How To make Pound Cake with Mascarpone Sauce

ITALIAN APPLE CAKE WITH MASCARPONE

Apples being in abundance right now, an apple mascarpone cake is comforting and welcoming to the season. In this video, I share an easy and simple recipe that makes for the best, moist apple cake that you will be serving to your family and friends throughout this apple season.

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ITALIAN APPLE CAKE WITH MASCARPONE
Serves 6 - 8
9 inch round baking pan or springform pan
Cooking: 50 min

For the pan
2 + 1 apples, any variety you like

3 Eggs
2/3 cup Sugar
¼ tsp Salt
7 oz Mascarpone, at room temperature

1 ½ cups Flour
1 Tablespoon + 1 tsp Baking powder

1 Vanilla Bean
For the top
2 tablespoons Butter
¼ cup Sugar

Preheat oven to 350 degrees
1. Remove the core of the apples and cut them into thin pieces.
2. Add lemon juice to keep apples from turning brown until ready to incorporate.
3. In a bowl, add dry ingredients, flour, baking powder, cinnamon, and salt, whisk to blend.
4. In a large mixing bowl, add eggs and sugar. Using a mixer beat on high for 3 – 4 minutes until frothy and until light yellow in color.
5. Incorporate the mascarpone and scraped vanilla bean pod
6. Slowly add dry ingredients until well combined.
7. Using a rubber spatula, add the sliced apple to incorporate. It is fine if the apples break up during this process.
8. To prepare the pan, brush a thin layer of butter to the bottom and sides, then sprinkle sugar inside the pan. Rotate and shake the pan so that all the sugar coasts the bottom and sides of the pan as well.
9. Pour the mixture inside and level with a spatula.
10. Place the cake in the oven and cook for 50 minutes.
11. When cooked, remove the cake from the oven and let cool before serving.

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Ciao! I'm Lucia Oliverio and this is a channel where I bring wholesome meals and memories through Italian cooking to your kitchen.
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Soft, moist, easy to make AND gluten-free Italian almond and orange cake ????

Find the recipe:

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.

Mascarpone vanilla pound cake /The softest pound cake I've ever made/Recipe for beginners

#poundcakerecipe #loafcake #vanillacakerecipe

Hi everybody ????. Today I'm making a very delicious pound cake. Vanilla pound cake that is everyone's favorite. This vanilla mascarpone pound cake us extremely soft,reach, creamy and delicious. The mascarpone cream that I made for the topping goes really well with this cake. I hope you make it and enjoy.????????❤️❤️

Here's what you need :
Loaf pan size:
10*20 cm
2 eggs
150 g suger
80 g soft butter
30 ml oil
30 g Mascarpone cheese
1 tsp vanilla extract
160 ml milk
150 g flour
25 g corn starch
1 tsp baking powder

Bake in preheated oven at 175 C for 45 minutes.
For mascarpone cream :
100 ml heavy cream
2 tbsp suger
100 g Mascarpone cheese
Some sprinkles

*more details in the video ❤️ *

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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake

RECIPE:
SHOP:

This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!

HOW TO WHIP EGGS:

INGREDIENTS:

Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola

IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water

Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half

Raspberry Jam
- 1 batch of my raspberry jam filling recipe:

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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