The mascarpone 3 cake is a delicate and very soft dessert that is very easy to make; with this recipe, you won’t need to write down the quantities of the ingredients, you just need to remember the number 3 and in a few minutes, you will have a soft dough ready to bake.
A few weeks ago I made the ricotta version and today I wanted to offer you an even softer variant, a delicious pantry cake perfect for breakfast and snacks. The 3 cake is part of the easy-to-remember desserts thanks to a number that repeats in all the ingredients like the 12 tablespoons apple cake or the 7 jars cake.
The mascarpone cake can be enriched with chocolate chips, dried fruit, or fresh fruit; you can also personalize the flavors creating your own version!
For breakfast, I suggest other simple and quick cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 382.89 (Kcal)
- Carbohydrates 57.45 (g) of which sugars 33.48 (g)
- Proteins 6.34 (g)
- Fat 16.32 (g) of which saturated 9.44 (g)of which unsaturated 1.94 (g)
- Fibers 0.69 (g)
- Sodium 38.05 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar (you can reduce it to 1 1/4 cups)
- 300 g mascarpone
- 3 eggs (large at room temperature)
- 2 tbsps butter (soft)
- 2 tbsps milk
- 2 tbsps lemon juice
- 1 tsp orange zest
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 packet baking powder
- as needed butter
- 1 tbsp all-purpose flour
- as needed powdered vanilla sugar
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Cake pan springform with a diameter of 9 inches
Procedure
In a bowl, mix the mascarpone with 1/2 cup of sugar (I used 1/4 cup) then add the vanilla, orange zest, lemon zest, soft butter, milk, and lemon juice; mix well.
On a sheet of parchment paper, sift the flour with the baking powder, set aside.
In a large bowl, beat the eggs with 1 cup of sugar until you get a light and fluffy mixture.
Add to the beaten eggs half of the sifted flour incorporating it with a spatula from the bottom up to not deflate the mixture, then add half of the mascarpone always mixing with the spatula.
Add the remaining flour and incorporate, then add the last part of the mascarpone.
The batter is ready (if you want, you can enrich it with chocolate chips, raisins, or dried fruit).
Butter and flour a 9-inch cake pan. Transfer the mixture into the cake pan.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Always do the toothpick test to check its cooking.If the surface tends to darken, cover it with aluminum foil.
The mascarpone 3 cake is ready, let it cool, dust it with powdered sugar, and serve.
Tips
Storage
The mascarpone 3 cake can be stored at room temperature, under the appropriate glass dome for 3/4 days.
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