Elegant dessert cake
A soft, elegant mascarpone cake with a tender crumb, delicate vanilla-lemon aroma, silky mascarpone cream, and a refined berry finish. It is simple enough for home baking but styled like a luxury dessert for a special table.
Recipe video
Heat the oven to 170°C / 340°F. Grease and line a 20 cm / 8 in round cake pan with parchment paper.
In a bowl, whisk the flour, almond flour, baking powder, and salt until evenly combined.
In a large bowl, beat the mascarpone and sugar until smooth, creamy, and glossy.
Add the eggs one at a time, mixing well after each addition until the batter looks silky.
Stir in the vanilla, lemon zest, cooled melted butter, and milk until just blended.
Add the dry ingredients and fold gently with a spatula until no dry streaks remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake for 38–45 minutes, until the top is golden and a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a rack and let the cake cool completely.
For the cream, beat cold mascarpone, cold heavy cream, powdered sugar, and vanilla until thick and softly spreadable.
Spread the mascarpone cream over the cooled cake in elegant waves. Keep the sides clean for a refined look.
Chill the cake for 20 minutes so the cream sets and the slices look neat.
Finish with berries, pistachios, white chocolate curls, and a light dusting of powdered sugar. Slice and serve slightly chilled.
