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.
Separate the Eggs:
Separate the 4 eggs, placing the yolks in one bowl and the whites in another.
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.
Whip the Egg Whites:
In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
Preheat the Oven:
Preheat your oven to 160°C (320°F), using heat from both the top and bottom.
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.
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.
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.
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.
Cool and Garnish:
Once baked, allow the cake to cool completely in the pan. Dust with icing sugar before serving.
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.
Why You’ll Love This Recipe
This cake is easy to make yet creates an impressive, multi-layered dessert.
The combination of creamy mascarpone and a light, fluffy cake makes for an indulgent treat.
It’s versatile enough for both special occasions and casual gatherings.
The distinct layers provide a unique texture and flavor experience in every bite.
Conclusion
The three-texture magic cake with mascarpone is a must-try dessert that’s both visually stunning and delicious. Its magical transformation in the oven creates a delightful combination of textures that will impress everyone who tastes it. Easy to prepare and absolutely delicious, this cake is perfect for any occasion. Try it out and enjoy the magic in every bite!
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes, but mascarpone provides a richer, creamier texture.
How do I store leftovers?
Store in the refrigerator, covered, for up to 3 days.
Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free baking mix.
Why does the cake have three layers?
The cake separates during baking due to the different densities of the ingredients, creating a pudding, cream, and cake layer.
Can I add flavors like lemon or chocolate?
Yes, you can add lemon zest or cocoa powder to the batter for different variations.
What if my cake doesn’t set properly?
Ensure it’s baked fully by checking with a toothpick; it should come out clean from the middle layer.
Can I use a different size pan?
A different size pan will affect the baking time; adjust accordingly and keep an eye on the cake.
Can I freeze the cake?
It’s not recommended to freeze this cake as the texture may be affected.
What’s the best way to cut this cake?
Use a sharp knife and cut the cake after it has completely cooled for clean slices.
Can I make this cake ahead of time?
Yes, you can make it a day in advance and store it in the refrigerator until ready to serve.
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