Pear and Mascarpone Cake, a cloud of softness that will captivate you at the first bite! Soft, moist, and delicately flavored, it’s perfect for any moment of the day.
Truly delicious, this cake is one of my husband’s favorites, but to tell the truth, the whole family loves it. Tasty and extremely soft, thanks to the presence of mascarpone, it is a delight that captures everyone’s heart.
Great for breakfast, but also as a snack to take to school or work, this cake is perfect for any occasion. Try it, I’m sure it will win you over too.
Let’s see together how to make the Pear and Mascarpone Cake. Prepare the ingredients, let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other breakfast recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour
- 1/3 cup frumina (or cornstarch)
- 3/4 cup sugar
- 1 cup mascarpone
- 2 Kaiser pears (ripe)
- 2 3/4 tbsp vegetable oil
- 3 eggs
- 3/4 packet baking powder
- 1 pinch salt
- powdered sugar
Tools
To make the Pear and Mascarpone Cake, you will need:
- 1 Stand Mixer
- 1 Cake Pan
Preparation
Beat the eggs with the sugar in the stand mixer (or in a bowl with electric beaters) until you obtain a light and frothy mixture.
Add the mascarpone to the mixture, still with the stand mixer running.
Sift the flour with the frumina (or cornstarch) and the baking powder, and incorporate them gradually using a spatula. Finish with the oil and the salt.
Preheat the oven to 340°F, in static mode.
Peel the pears, core them, and cut them into pieces (or slices), adding them to the mixture.
Pour everything into a cake mold and bake for about 45 minutes. Before removing from the oven, always do the toothpick test: if it comes out dry, the cake is ready.
Here is the pear and mascarpone cake ready.
Enjoy and … until the next recipe!
Storage
You can store the Pear and Mascarpone Cake at room temperature for a maximum of 2 days, closed in an airtight container or under a cake dome.
Tips and Suggestions
– Pears: Choose ripe but not overly soft pears like Kaiser, Williams, or Abate, which maintain their texture during baking. If they are too watery, you risk excessively moistening the batter.
– Mascarpone: Make sure the mascarpone is at room temperature. This will make it easier to incorporate into the batter and help achieve a smooth and lump-free texture.
– Beating the eggs: This is the key step for fluffiness. Beat the eggs with the sugar for at least 5-7 minutes until the mixture becomes light, frothy, and triples in volume. This “whipped” mixture incorporates air that will help the cake rise.
– Sifting the flour and baking powder is crucial to avoid lumps. Add them to the batter gradually and mix gently with a spatula, using upward movements. Over-mixing at this stage could deflate the mixture and make the cake less fluffy.
– Preheat the static oven to the indicated temperature and do not open it during the first 30 minutes of baking, otherwise the temperature change could cause the cake to collapse. Always do the toothpick test before removing from the oven.
– For an extra touch, you can add chocolate chips, a sprinkle of cinnamon or ginger powder, or a handful of chopped nuts to the batter. Cinnamon pairs wonderfully with pears!
– To finish the cake, as a decoration, I placed thin slices of pear, sprinkled with a bit of granulated sugar, on the surface of the cake just out of the oven, still hot.
– Let the cake cool in the mold for at least 15-20 minutes before removing it. This allows it to set and prevents it from breaking.
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