The Crazy Kitchen: Cinnamon Cake with Mascarpone & Caramel filling {and 30+ more ways with mascarpone}

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Tuesday, 26 May 2015

Cinnamon Cake with Mascarpone & Caramel filling {and 30+ more ways with mascarpone}

What would you do with a tub of mascarpone that needed using up?

Eat it straight from the tub alongside a dessert?

Make cheesecake or tiramisu?

A couple of weeks ago I had a tub that was close to its use by date so I decided to make a cake, and use the mascarpone as a filling. I didn't have enough chocolate spread in my cupboard to make my usual easy filling of cream cheese & chocolate spread (I would've substitute the cream cheese for mascarpone), but I did have some homemade caramel sauce lurking at the back of the fridge, which I thought would go perfectly with the cinnamon cake.

Cinnamon Cake with Mascarpone & Caramel filling

Cinnamon Cake with Mascarpone & Caramel filling

4 medium eggs (approx 230g weighed in their shells)
230g butter, softened
230g caster sugar
230g self raising flour
1 tbsp cinnamon

filling
250g mascarpone
60g caramel sauce
1 tsp cinnamon
1 tbsp icing sugar
  • beat the butter and sugar together until pale & creamy
  • beat the eggs in one at a time until well combined
  • sift the flour & cinnamon together and fold into the batter
  • divide mixture between two greased & lined 8" sandwich tins
  • bake in a preheated 180C oven for approx 20 minutes, until springy to the touch and lightly browned
  • leave to cool in the tins for approx 10 minutes before turning out on a wire rack to cool completely
  • beat half of the mascarpone with the caramel sauce, until smooth
  • beat the remaining half with the cinnamon & icing sugar
  • spread each of the fillings onto the base of each cake, and sandwich together


Cinnamon Cake with Mascarpone & Caramel filling Cinnamon Cake with Mascarpone & Caramel filling

Check out my Pinterest board for 30+ more ways with mascarpone

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