Mascarpone Bundt Cake covered with glaze, perfect for New Year’s Eve, fluffy like a cloud!

Looking for the perfect cake for breakfast or a snack? This
Mascarpone Bundt Cake covered with glaze, is incredibly soft and the addition of mascarpone makes it melting and moist just right!

The icing on the cake is its delicious glaze (I will explain various types of glazing: lemon, white chocolate, chocolate, and marbled glaze) that adds a note of freshness/energy/crunchiness.
Very easy to prepare, it will become your favorite comfort food.

Try it now, the Mascarpone Bundt Cake covered with glaze, and get ready to receive many compliments!”
The perfect addition is a sparkling and fragrant lemon glaze that perfectly balances the richness of the mascarpone, making each slice irresistibly fresh.

At the bottom of the recipe, you’ll also find other glazings
Or covered with a sweet and enveloping white chocolate glaze, this bundt cake becomes a true creamy embrace, ideal for those who love more delicate flavors.
With the Marbled glaze (White and dark chocolate): Its surface is adorned with a marbled glaze, a visual and taste masterpiece that combines the sweetness of white chocolate with the intense contrast of dark chocolate.
Which one suits your final recipe best?

Thought for you:

Difficulty: Easy
Cost: Affordable
Rest time: 10 Minutes
Preparation time: 30 Minutes
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring, New Year's Eve

Ingredients for the Mascarpone Bundt Cake covered with glaze

The New Year’s Eve Bundt Cake

2 cups all-purpose flour
1 cup mascarpone cheese
1 cup sugar
5 eggs (weighing 250 g)
1 packet vanillin
as needed candied cherries
1 cup powdered sugar
1/3 cup lemon juice

Mascarpone Bundt Cake covered with glaze

Tools

1 Electric whisk
2 Bowls
1 Bundt cake pan 9 inches

Steps for the Mascarpone Bundt Cake covered with glaze

Let’s get into the kitchen

The first thing to do to get more fluffiness is to take all the ingredients out of the fridge at least 2 hours before.
Whisk the eggs with the sugar for at least 10 minutes, I recommend using an electric whisk or a stand mixer.
Add the mascarpone, grated lemon zest, and a pinch of salt and mix well.
Sift the flour with the baking powder and vanillin (if you want to add it) and gently incorporate it into the batter in several stages.
Pour into the mold (I used a 9-inch bundt pan)
and bake at 340°F for 45 minutes. The toothpick test is always valid.
Once baked, let it cool, and let’s prepare the glaze
In a bowl, sift the powdered sugar. Gradually add the lemon juice, stirring vigorously with a spoon until you obtain a smooth, soft-consistency cream
3.5 oz of 70% dark chocolate
1 teaspoon of hot water
4 heaping tablespoons of fresh liquid cream

Finely chop the chocolate with a long, sharp knife to get small and roughly even pieces.
Then bring the cream and water to a boil in a small saucepan

Finally, when the liquids are hot but not boiling, remove the saucepan from the heat and add the chopped chocolate all at once, stirring with a whisk until it is completely melted
7 oz white chocolate
1 oz butter
2 tablespoons of hot water
Preparation
In a saucepan, place the chopped white chocolate, add the butter, and melt over a double boiler.

Then add the water, making the glaze shiny, just thick enough, and ready to use.

Here is our white chocolate glaze ready to be poured over cakes or sweets you are going to prepare.
To glaze the bundt cake, I recommend using a rack, where you can place it
to pour the glaze without smudges.
Finally, decorate as you wish with candied cherries or other themed decorations.
Here with White Chocolate
With Dark Chocolate
Marbled
And with lemon