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How To make Pound Cake with Mascarpone Sauce
5 Large Eggs, separated*
5 tb Granulated Sugar
18 oz (1 1/2 pkgs) Mascarpone, at
- room temperature 2 tb Brandy (Cognac preferred)
1 Pound Cake (homemade or
- store-bought) Fresh Strawberries or -Blackberries for garnish (* NOTE: The egg yolks in the sauce are uncooked.) **Torte Sabbiosa** 1. To make the sauce, beat the egg yolks and sugar together in a bowl with
a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk mixture until well blended. Don't overmix, or sauce may separate. Beat in the 2 tablespoons of brandy. 2. In a separate bowl, whip the egg whites until they form stiff peaks.
Fold egg whites into the Mascarpone mixture. Refrigerate until serving time. 3. To serve, cut the cake into 1 inch thick slices, place on a plate and
spoon mascarpone sauce over it. Decorate each portion with fresh berries. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd
How To make Pound Cake with Mascarpone Sauce's Videos
Mascarpone cheese super soft cake #shorts
Mascarpone cheese super soft cake, filled with jam and sprinkled with icing sugar
Pound Cake With Blueberries and Mascarpone Cheese
Ingredients:
200g butter at room temperature
200g sugar
8g vanilla sugar
5 eggs
250g mascarpone cheese
8g baking powder
350g flour
3tsp cacao powder
3tbsp milk
blueberries
#PoundCakeWithBlueberries
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
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EASY Lemon Pound Cake Recipe | Extra Lemony with Lemon Glaze!
GET THE RECIPE:
If you love all things lemon, you’re going to love this super easy and delicious lemon pound cake recipe! This lemon cake is what lemon dreams are made of! It’s moist, delicate and packed with lemon flavor thanks to lemon zest, lemon juice, lemon extract and a simple lemon glaze! I love this cake in the morning with coffee or after dinner with tea. Plus, you can make it as a Bundt cake or in loaf pans!
INGREDIENTS:
1 ¼ cup (284 g) unsalted butter, softened at room temp
1 cup (200 g) white granulated sugar
4 large eggs
1 cup (280 g) low-fat Greek yogurt
2 tsp lemon extract
1 tsp vanilla extract
2 tbsp (30 ml) freshly squeezed lemon juice
2 cups (250 g) all-purpose flour
2 tsp (8 g) EACH: baking powder, baking soda
¼ tsp salt
Zest from 2 large lemons
For Lemon Glaze:
1 cup (120 g) confectioner’s sugar
2 to 4 tbsp (30 to 60 ml) lemon juice
GET THE FULL RECIPE:
SUPPLIES/TOOLS: Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*8 ½-inch Loaf Pans: – I love these non-stick loaf pans for baking breads and cakes like this lemon pound cake.
*9-inch Bundt Cake Pan: – a classic Bundt cake pan is a must for any baker’s kitchen!
*KitchenAid Hand Mixer: – I love this small but powerful mixer for small jobs such as making this cake!
*Baking Spray: – make sure to spray the inside of your pan with a good baking spray!
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APPLE CAKE WITH MASCARPONE - Italian recipe
Apple cake with mascarpone is a simple yet delicious cake for early Fall: a soft cake with a lot of apple slices and a lovely scent of vanilla. A real comfort food perfect for breakfast or a snack in the afternoon, to dip in a big mug of warm milk!
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★ INGREDIENTS (12 servings)
Golden delicious apples 400 g
Mascarpone 200 g
Cake flour 250 g
Sugar150 g
Eggs 2 (120 g)
Baking powder 16 g
Vanilla pod 1
Fine salt 1 pinch
FOR THE CAKE PAN
Butter a.n.
Cake flour q.b.
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How to Make Blueberry Lemon Cake
How to Make Blueberry Lemon Cake
Full Recipe:
Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.