Three-Texture Magic Cake with Mascarpone

Three-Texture Magic Cake with Mascarpone

Ingredients

• • 120 g flour (1 cup)
  • 400 ml milk (1¾ cups)

• • 250 g mascarpone (1 cup)
  • 4 eggs
  • 60 g butter (¼ cup)

• • 150 g sugar (¾ cup)
  • 1 teaspoon vanilla extract
  • Icing sugar (for garnish)

Directions

1. 1. Prepare the Butter:
      • Melt 60 g of butter in the microwave for 1 minute or on the stove. Allow it to cool to room temperature.
   2. Separate the Eggs:
      • • Separate the 4 eggs, placing the yolks in one bowl and the whites in another.

       

   3. Prepare the Egg Yolks:
      • In the bowl with the egg yolks, add 150 g of sugar and 1 teaspoon of vanilla extract. Blend the mixture for 3-4 minutes until it becomes pale and creamy.

1. 1. Whip the Egg Whites:
      • In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
   2. Preheat the Oven:
      • • Preheat your oven to 160°C (320°F), using heat from both the top and bottom.

       

   3. Combine the Ingredients:
      • • Add 250 g of mascarpone to the egg yolk mixture and blend until smooth. Gradually add the melted butter and mix well.
        • Sift 120 g of flour into the mixture, stirring gently until just combined.

       

      • Slowly pour in 400 ml of milk, mixing continuously to create a smooth batter.
   4. Incorporate the Egg Whites:
      • • Gently fold the whipped egg whites into the batter, mixing from bottom to top until well incorporated. The batter will be thin.

       

   5. Prepare the Cake Pan:
      • Wet a sheet of baking paper and line a 20 cm cake pan with it. The wet paper will mold easily to the shape of the pan.

1. 1. Bake the Cake:
      • Pour the batter into the prepared cake pan. Bake in the preheated oven for 50 minutes, or until the top is golden and the cake has set.
   2. Cool and Garnish:
      • • Once baked, allow the cake to cool completely in the pan. Dust with icing sugar before serving.

       

   3. Serve:
      • Slice the cake to reveal the three magical layers: a pudding base, a creamy middle, and a light cake on top. Enjoy this delightful dessert!

Serving Suggestions

• Serve the cake chilled or at room temperature with a dollop of whipped cream or fresh berries.
• Pair with a cup of coffee or tea for a delightful dessert experience.

Cooking Tips

• • Ensure the butter has cooled before adding it to the batter to prevent curdling.

• Gently fold the egg whites into the batter to keep the mixture airy, which is essential for the cake’s three layers.
• Use a springform pan for easy removal and a clean presentation.

Nutritional Benefits

• • This cake is a rich source of calcium from the milk and mascarpone.

• The eggs provide a good amount of protein.
• Enjoy in moderation as part of a balanced diet.

Dietary Information

• • This recipe contains dairy and gluten.

• For a gluten-free version, substitute the flour with a gluten-free baking mix.

Nutritional Facts (per slice, based on 8 slices)

• • Calories: Approximately 270 kcal
  • Protein: 6 grams

• • Carbohydrates: 26 grams
  • Fat: 16 grams
  • Fiber: 0 grams

Storage

• Store the cake in the refrigerator for up to 3 days.
• The cake can be served chilled or brought to room temperature before serving.