The apple mini cakes with mascarpone cream are delicate single-portion desserts that satisfy the palate with their various textures: from the softness of the sponge cake with apples, to the creaminess of the mascarpone cream, and finally the crunchiness of the apples, of course.
A scenic dessert, perfect also for parties with some themed decoration, like in this case, white chocolate stars. These are very easy to make, you’ll find the procedure in the suggestions at the end of the recipe.
As for the apples, I chose the Golden Delicious apples from Val Venosta, which win everyone over with their sweet taste and juicy flesh. Additionally, they are easily found all year round.
If you like Golden Delicious apples, also try these recipes of mine:
- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4.4 oz white chocolate
- 1/2 cup heavy cream
- 8.8 oz mascarpone
- 1.4 tbsp powdered sugar
- 1 lemon (zest)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1/2 Golden Delicious apple (Val Venosta Apple)
- 5 eggs (at room temperature)
- 4.4 oz sugar
- 1 1/2 Golden Delicious apple (Val Venosta Apple)
- 1.8 tbsp butter
- 1 tbsp sugar
- 1 tbsp lemon juice
- to taste White chocolate stars (optional)
Steps
To prepare the apple mini cakes with mascarpone cream, start by making the mascarpone cream, as the melted chocolate will need to cool in the refrigerator for at least an hour. While it’s cooling, you can prepare the rest.
To prepare the mascarpone and white chocolate cream, chop the white chocolate and place it in a bowl. Heat the cream until it just begins to boil and pour it immediately over the white chocolate. Stir until melted. Place in the refrigerator for at least an hour.
When the mixture has completely cooled, place the mascarpone in a bowl with the powdered sugar and briefly mix with beaters until smooth. Add the white chocolate and cream mixture, as well as the zest of the previously washed lemon, and whip everything with electric beaters until firm and with the consistency of whipped cream. Be careful not to overwhip, as the cream might break.
Transfer the cream to a piping bag with a round tip and store in the refrigerator.
To prepare the apple sponge cake, preheat the oven to 428°F (static) and line a baking tray (approx. 15.7 x 11.8 inches) with parchment paper.
Mix the flour with the baking powder and salt and set aside. Wash the Golden Delicious apple, halve it, peel it, remove the core, and cut into small cubes. Set aside both the cubes and the other half of the apple, you’ll need it later.
Beat the eggs with the sugar until light and very fluffy. Sift the flour and baking powder mixture over the egg mixture and fold in with a spatula using upward movements. Add the apple cubes and fold those in as well.
Transfer everything onto the lined baking tray and bake at 428°F for 6-7 minutes until golden. Perform the toothpick test.
Remove from the oven, flip the sponge cake onto a clean tea towel sprinkled with sugar, and gently remove the parchment paper. Allow to cool.
To prepare the sautéed apples, peel the reserved half apple and another Golden Delicious apple, remove the core, and cut into small cubes.
Melt the butter in a saucepan, add the apple cubes and sugar and cook over high heat for 1 minute, stirring. Deglaze with the lemon juice and cook for another minute. Remove from heat, place on a plate, and set aside to cool.
When all the preparations are ready, you can assemble your mini cakes.
With a cookie cutter (or a glass) about 3 inches in diameter, cut out 12 disks from the apple sponge cake.
Place 6 disks, with the smooth and dark side facing down, on a tray and cover each with lots of dollops of cream. Distribute about 1 tablespoon of apple cubes over the cream and cover with the second sponge cake disk, with the smooth and dark side facing up in this case.
Also cover the second disk with lots of dollops of cream and the remaining apple cubes.
Decorate with white chocolate stars and store in the refrigerator until ready to serve.
Suggestion
To prepare the white chocolate stars, simply melt a little white chocolate, draw stars on parchment paper, let them cool, and then remove them to decorate the mini cakes.
