Hello friends, today I propose this wonderful soft cream tart with coffee and mascarpone to make for any special occasion such as birthday parties or for the holidays. It is simply a two-layer cake, in this case a soft sponge (not shortcrust), filled with dollops of cream, in my case mascarpone and whipped cream, and finally decorated with creative elements like chocolates, macarons, edible flowers or simply fresh fruit. Below you will find the recipe..
- Difficulty: Easy
- Cost: Budget-friendly
- Cuisine: Italian
Ingredients for the soft cream tart with coffee and mascarpone
- 1/4 cup espresso (ristretto)
- 1/3 cup milk at room temperature
- 1 1/4 cups all-purpose flour (type 00)
- 1/4 cup sunflower oil
- 1/2 cup granulated sugar
- 2 eggs
- 2 1/2 tsp baking powder
- 1 pinch fine salt
- 1 tsp vanilla extract
- 2 cups mascarpone
- 2 cups heavy cream (cold)
- 3/4 cup powdered sugar
- unsweetened cocoa powder
- milk, dark or hazelnut chocolate pralines
- coffee beans
- milk for soaking
Tools
- 2 Bowls
- Electric hand mixer
- 1 Springform pan About 10 1/4 in
- Piping bag
- Round cutter
Steps for the soft cream tart with coffee and mascarpone
To make this delicious soft cream tart with coffee and mascarpone, first prepare the batter. In a bowl, beat the eggs with the granulated sugar and vanilla extract using an electric mixer until you obtain a frothy, pale mixture; this will take about 10 minutes. Pour in the sunflower oil, the milk at room temperature and the espresso (cold) and mix carefully. Add the sifted all-purpose flour (type 00), the pinch of salt and the sifted baking powder and mix well. Butter and flour a 26 cm springform pan and pour in the batter. Bake in a preheated conventional oven at 356°F for about 30-35 minutes. Do the toothpick test, switch off the oven and let cool.
In a large bowl add the mascarpone (very cold from the fridge) and the very cold heavy cream together with the powdered sugar and whip for a few minutes with an electric mixer until you obtain a fluffy and full-bodied cream. Once ready, chill the cream in the refrigerator for about 20 minutes to firm up.
When the base is ready, cut it in two and cut out the center with a slightly smaller round cutter. Place the first disc on a serving plate, brush the base with milk or an alcoholic syrup, then take the mascarpone cream from the fridge and put it into a piping bag fitted with a plain round tip. Fill the entire surface with the mascarpone cream, creating many dollops next to each other. Place the other disc on top and continue decorating by adding more dollops of mascarpone cream.
Decorate the surface with chocolate pralines, coffee beans and unsweetened cocoa powder. Chill the cream tart in the refrigerator to set for a couple of hours and serve. I hope you enjoy this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The cake base can be prepared in advance, even the day before. If you prefer, you can substitute the sunflower oil with butter. Once filled, keep it in the refrigerator for up to 2 days.
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