Sandwich cake with mascarpone cream

Name: Sandwich cake with mascarpone cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Eggs 5; Whole milk ¼ cup; Sunflower seed oil 3.4 tbsp; Type 00 flour 0.4 cup; Sugar 4 tbsp; Lemon juice 1 tsp; Vanilla extract 1 tsp; Fine salt 1 pinch; Fresh liquid cream 0.6 cup; Mascarpone cheese ½ cup; Sugar ¼ cup; Vanilla extract 1 tsp; Powdered sugar to taste

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 6 persone
Cost: Low

PRESENTATION

The sandwich cake with mascarpone cream is the perfect recipe for those who love experimenting with new sweets that are more and more tantalizing! These delicious sandwiches are made with a base that resembles the Japanese cheesecake, famous for its "sponge" effect, but with the addition of an aromatic touch that will make it even more fragrant. To fill the cake, we opted for a delightful mascarpone cream in its express version, a preparation that is not only easy and quick to make but will also give the filling the right structure. Beautiful, scenic, and especially tasty, our sandwich cake is undoubtedly a dessert that will tempt everyone!

INGREDIENTS

For the dough (for a 30x20 cm mold): Eggs 5; Whole milk ¼ cup (50 g); Sunflower seed oil 3.4 tbsp (50 g); Type 00 flour 0.4 cup (50 g); Sugar 4 tbsp (50 g); Lemon juice 1 tsp (5 g); Vanilla extract 1 tsp; Fine salt 1 pinch

for the cream: Fresh liquid cream 0.6 cup (150 g); Mascarpone cheese ½ cup (100 g); Sugar ¼ cup (50 g); Vanilla extract 1 tsp

for garnish: Powdered sugar to taste

Preparation

How to prepare Sandwich cake with mascarpone cream

To prepare the sandwich cake with mascarpone cream, separate the egg yolks from the whites. In a bowl, mix milk and oil 2, then grate the lemon zest 3.

Add the vanilla extract 4, the flour 5, and mix with a whisk 6.

Finally, pour in the egg yolks 7 and mix to incorporate them 8. In another bowl, combine the sugar with the egg whites, then pour in the lemon juice 9.

Incorporate the salt 10, then beat with an electric whisk 11 until you get a soft and frothy mixture 12.

Pour a couple of tablespoons of the whipped mixture to soften the first batter 13, then gently incorporate the rest. Transfer the batter to a greased and floured 12x8 inch baking sheet 14 15 and bake in a preheated static oven at 320°F for about 30 minutes.

Let it cool completely 16. Prepare the cream: in a bowl, pour the heavy cream, mascarpone, and sugar 17. Flavor with the vanilla extract 18.

Whip the cream with an electric whisk 19. Now, turn out the base onto a rack 20, first running the back of a knife blade along the edge to more easily detach the batter. Flip the cake onto a sheet of parchment paper, even out the edges, and split it in half 21.

Spread the cream on one of the halves 22. Level it carefully with a spatula 23 and then place the second rectangle on top 24.

Sprinkle with powdered sugar 25 and first divide into 3 squares (about 3.5 inches each) then cut each square in half to get 6 triangles 26. The sandwich cake with mascarpone cream is ready 27!