The soft cake with apricots and mascarpone is a simple dessert to make, but after tasting it, I thought it could be presented differently!
Besides the usual decorations with powdered sugar that we have in industrial quantities at home, in this soft dessert, I could have also melted some apricot jam in a saucepan to glaze the surface, and only after that, add some pistachio crumbs….
Well, the big cake (9.5 inches in diameter) after tasting and the snack will be the sweetness for tomorrow’s breakfast and to make it even more caloric, I will accompany it with the custard that I love and whose recipe I leave just below!
I leave you other recipes that may interest you…
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients RECIPE SOFT CAKE WITH APRICOTS AND MASCARPONE
- 2 1/4 cups all-purpose flour
- 1/2 packet baking powder
- 3 eggs (medium)
- 3/4 cup sugar
- 1 cup mascarpone
- 14 oz apricots (sliced)
- 1/3 glass milk (I had to add it because the mixture was too firm for me)
- to taste powdered sugar (optional for final decoration)
- to taste pistachio crumbs (optional for decoration)
Tools RECIPE SOFT CAKE WITH APRICOTS AND MASCARPONE
#ADV
- Mixers
- Stand Mixers
- Spatulas
- Spiralisers
Steps
1) Wash and slice, clearly removing the pit, the apricots.
2) Beat the whole eggs with the sugar for a long time using an electric mixer or a stand mixer.
3) Incorporate the mascarpone: mine was very firm so I worked it a bit with a spoon.
4) Also add the flour sifted with the baking powder and line a 9.5-inch diameter springform pan with parchment paper or use a specific non-stick spray.
5) Add the apricots to the batter (leaving some to arrange in a radial pattern on the surface before baking) and pour the mixture into the baking pan.
6) Bake the soft apricot and mascarpone cake in a static oven at 350°F for about 40 minutes or according to your oven’s characteristics.
7) When cooked, let it cool in the oven for about 15 minutes, then remove the soft mascarpone cake and complete the cooling, preferably on a cooling rack.
8) Sprinkle with powdered sugar, add the pistachio crumbs and…
Enjoy your meal!
Annalisa
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Annalisa says…
I adjusted this apricot and mascarpone dessert recipe I found in a Sale&Pepe magazine because…
1) I used 250 grams of mascarpone instead of 230, but… what would I do with the remaining 20 grams? I thought these extra 20 grams wouldn’t cause much trouble;
2) the batter was already getting heavy at 250 grams of flour, so I stopped at 280 instead of 300 as indicated in the original recipe;
3) after adding the apricots, it wasn’t fluid enough for me, so I added a little milk.
The soft mascarpone and apricot cake is delicious, but not all my apricots were ripe enough, and so sometimes I found the fruit a little tart… too bad! MAKE SURE THE FRUIT IS FIRM BUT FRAGRANT AND RIPE… I can’t seem to find it in any supermarket anymore!!!!!!!!!!
