Apple and Mascarpone Cake

Intergalactic news alert!!!

This is how I could define the recipe I’m about to share with you!!! The apple and mascarpone cake!!! Tadaaaa!!!

I am excited

No, there aren’t too many exclamation marks… No, I’m not exaggerating (even though I have a husband from Marseille and exaggeration can be contagious…).

I’m so excited to tell you about this apple and mascarpone cake, which has truly won my heart (and my taste buds)! In fact, every bite brings back sweet childhood memories, when my grandmother used to bake fruit desserts.

If you love simple recipes, I also recommend trying my pistachio financiers, which are just as irresistible. And for those who prefer tarts, you simply can’t miss my apricot and nectarine cake, a true summer delight!

Back to our apple and mascarpone cake

But let’s get back to our cake, which is so soft thanks to the mascarpone that it could easily rival my hazelnut, raspberry and mascarpone cake.

And if you’re looking for another apple treat, I highly recommend trying my large apple turnover, perfect for a comforting snack. Don’t forget to treat yourself to my blueberry muffins as well, which bring an equally delicious fruity touch!

The verdict

This cake is absolutely insane!

(I’ll take this opportunity to remind you that this recipe is featured in my book “80 simple and zero-waste recipes to make with the family,” and if you’re looking for easy, everyday recipes, both sweet and savory, it’s still available in bookstores or online… ?)

Incredibly soft, light yet so indulgent, packed with apples (I’m thinking of your five-a-day, see how nice I am!!), and ready in just 15 minutes!!!!

I swear on my saucepan and my bar of chocolate, this cake is a true revelation!!!

My little tips to make it a guaranteed success

So, pay attention friends: the secret of this cake really lies in the egg + sugar mixture. You need to beat it for a long time, until you get a very foamy texture that doubles in volume (I promise, it makes all the difference!).

Then, gently fold in the mascarpone (or its substitute if you choose a lighter version), followed by the flour and the baking powder. And here, absolutely no self-rising flour, otherwise you might end up with a dense cake.

My inspiration and my changes

I was inspired by a video from the Italian blogger Benedetta, and I made a few tweaks (as usual!!) which resulted in something absolutely amazing! And now you have the recipe in French!! ?

I caramelized 2 of the 4 apples needed for the recipe, reduced the sugar slightly, and added a pinch of fleur de sel to bring more depth of flavor. You will also use all purpose flour… For the rest, I stayed true to the original recipe.

More delicious apple ideas

And if you’re looking for more indulgent apple-based recipes, you’ll love Grandma’s apple cake (also known as the 5, 4, 3, 2, 1 cake, which I’ve slightly adapted in terms of quantities). Or the invisible apple cake (such a delicate treat…).

Don’t miss the soft lactose-free apple cake either (my dairy-free version of the previous one), the apple Tatin-style tart (perfect for lovers of caramelized desserts). Have a look at the apple and chocolate mascarpone cake (another variation of my best one!!).

I also suggest trying the apple and streusel loaf cake (an absolutely delicious cake with a crunchy streusel topping…). You can also try my individual versions like apple muffins.

The utensils:

My Zenker mixing bowl and my professional whisk by De Buyer

Or my kMix by Kenwood

My Affinity frying pan by De Buyer

My 26 cm diameter mold.

Choosing the apples

For the best results, opt for varieties that hold up well during baking, such as Gala, Golden, or Pink Lady.

And if you want your beautiful apple slices to remain clearly visible on top, arrange them in a rosette, slightly overlapping each other. Otherwise, the batter will rise and “swallow” the apples (yes, yes, I’ve experienced it myself!).

Variations that please everyone

You can try some great adaptations: a gluten-free version with rice flour, cornstarch, and almond powder. You can also partially replace sugar with maple syrup or xylitol, or even add a hint of vanilla, bitter almond, or cardamom to enhance the flavors.

For those who want a lighter option, mascarpone can be replaced with a yogurt and cream mixture… But be aware that the truly incomparable softness still comes from mascarpone!

The recipe, Chef!

Print Recipe

Apples and Mascarpone Cake

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dessert – italian

Serves: 10-12 Difficulty: Simple Price: €

Prep Time: 20 min – Cooking Time: 1 hour

Ingredients

• 4 apples
• 20 g butter
• 30 g sugar
• 4 eggs
• 150 g sugar
• 250 g mascarpone
• 200 g flour
• 16 g baking powder
• 1/2 teaspoon ground cinnamon
• 1 pinch flower salt
• 2 tablespoons brown sugar
• 2 teaspoons icing sugar
• Butter for the mold"

Instructions

1

Peel 2 apples and cut them in cubes.

2

Melt the butter in a frying pan and add 30 g sugar.

3

Add the apples and cook them for 10 minutes at medium heat, mix from time to time.

4

Preheat your oven at 170 C / 340 F degrees.

5

Beat the eggs and add 150 g sugar.

6

When the mixture gets foamy, add the mascarpone.

7

Add the flour and baking powder.

8

Finally add the flower salt and cinnamon, mix gently with a spatula.

9

Peel the 2 remaining apples and cut them in slices.

10

Pour the caramelized apple cubes in your batter then pour the whole thing in your buttered mold.

11

Place the slices of apple in the shape of a rose. Spread with brown sugar.

12

Bake 45 minutes.

13

Once baked, wait at least 20 minutes before spreading icing sugar."

For the recipe in French, go here.