Recipe Mascarpone Cake

To prepare this dish

Ingredient list

Macerated grapes

300 g tablespoons raisins
30 g marsala
30 g Rhum
75 g water
135 g invert sugar
3 g salt

Baked Mascarpone cream

61 g milk
76 g Excellence whipping cream 35% fat
0.6 g lemon peel
0.6 g Bourbon vanilla
24 g sugar
24 g glucose powder
22 g egg
7 g egg whites
8 g maizena
76 g Mascarpone

Mascarpone cake with raisins

150 g egg
115 g sugar
77 g Mascarpone
163 g flour
5.5 g baking powder
16 g Elle & Vire all Purpose butter 82% fat
2 g lemon peel
0.5 g vanilla extract
23 g marsala
107 g imbibed raisins (drained)

Marsala syrup

100 g marsala
80 g invert sugar
100 g water

Mascarpone decorative cream

170 g Excellence whipping cream 35% fat
1.7 g Bourbon vanilla
43 g egg yolks
26 g granulated sugar
13 g gelatin mass
107 g Mascarpone

Finishing touches

100 g cold neutral jelly glaze
120 g white grapes
120 g black grapes
120 g Red Globe grapes
20 g edible flowers (violet and white)
SQ white chocolate

Elle & Vire products used

Excellence whipping cream 35% fat

Mascarpone

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Macerated grapes

   Wash the raisins thoroughly. Combine the remaining ingredients and macerate the raisins in the liquid for at least 24 hours.

2. 2

   Baked Mascarpone cream

   Bring the milk, cream, zest, and vanilla to a boil. Combine the eggs, whites, sugar, glucose, and cornstarch. Add the hot liquid to the egg mixture and cook to 82°C. Let cool to 60°C, then add the mascarpone and emulsify well. Pour 130 g of mascarpone cream into a Ø14 cm ring mould. Freeze at -18°C.

3. 3

   Mascarpone cake with raisins

   Whisk the eggs with the sugar. Incorporate some of the whisked mixture into the mascarpone, then fold in the remaining mixture. Add the sifted-together flour and baking powder, followed by the melted butter combined with the zest and vanilla. Finally, add the Marsala and raisins. Pour 140 g of batter into Ø16 cm moulds, place the frozen mascarpone cream in the centre, and cover with another 140 g of batter. Bake at 150°C for approximately 25 minutes.

4. 4

   Marsala syrup

   Combine all the chilled ingredients. Store at +4°C.

5. 5

   Mascarpone decorative cream

   Prepare a custard with the cream, vanilla, yolks, and sugar. Remove from the heat and add the gelatine mass. Blend with the mascarpone using an immersion blender. Refrigerate for at least 12 hours before using.

6. 6

   Finishing touches

   Lightly imbibe the cake with Marsala syrup right after baking. Coat the edges with slightly heated neutral glaze diluted with 10% water. Using a Saint Honoré tip, pipe out a 180 g rim of mascarpone decorative cream. Fill the centre with glazed grapes, covering the entire available space. Wrap a white chocolate band around the edge of the cake. Sprinkle the top with a few flower petals.

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