This Easy Profiterole Cake with mascarpone frosting and sponge layers is great for any celebration! It is a wonderfully delicious cake that almost everyone could make.
In my country the profiterole cakes are quite popular and I have tasted such cakes multiple times. Some of them were really nice, others – not so much. In my opinion the best thing about the profiterole cakes is that they have a “surprise layer” (or layers) of profiteroles, which usually have a filling that is different than the cake frosting. Also the slice of a profiterole cake looks very pretty.
This Profiterole Cake with Mascarpone Frosting was a bit of a challenge for me as it was my first time making such cake and on top of this with a recipe created by myself. But as you have probably noticed already, I always try to find new baking challenges to complete!
I started the cake with 2 thoughts in mind:
1) To create a recipe that is relatively easy for novice bakers
2) To make it as simple as possible in terms of ingredients.
I must say that this is not the prettiest cake I have ever made. I wanted the decoration to look somehow vintage but unfortunately I am a bit challenged when it comes to piping. Nevertheless the final appearance of the cake didn’t go against my initial idea to make it as simple as for people without much baking experience (believe it or not, I am also not experienced with the piping techniques :)).
I used a new frosting recipe for this cake. It was inspired by this one but I added also mascarpone because I like it so much and… well, mascarpone goes well in almost every frosting 🙂 The result was really good: I received again lots of compliments from my usual cake testers (my better half who is not into sweets, my mom and my son’s nanny who are both with a sweet tooth).
I used my homemade cocoa profiteroles in the cake but in fact you can use any kind of profiteroles or cream puffs. If you decide to buy them from the store and they are made of white pastry, you could also add cocoa to the main frosting: this would make a nice contrast in the layer with the profiteroles. In such case just don’t forget to leave apart 3-4 tbs of the white frosting before adding the cocoa: this part you will use at the end for decoration.
This Easy Profiterole Cake with Mascarpone Frosting is really great! It is a combination of fluffy sponge layers, rich tasty frosting and nice profiteroles. It is a fantastic cake to make at home for the people you love!
Easy Profiterole Cake with Mascarpone Frosting
For the sponge cake:
- 1 ¼ cup/ 150 g cake flour, self raising
- ¾ cup / 150 g sugar
- ¼ cup/ 60 g brown sugar
- pinch of salt
- 6 eggs
- 1 tbs whiskey
- 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
- 17,6 oz/ 500 g mascarpone
- 2 teaspoons vanilla extract
- 12-15 profiteroles/ cream puffs, depending on their size
- 2 tbs cocoa powder
- chocolate sprinkles
- Preheat oven to 360 degrees F/ 180 degrees C.
- Line a 9 inch/ 24-25 cm spring form pan with a circle of baking paper. Grease well inside the pan.
- In a small bowl combine flour and salt and set aside.
- In a large bowl beat the egg yolks with the two kinds of sugar, whiskey and vanilla until thick. Wash the beaters and dry them with a towel.
- In another bowl beat the egg whites for about 5 minutes, until thick.
- Using a rubber spatula, gradually add the dry ingredients to the egg yolk mixture. Mix gently until absorbed. Carefully fold in the egg whites.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let cool for 10 minutes. Transfer the cake to a wire rack to cool completely.
- In a small saucepan over medium heat combine milk, cornstarch and flour and whisk. 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 butter, vanilla and 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.
Assemble the cake:
- Using a serrated knife cut the cake base horizontally in two equal layers.
- In a small bowl combine 3-4 tbs of the frosting and the cocoa powder. Mix well until the cocoa powder is completely absorbed. Let stay in the fridge while arranging the cake. This part of the frosting will be used for decoration.
- Place one layer on a serving plate and cover it evenly with 2-3 tbs 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 cocoa frosting.
- If your flour is not self raising, add 1,5 teaspoons baking powder together with the salt.
- You can use store-bought profiteroles or you can make them on your own with this recipe.