A mascarpone bundt cake without oil and butter, featuring a soft and moist texture with a heart of hazelnut cream! Easy, quick, and super delicious!
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- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup mascarpone
- 2 cups all-purpose flour
- 1 packet vanillin
- 1 packet baking powder
- to taste hazelnut cream
- powdered sugar
- 1 tbsp milk
Tools
- Mixer
Steps
Prepare this delicious mascarpone and hazelnut cream cake, an irresistible combination of flavors and textures. Follow the recipe step by step for a soft and delicious result.
Beat the eggs with the sugar until creamy.
Add the mascarpone, incorporate the flour, vanillin, and baking powder, previously sifted, and lastly one tablespoon of milk.
Pour half of the batter into the previously greased and floured mold, add the hazelnut cream, and then the remaining batter.
Bake in a static oven at 350°F for 40 minutes.
Do the toothpick test before taking it out!
Once baked, your cake will be ready to delight with its soft texture and perfect contrast between the enveloping taste of mascarpone and the sweetness of hazelnut cream.
Finish with a dusting of powdered sugar for an irresistible final touch. Enjoy your meal!
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