An Italian in my Kitchen · by Rosemary Molloy★ 4.6 (68)
Italian Mascarpone Cake with Raspberry Glaze
NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 12%
CARBS 34G25% OF CAL
1G FIBER16G SUGAR16G OTHER
FAT 44G74% OF CAL
17G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist Italian cake made with mascarpone, topped with a fresh raspberry glaze and cream. Rich and tender, it works as breakfast, dessert, or snack with an elegant fruit topping.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ teaspoon vanilla
- 1 cup mascarpone (room temperature)
- ½ cup vegetable oil ((I usually use corn or sunflower oil))
- 1½ cups cake flour ((you can substitute with all purpose))
- 1 pinch salt
- 1½ teaspoons baking powder
- 1 cup cream heavy, whole or whipping cream
- ¾ cup raspberries ((less if you want a thicker cream))
- 1½ tablespoons icing / powdered sugar
At a glance
PER SERVING · TIME 55M
CAL 27%·PRO 12%
CARBS 34G25% OF CAL
1G FIBER16G SUGAR16G OTHER
FAT 44G74% OF CAL
17G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 49mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.