueur
unsweetened cocoa powder, for dusting
almonds, toasted and chopped (garnish)

Steps:

  • Stir the water and espresso powder in a large bowl to blend.
  • Stir in the mascarpone.
  • Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
  • Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
  • Then fold the remining whipped cream into the mascarpone mixture.
  • Cut the angel food cake into 16(1" thick) wedges.
  • Reserve any remaining cake for another use.
  • Brush 1 side of each wedge of cake with the liqueur.
  • Arrange 2 wedges of cake on each plate.
  • Dollop the espresso cream atop each wedge of cake.
  • Dust with cocoa powder and nuts and serve.

Nutrition Facts : Calories 298, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 229.8, Carbohydrate 39.4, Fiber 0.1, Sugar 25.9, Protein 3.4

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE



Angel Food Cake with Macerated Berries and Mascarpone image

Provided by Michael Symon : Food Network

Categories     dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 pint blackberries
10 fresh mint leaves
1 1/2 cups dry rose wine
2 tablespoons honey
Juice of 1 orange
1 pint mascarpone
2 grinds black pepper
1 angel food cake

Steps:

  • Place the berries in a medium bowl and tear in the mint.
  • In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
  • In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
  • Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

ESPRESSO CREAM CAKE



Espresso Cream Cake image

"After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that's served alongside a slice of angel food cake. Yum." -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons instant espresso powder
2 tablespoons hot water
1 carton (8 ounces) Mascarpone cheese
1 cup heavy whipping cream
1/3 cup confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
1/2 cup coffee liqueur
2 teaspoons baking cocoa

Steps:

  • In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

Nutrition Facts : Calories 378 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 241mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

ESPRESSO AND MASCARPONE ICEBOX CAKE



Espresso and Mascarpone Icebox Cake image

Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.

Provided by Grace Lynn

Categories     Dessert

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 6

3 cups chilled heavy cream
1/2 cup sugar, plus
1 tablespoon sugar (total of 9 tablespoons)
1 cup mascarpone cheese, at room temperature
1 (9 ounce) box chocolate wafers, such as nabisco famous
1 tablespoon instant espresso powder

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
  • Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
  • Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
  • Spread remaining mascarpone mixture on top.
  • Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
  • Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream.
  • Sprinkle edge of top lightly with wafer crumbs.
  • Serve cold.
  • Cake, without espresso cream, can be chilled up to 2 days.
  • Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.

Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7

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