Italian Apple-Mascarpone Cake
Italian Apple-Mascarpone Cake
This Italian apple-mascarpone cake is a moist and impressive gluten-free dessert that combines fresh local apples, creamy mascarpone, and vanilla for a delicious treat. It’s perfect served with vanilla sauce or ice cream—or on its own.
Servings
15
servingsIngredients
4 (600 g) domestic apples
lemon juice
4 eggs
2½ dl sugar
2 tsp vanilla sugar
1 container (250 g) mascarpone cream cheese
4½ dl light-colored flour mixture
2tspbaking powder
1 tsp cinnamon
- Surface of
powdered sugar
Preparation
- Cut two apples into cubes about one centimeter in size and the remaining apples into thin slices. Place the cubes and slices in separate bowls and mix in some lemon juice to prevent them from browning.
- Line the bottom of a springform pan (22–24 cm in diameter) with parchment paper, stretching it between the bottom and the sides. Grease the sides.
- Beat the eggs, sugar, and vanilla sugar until light and fluffy. Add the mascarpone while beating.
- Mix the flour mixture, baking powder, and cinnamon (you can omit the cinnamon if you prefer) together, then fold the dry ingredients into the batter using a spatula, for example. Finally, fold the diced apples into the batter. Do not overmix, or the batter will become tough. Pour the batter into a baking dish.
- Arrange the apple slices on top of the dough in slightly overlapping concentric circles to create a rose-like pattern on the surface. Start arranging them from the outer circle.
- Bake at 175 degrees on the lower rack of the oven for about 45–50 minutes. Check for doneness with a toothpick.
- Let the cake cool before serving. Dust the top with powdered sugar. You can serve the apple cake with vanilla sauce or vanilla ice cream.
