Mascarpone Vanilla Cream Cake


To make the sponge cake

  • 4 eggs 
  • 120 g sugar 
  • 120 g flour 
  • 1 pinch of salt 
  • 1 teaspoon yeast A little milk to suck 

For cream

  • 200 grams of mascarpone.
  • 35 gm icing sugar.
  •  230 gm full cold liquid cream .
  • 1 teaspoon liquid vanilla.


  • Start by making the sponge cake
  • Mix the flour with a pinch of salt and baking powder in a bowl
  • In a separate bowl, beat eggs and sugar with an electric mixer for at least 10 minutes. The volume of the mixture should double. 
  • This is the most important part of a successful sponge cake! 
  • Then sift the flour/salt/yeast mixture over the egg/sugar mixture and mix with Maris until a homogeneous mixture is obtained. 
  • Pour the preparation into a tray with baking paper and bake for 25 minutes at 180 degrees. 

Go to preparing your cream

  • Ditch the mascarpone early and relax there with Mary’s
  • Whip the cream with an electric mixer. 
  • Your cream should be very cold! I always put it in the freezer a little earlier. 
  • Then add the powder, sugar and vanilla and continue to beat. 
  • Add mascarpone and beat until the mixture sticks.
  • Start baking the cake,Cut the sponge cake into 2, you can cut it into a square if you like. 
  • Moisten it a little with milk and then add a good layer of whipped cream in the middle. 
  • Place the second soaked sponge cake on top and cover the entire cake with cream. 
  • Put the spoon all around and decorate the cake the way you want it!

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