Last week Thomas and I celebrated our 10th anniversary together. It’s incredible how time goes by so fast! He surprised me with a wonderful bunch of my favourite flowers (he knows well how much I love flowers!) and a really nice and romantic dinner here in Santiago de Compostela.
Since we got married in August 2013 we were celebrating the wedding anniversary more but every occasion is a good opportunity to celebrate life, don’t you think? So I decided to surprise him with one of his favourite desserts: this mascarpone cake prepared in the oven.
As the flowers were really beautiful (still on the vase by the way!) and I love to decorate cakes with flowers, I took the opportunity to make this lovely composition.
This cake is really easy to prepare. Basically it has two layers, the bottom one as the New York cheesecake I wrote about last summer and the top one with mascarpone cheese, caster sugar and heavy cream as main ingredients. I added berries too as I think they are always a great side on every sweet!
I hope you enjoy it as much as we do and see you in the next post!
INGREDIENTSfor a mould of 28 x 4’5 cm / 11 x 1’6 inches
600 gr (2 cups ¼) mascarpone
100 ml (7tbsp) heavy cream
100 gr (1 cup) icing sugar
85 gr (⅜ cups) unsalted butter
20 digestive biscuits or similar
The juice of a lime
1 tbsp vanilla extract
Preheat the oven to 200º (390ºF). Start grinding the biscuits and combine them with the already melted butter. Introduce the mix into the mould pressing very hard and right after put the cake pan in the freezer.
In a big bowl combine the eggs, vanilla and caster sugar with an electric whisk at medium speed for 3 minutes. Then pour the heavy cream and juice of a lime and later the mascarpone. Beat very well until there are no lumps.
Now take the mould out of the freezer and pour the mix into it. Bake for 10 minutes to 200º (390ºF) and 20 minutes more at 150ºC (300ºF) or until golden brown on the top.
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