Decadent Swiss Chocolate Mascarpone Cake

A simple, beautiful and fabulously delicious dessert! Swiss cake with mascarpone will win your heart! Try it and you will do it again and again. The main thing in this cake is the chocolate layer and creamy curd cream. And all together gives a unique, unforgettable taste!
cook time: 3h
Ava Prescott
Decadent Swiss Chocolate Mascarpone Cake

Nutrition Facts (per serving)

334
Calories
19g
Fat
32g
Carbs
5g
Protein

Ingredients (10 portions)

Biscuit:

Eggs 5 pc
Sugar 200 g
Wheat flour 175 g
Baking powder 1 tsp

Cream:

Mascarpone 500 g
Cream 200 ml
Powdered sugar 6 tbsp
Vanilla sugar 15 g

Chocolate:

Cream 100 ml
Dark chocolate 200 g
Jam 3 tbsp

Impregnation:

Sugar 2 tsp
Water 100 ml
Cognac 1 tsp

Recipe instructions

Step 1

Step 1
How to bake a Swiss cake with mascarpone? Take all the necessary ingredients.

Step 2

Step 2
How to make a sponge cake? Take the eggs, first wash them in warm water and soda, as there may be harmful bacteria on the surface. Break the eggs into a deep bowl and beat for 10 minutes with a mixer, the mass should thicken. Gradually add sugar.

Step 3

Step 3
Sift the flour and baking powder through a sieve or using a special mug to saturate the flour with oxygen and make the baked goods more airy.

Step 4

Step 4
In three stages, add the sifted flour to the eggs and gently mix with a spatula from top to bottom. The dough should flow from the spatula. Be prepared for the fact that you may need a little less or a little more flour, use the consistency of the dough as a guide.

Step 5

Step 5
Pour the dough onto a baking sheet lined with parchment paper and smooth it over the entire surface. I have a baking tray size 38 by 30 cm. Place in an oven preheated to 180 degrees for 20 minutes. The times are approximate, use your oven as a guide.

Step 6

Step 6
How to make cream? Whip the chilled cream with powdered sugar and vanilla sugar in a deep bowl (so as not to splash the table) at low speed until thickened and soft peaks. Add the mascarpone and mix the cream and cheese with a mixer at low speed. There is no need to whip it anymore, it will spoil the cream. The cream will be thick. For this cream, take fatty cream from 33%, otherwise you may not get a thick cream.

Step 7

Step 7
Remove the finished biscuit from the oven and let it cool.

Step 8

Step 8
Turn the sponge cake out onto a towel and trim around the edges.

Step 9

Step 9
Cut the biscuit into three equal parts. I used a ruler for this. Place the cut edges on a parchment-lined baking sheet and place them in the oven to dry. You will need them for sprinkling the cake.

Step 10

Step 10
Stack the biscuits on top of each other to create an even cake. And soak in impregnation. How to make impregnation? Mix boiled water with sugar and cognac or liqueur, but you can get by with just sugar. And spread this liquid with a silicone brush on biscuits.

Step 11

Step 11
Melt the chocolate with cream (milk) in a water bath or in the microwave at low power, stir until you get a homogeneous, smooth mass. Grease two strips of sponge cake. Place them in the refrigerator for two hours.

Step 12

Step 12
Spread the last sponge cake with jam. You can take any jam. I had plum, and I spread it on the biscuit.

Step 13

Step 13
Assembling the cake. Place the first sponge cake coated with chocolate on a tray or selected plate, place some of the cream on it and smooth it over the entire sponge cake. Place the cake layer second, also greased with chocolate, and spread some of the cream on it.

Step 14

Step 14
Lastly, add the jam layer.

Step 15

Step 15
Cover the entire cake with cream. You can leave a little cream to decorate the cake.

Step 16

Step 16
Grind the dried edges of the sponge cake in a blender and sprinkle them over the entire cake. Decorate the cake to your taste. You can take the berries and the remaining cream, add food coloring to the cream and squeeze it onto the cake using a pastry bag with a shaped nozzle. Let the cake sit in the refrigerator for at least 2 hours.

Step 17

Step 17
Pour hot tea or coffee! Bon appetit!

Additional rubrics

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