Challenging Arts & Crafts

Little Baking Adventure - Mascarpone Cheesecake

Updated: Feb. 14, 2016

This is another version of the recipe that I baked today for Valentine´s Day. I only made a different topping by adding chocolate softened or melted in the microwave adding a small amount of  fresh milk until liquid in consistency...then poured on top of the cake. The ingredients are 

exactly the same!

A fusion of simple batter and a lush of various toppings with Mascarpone Cream
Cheese. Simply decorate the cake top according to your likes.

Cake Ingredients:

2 oz (50 g) plain wholewheat Flour,
2 tsp baking powder,
8 oz ( 230g) ground almonds,
8 oz ( 230 g) soft butter,
8 oz (230 g) soft light brown sugar,
6 eggs.

1. Mix flour, baking powder and ground almonds together

2. whisk butter & sugar and the eggs gradually, adding a bit of the almond/flour mixture to stop curdling...

3. Fold in remaining flour, blend well and spread the cake evenly over a springform of about 26 cm. Place the cake on the middle oven rack and bake for ca.25 minutes under 180 degrees°C / Gas mark 3 until springy to touch, remove cake from form and cool on rack...

Fillings and Toppings:

500 g Mascarpone Cheese ( cream cheese used for Tiramisu)
100 g Sugar
250 g whipped cream with added sugar of about 4 tbsps and 2 tsp whipping cream stiffener
1 glass diet strawberry marmalade (slightly warmed)
sliced almonds & favorite berries to decorate the toppings

How to:

1. beat mascarpone cheese + sugar till well blended, let cool in the ref for at least 2 hours

2. divide the cake horizontally into 2 parts, filling the mascarpone cheese onto the first
    cake base, add the top layer adding mascarpone cheese again and on top of it, the warm     

3. decorate the cake with the whipped cream, add berries, sliced almonds as you like. 
    Refrigerate the cake for about 2 hours til the marmalade + whipping cream get stiff...

I used a smaller springform for the above cake and 1/2 of the Recipe can also use sugar substitute .. sugar equivalent is with a ratio of 1:1.

Hope you enjoy this recipe and that you have all the ingredients needed. If not, you still have the option to improvise and replace the berries with those available in your area.

Happy Baking!

Til next,


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