Hello friends, today I present to you these fabulous cakes with a creamy mascarpone center to prepare for any occasion or to enjoy as a snack or breakfast. Simple and tasty, they will win you over at the first taste. Below you’ll find the recipe.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: About 8 cakes
- Cuisine: Italian
Ingredients for cakes with creamy mascarpone center
- 1 1/4 cups all-purpose flour
- 6 tbsp granulated sugar
- 1 egg
- 3 1/2 tbsp sunflower oil
- 1/4 cup yogurt (Or milk)
- Half packet baking powder
- 1 pinch table salt
- as needed grated lemon zest
- 1/4 cup powdered sugar (Or granulated)
- 8.8 oz mascarpone
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Spoon
- Muffin molds
Steps for cakes with creamy mascarpone center
To make these delicious cakes with a creamy mascarpone center, beat the egg with the sugar and grated lemon zest in a bowl using a hand whisk until you get a frothy cream. Add the plain yogurt, sunflower oil, and continue mixing carefully. Finally, add the sifted flour, pinch of salt, and baking powder, and mix carefully until you achieve a smooth and homogeneous batter. Meanwhile, in another bowl, soften the mascarpone and add the powdered sugar, beating with a spoon to obtain a smooth and homogeneous cream.
Butter and flour the muffin molds; you can also use disposable aluminum ones. Using a simple spoon, pour one and a half tablespoons of batter and place the mascarpone cream in the center, then cover with the remaining batter and bake in a preheated static oven at 356°F for about 15-20 minutes or do the toothpick test. Turn off, remove from the oven, and let them cool completely.
Gently remove the cakes with a creamy mascarpone center from the molds and place them on a serving plate, sprinkle the surface with some powdered sugar, and serve. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, ADVICE, AND NOTES
The cakes with a creamy mascarpone center are simple and quick to prepare. If you want, you can make them gluten-free by replacing all-purpose flour with rice flour, or make them lactose-free by using lactose-free or plant-based yogurt, milk, and mascarpone. The cakes can be stored in airtight or tin containers for 3 days.
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