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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 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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Soft, moist, easy to make AND gluten-free Italian almond and orange cake ????
Find the recipe:
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!
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
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*CuisinArt Food Processor:
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Lemon Blueberry Cake
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting.
RECIPE:
Olive oil cake with mascarpone cream and prosecco strawberries
Learn to make a simple olive oil cake, but elevated with mascarpone cream and prosecco-marinated strawberries.
Full Recipe here:
Easiest Blueberry Yogurt Cake / No Added Sugar, No Oil, No Flour / Gluten Free Recipe
This most delicious and easiest Blueberry Yogurt Cake made without added sugar, oil, or even flour! You only need 3 minutes and 4 ingredients to prepare it. It tastes creamy and fruity!
6-inch (15cm) Blueberry Yogurt Cake
Ingredients:
2 cups (400g) sweetened yogurt
4 eggs
4Tbsp (40 g) cornstarch
1/2 cup (70g) blueberries
Optional:
20 blueberries for toppings
(340F/170C) Bake 50-55minutes
Items I used in my videos:
6 inch Springform Cake Pan –
Silicone Oven Mitts –
Stainless Steel Strainer –
*Disclaimer: If you purchase items through above links, I will earn small commissions from Amazon Associates Program.
Notes:
* This cake tastes best when it is cold.
* If you don’t like the smell of eggs, you can also add lemon juice or vanilla extract to the batter
* If you like to use unsweetened yogurt, you can add sugar, honey, or sweetener... The amount can be adjusted according to your preferred sweetness. Because I used sweetened yogurt, I didn't add sugar in this recipe
* If you like to use frozen blueberries, you'd better use it after thawing
* If you use other starch or flour instead of cornstarch, the texture and taste of the cake will be very different.
Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.
Lynn
#yogurtcake #easydessert #blueberrycake #glutenfree