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Find the recipe for this delicious and easy Profiterole Cake with Mascarpone Frosting at daniscookings.com

Making a Profiterole Cake doesn't have to be complicated!

This wonderful cake consists of two sponge layers, profiteroles between them and a delicious fluffy frosting with mascarpone cheese!

It is a wonderfully delicious cake that you can prepare too with the step-by-step recipe below!

What ingredients you need

Surely you would need profiteroles (a.k.a. cream puffs) for this cake. You can use store-bought ones or you can make delicious Chocolate Profiteroles that go perfectly well with the sponge layers!

In addition you would need:

For the layers:

1 ¼ cup/ 150 g cake flour
1,5 teaspoon baking powder
¾ cup / 150 g sugar
¼ cup/ 60 g brown sugar
pinch of salt
6 eggs, separated
1 tbsp whiskey, optional
1 teaspoon vanilla extract

For the frosting:

1 tbs cornstarch
2 tbs all purpose flour
1 cup/ 250 ml milk
½ cup/ 125 g butter, soft
2 ½ cups/ 300 g confectioners sugar
2 cups/ 500 g mascarpone cheese
2 teaspoons vanilla extract
2 tablespoon cocoa powder
sprinkles for decoration

How to make the layer

To make the cake, first you need to beat the egg whites until thick.
In a separate bowl beat the egg yolks with the two kinds of sugar, the whiskey (if using) and vanilla until thick and pale.
Using a rubber spatula, gradually add the dry ingredients, mixed together in advance, to the egg yolk mixture. Mix gently until absorbed.
Carefully fold in the egg whites.
Bake a single layer in a 9 inch pan for 40-45 minutes at 350° F/ 180° C until a toothpick inserted in the center comes out clean.
Let the baked layer cool completely before assembling the cake.

How to make the frosting

Combine milk, cornstarch and flour in a small saucepan. Bring to boil while whisking continuously to avoid burning.
When the mixture becomes thick, remove the pan from heat and let it cool to room temperature.
In a large mixing bowl beat together the butter, vanilla and the powdered sugar until fluffy.
Little by little add the cooled milk mixture and continue beating until it is absorbed in the butter. The consistency of the frosting should be creamy and fluffy.
Add the mascarpone cheese and continue beating until well combined.

How to assemble the cake

Cut the cake base horizontally in two equal layers with a long serrated knife.
In a small bowl combine 3-4 tablespoon of the frosting with the cocoa powder. Mix well. This part of the frosting will be used for decoration so leave it in the fridge while assembling the cake.
Place one layer on a serving plate and cover it evenly with 2-3 tablespoon of the white frosting.
Arrange the profiteroles on top of the frosting in order to fill the whole cake.
Add more frosting on top of the profiteroles so that they are completely covered.
Place the second cake layer over the frosting.
Frost the cake all around with the remaining frosting.
Decorate with chocolate sprinkles and piped cocoa frosting.

Making ahead

This cake is quite easy to make once you have the cream puffs and the cake layer prepared.

Hence if you decide to do all by yourself from scratch, I recommend you to make the Chocolate Profiteroles on one day, the cake layer on another day and finally to make the frosting and to assemble the cake on a third day.

Both the cream puffs and the cake layer can be frozen for up to 3 months. I recommend you to freeze just the profiterole shells, without the filling in airtight containers. The cake should be covered well in plastic wrap before freezing it.

Recipe tips

Want to use store-bought profiteroles? No problem! My recommendation is to select a kind with chocolate inside or with chocolate shells.
If you prefer to make them from scratch the easiest possible way, you can use a different filling. You can fill them with whipped cream or cool whip.
I love the frosting of this cake but if you prefer a simpler one, it will go well with this plain Mascarpone Frosting or with a velvety Cream Cheese Frosting.