Intergalactic news alert!!!
This is how I could define the recipe I’m about to share with you!!! The apples and mascarpone cake!!! Tadaaaa!!!
No there aren’t too many exclamation points… No I do not exagerate (you know me, I never do…).
This cake is just crazyyyyy delicious!
Smooth as you could dream of, light and yet so delicious, with a lot of fruits inside (see how your balanced diet is at the center of my preoccupations!!), and ready in 15 minutes!!!!
I swear on my favorite casserole and my chocolate bar, this cake is a revelation!!!
I found a recipe on Italian blogger Benedetta, I made a few modifications (as always!! I can’t help it) and it turned out amazing! And bam! You have the recipe in English!! 😉
So I caramelized 2 of the 4 apples needded for this recipe, I put less sugar that the original version, I added flower salt to get this extra “je ne sais quoi”. And I took my Gruau d’Or flour as I always do… That’s all I changed.
Or my kMix by Kenwood
My Affinity frying pan by De Buyer
My 26 cm diameter Dr Oetker cake mold by Fackelmann.
Well, now all you have to do is make an apples and mascarpone cake…
The recipe, Chef!
Apples and Mascarpone Cake
- 4 apples
- 20 g butter
- 30 g sugar
- 4 eggs
- 150 g sugar
- 250 g mascarpone
- 200 g flour
- 16 g baking powder
- 1/2 teaspoon ground cinnamon
- 1 pinch flower salt
- 2 tablespoons brown sugar
- 2 teaspoons icing sugar
- Butter for the mold
Peel 2 apples and cut them in cubes.
Melt the butter in a frying pan and add 30 g sugar.
Add the apples and cook them for 10 minutes at medium heat, mix from time to time.
Preheat your oven at 170 degrees.
Beat the eggs and add 150 g sugar.
When the mixture gets foamy, add the mascarpone.
Add the flour and baking powder.
Finally add the flower salt and cinnamon, mix gently with a spatula.
Peel the 2 remaining apples and cut them in slices.
Pour the caramelized apple cubes in your batter then pour the whole thing in your buttered mold.
Place the slices of apple in the shape of a rose. Spread with brown sugar.
Bake 45 minutes.
Once baked, wait at least 20 minutes before spreading icing sugar.