Mascarpone Magic Cake – A Dreamy 3-Layer Dessert That Bakes Itself
Ingredients
- 4 eggs separated
- 250 g mascarpone cheese
- 150 g sugar
- 125 g melted butter
- 50 g flour sifted
- 200 ml milk lukewarm
- 1 tsp vanilla extract
- A pinch of salt
- Icing sugar for dusting (optional)
Instructions
- Preheat the oven to 160°C (320°F). Butter a 20 cm round cake pan and line the bottom with parchment paper.
- Whip the egg yolks and sugar in a large bowl until pale and fluffy.
- Add mascarpone, melted butter, and vanilla extract to the yolk mixture. Mix until smooth and creamy.
- Incorporate the flour gradually, mixing until no lumps remain.
- Warm the milk slightly (it should be lukewarm, not hot) and pour it into the batter slowly while mixing. The batter will become very liquid — that’s normal.
- Whip the egg whites with a pinch of salt until stiff peaks form.
- Fold the egg whites gently into the liquid batter in batches. It’s okay if some white lumps remain — they will rise during baking.
- Pour the batter into the prepared pan. Bake for 50–60 minutes, or until golden and slightly jiggly in the center. A knife inserted should come out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing.
- Dust with icing sugar before serving for an elegant finish.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.