Apple cake with mascarpone cheese
10 servings
300 minutes
Apple cake with mascarpone is a true masterpiece of Italian cuisine, combining the cream's tenderness with the refreshing tartness of caramelized apples. Its roots trace back to European baking traditions where creamy and fruity notes create a harmony of flavors. The mascarpone cream makes the texture incredibly airy, while a light vanilla sweetness highlights the dessert's sophistication. Calvados gives the apples a subtle aroma, and caramelization reveals their natural sweetness. This cake is perfect for festive occasions and family gatherings, offering comfort and enjoyment in every bite. It is best served chilled to achieve the ideal cream density while keeping the fruit filling fresh. Decorated with almond flakes or chocolate crumbs, it will be a true centerpiece of the festive table.
1
Mix flour, sugar, zest, and salt in a bowl.
- Wheat flour: 155 g
- Powdered sugar: 80 g
- Lemon zest: to taste
- Salt: pinch
2
Mix the mixture with butter (60 grams), add the yolk and 2-3 teaspoons of cold water.
- Butter: 90 g
- Egg yolk: 1 piece
3
Knead the dough until smooth (a mixer can be used).
4
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
5
Preheat the oven to 180–190 degrees.
6
Grease a mold with a diameter of 23–24 cm.
7
Line the form with dough, creating edges. Prick the dough with a fork. Place parchment paper on the dough and sprinkle with rice, peas, or beans (to ensure the paper adheres tightly to the dough).
8
Bake in a preheated oven for 30 minutes.
9
Remove the mold and let it cool.
10
For the cream, dissolve gelatin in 5 tablespoons of cold boiled water for the time specified on the package.
- Gelatin: 25 g
11
Separate the yolks from the whites of 3 eggs.
- Chicken egg: 3 pieces
12
Whisk the yolks with powdered sugar until white (vanillin can be added).
- Powdered sugar: 80 g
13
Add cream and whip until slightly thickened.
- Cream 35%: 150 ml
14
Add mascarpone and continue to beat at low mixer speed until smooth.
- Mascarpone cheese: 400 g
15
Heat the gelatin in the microwave or in a water bath until fully dissolved. Pour it into the cream in a thin stream. Whip slightly.
- Gelatin: 25 g
16
Whip the egg whites with a pinch of salt until stiff peaks form. Quickly and gently fold into the cream with a spatula, moving from bottom to top.
- Chicken egg: 3 pieces
- Salt: pinch
17
Transfer the cream to the baked dough base and smooth the surface.
18
Place in the refrigerator for 40–50 minutes.
19
Peel the apples, removing the core. Slice them thinly.
- Apple: 300 g
20
Melt butter (30 grams) in a pan, add sugar (2 tablespoons), and caramelize while stirring.
- Butter: 90 g
- Sugar: 2 tablespoons
21
Add the chopped apples and sauté for 2-3 minutes (you can add orange and lemon zest to taste). Pour in the calvados. Simmer the mixture over medium heat until all the liquid evaporates (about 15 minutes). Optionally, you can add ground almonds or raisins.
- Calvados: 2 tablespoons
22
Spread the filling over the mascarpone cream.
23
Pour the fruit filling with jelly for the cake (recipe is on the package). If there is no ready jelly, you can make regular one from sugar syrup.
- Jelly for cake: 1 piece
24
Put the cake back in the fridge to fully set for 4-5 hours or overnight.
25
Remove the edge from the mold and take out the cake.
26
Decorate to your liking (with whipped cream and almond flakes; chocolate crumbs; nuts).