Strawberry Mascarpone Cake Recipes

STRAWBERRY MASCARPONE CAKE

Strawberry Mascarpone Cake image

Don't let the number of steps in this recipe fool you -it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. -Carol Witczak, Tinley Park, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 22

Ingredients

6 cups fresh strawberries, halved (2 pounds)
2 tablespoons sugar
1 teaspoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon almond extract
CAKE:
6 large eggs, separated, room temperature
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup canola oil
1/4 cup water
1 tablespoon grated orange zest
1/2 teaspoon almond extract
WHIPPED CREAM:
2 cups heavy whipping cream
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
FILLING:
1 cup mascarpone cheese
1/2 cup heavy whipping cream

Steps:

In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.

Nutrition Facts : Calories 677 calories, Fat 48g fat (22g saturated fat), Cholesterol 196mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 10g protein.

MASCARPONE STRAWBERRY CUPCAKES

Mascarpone Strawberry Cupcakes image

These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!

Provided by laureng

Categories World Cuisine Recipes European Italian

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package moist white cake mix
1 cup water
1 (8 ounce) container mascarpone cheese
¼ cup vegetable oil
2 egg whites
½ cup frozen strawberries, thawed
2 ½ cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 12 muffin cups with liners.
Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
Pour cake mixture into prepared muffin cups.
Bake in preheated oven until lightly browned, about 20 minutes.
Place strawberries in a food processor or blender; puree until smooth.
Stir pureed strawberries and confectioners' sugar together in a bowl.
Spoon strawberry mixture on top of cupcakes.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 60.1 g, Cholesterol 23.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 303 mg, Sugar 49.3 g

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