Profiterole Cake with Mascarpone Frosting
Equipment
- 1 cake pan 9-inch
- Electric mixer
Servings: 10
Ingredients
For the sponge cake:
- 1 ¼ cup/ 150 g cake flour
- 1.5 teaspoon baking powder
- ¾ cup / 150 g granulated sugar
- ¼ cup/ 60 g light brown sugar
- pinch of salt
- 6 large eggs, separated yolks from whites
- 1 tablespoon whiskey, or rum, optional
- 1 teaspoon vanilla extract
For the frosting:
- 1 tablespoon cornstarch
- 2 tablespoon 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
For decoration:
- 2 tbs cocoa powder
- chocolate sprinkles
Instructions
Cake:
- Preheat oven to 350° F/ 180° 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.
- Beat the egg whites in a large bowl for about 5 minutes, until thick.
- In another large bowl beat the egg yolks with the two kinds of sugar, the whiskey and vanilla 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.
Frosting:
- 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 thickens, remove the pan from the heat and let it cool to room temperature.
- In a large mixing bowl beat together butter, vanilla and 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.
To assemble the cake:
- Using a long serrated knife cut the cake base horizontally in two equal layers.
- In a small bowl combine 3-4 tablespoon of the frosting and the cocoa powder. Mix well until the cocoa powder is completely absorbed. This part of the frosting will be used for decoration. Let it stay 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 close one next to another, to cover the 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 white frosting.
- Decorate with chocolate sprinkles and piped chocolate frosting.
Notes
- Store the cake covered in the fridge for up to 4 days.
- You can use store-bought profiteroles or you can make on your own Chocolate Profiteroles.
- The cake layers and the profiteroles can be made ahead and refrigerated for up to two days or frozen: see above "Making ahead"
- The frosting recipe was inspired by The Girl who Ate Everything
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