The mascarpone plumcake without butter is a soft dessert, great to serve for breakfast or snack (whenever you fancy!). In my case, it is a recipe that came about by accident, or rather by the need to use up mascarpone. I had an open package for 2 days, so to avoid it going to waste, I decided to improvise a dessert. In fact, I didn’t even intend to publish it because I didn’t think it would turn out so good and tall. At the end of the recipe, I’ll also write a mascarpone cream to use to fill your desserts or as a spoon dessert. Basically, I’m giving you an extra recipe!
If you like plumcakes, also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS FOR THE MASCARPONE PLUMCAKE WITHOUT BUTTER
- 15 oz Mascarpone
- 2 1/2 cups All-purpose flour
- 2 Eggs (extra large size)
- 1 cup Sugar
- 2 tbsps Water
- 1 packet Vanilla-flavored baking powder
Tools
- 1 Bowl
- 1 Spoon
- Plumcake Mold
- Parchment paper
- Kitchen scale
- Sifter
Preparation of Mascarpone Plumcake without Butter
In a bowl, mix the mascarpone with the sugar, water, and eggs, put everything together and stir until you obtain a smooth and thick cream.
Sift the flour and baking powder and add them to the creamy mixture, mixing from bottom to top until all ingredients are well combined and you get a thick mixture.
Line the baking pan with parchment paper, pour the batter, level it with the back of the spoon, and sprinkle with granulated sugar.
Preheat the oven to 482°F and when it reaches the temperature, bake the mascarpone plumcake, bake at this temperature for 35 minutes, then lower the temperature to 392°F and bake for another 25 minutes, always do the toothpick test because every oven is different! I use a regular static oven.
Once you do the toothpick test and it comes out dry, you can turn off the oven and let it cool down. Once cold, unmold it and voilà, it’s ready to eat!
To fill this dessert (or others) and also to use as a spoon dessert: 2 tablespoons of mascarpone, 3 teaspoons of espresso coffee, 2 teaspoons of sweetened cocoa, mix well and voilà, a stunning cream is ready! Instead of coffee and cocoa, you can use lemon juice and powdered sugar!
USEFUL TIPS FOR THE MASCARPONE PLUMCAKE WITHOUT BUTTER
The mascarpone plumcake without butter remains soft for days (but I assure you, you’ll finish it sooner!), just store it in a cake container! You can add toasted nuts to the batter. Once it’s cold, you can cover it with powdered sugar or even a nice lemon glaze. If during baking you see the surface darkening too much but it’s still uncooked inside: cover the surface with a piece of wet and squeezed parchment paper.
