Confectionery products with the addition of delicatecream cheese mascarpone delivers in the process of their eating an unthinkable pleasure. However, in order to taste them truly unique, you should strictly follow the technology of their preparation.
So, let's look at what you need to know before preparing a biscuit cake with mascarpone, as well as some types of cream that you can prepare for a layer of confectionery.
First of all, it is worth remembering that for the brilliance of the finished biscuit, it should be left immediately after baking to cool in the oven, turning it off.
To ensure that the biscuit dough for the cake turned out to be very lush, it is necessary to observe a certain sequence of the introduction of the ingredients: first the yolks are introduced into the proteins, and then the flour.
In a cream of mascarpone for a cake, recipes of somedesserts indicate the addition of fruit and berries to taste - this rule can be followed even if the technology does not provide this, as the berry taste is perfectly combined in a gentle texture of the cream.
To prepare a good dessert by this recipe you need to take a half cup of fat cream and put them in the refrigerator.
Now we need to make a dough for the futurebiscuit - it is classic and is used in many recipes. For this, 3 chicken eggs, 3/4 cups of powdered sugar and the same amount of flour are taken. Separately, you need to whip the proteins, turning them into a lush foam, after which this foam neatly combines with the whipped up other ingredients. Now the resulting homogeneous mass should be put in a baking dish, parchment and baked in the oven at a temperature of 180-190 degrees until ready (about 20 minutes).
Meanwhile it's time to cook a delicate creamycream. For this, the mascarpone cheese and cream are taken - 300 grams each, 3/4 cup sugar powder is added to them. All these ingredients should be beaten well until a uniform mass is formed.
After cooling the biscuit, it is spread on top with cream - a gorgeous cake with mascarpone cheese is ready.
This is a classic Italian dessert, which for many years remains a favorite of Russian sweet tooth and not only.
To make it, you need to mix the glassnatural black coffee with a glass of liquor (you can use other strong alcohol, such as cognac or rum). In one cold dish, you have to beat two proteins to a thick foam, and in the other - a couple of yolks with 4 tablespoons of powdered sugar.
Now in a separate bowl you should put 400gram of mascarpone cheese and slowly add the yolks and proteins separately. In this composition, the ingredients should be mixed well until a homogeneous mass is obtained and set aside in a refrigerator.
Now you need to soak in the coffee with liqueur cookies"Savoyardi" - it will take 100 grams. After it should be densely laid on the bottom of the mold, after which it should be poured on top of the cream, using exactly half of it. After this, the procedure must be repeated, laying out now over the cream, another 100 grams of biscuits and pouring on it the remains of the cream. On this cake sponge cake with mascarpone is ready - it remains only to sprinkle grated 1/3 of the chocolate bar and send for a couple of hours in the fridge.
To prepare this dessert, you need to beata mixer of 3 eggs, a thin trickle add 150 grams of powdered sugar and the same amount of sifted flour, as well as half a glass of cocoa. After thoroughly whipping all the ingredients from them, a dough is produced - it must be poured into a pre-prepared baking dish and sent to the oven, heated to 190 degrees until it reaches a state of complete readiness.
In the meantime, you can prepare a cream thatthe product will be decorated. For this, 300 grams of cream cheese, as much fat cream and 150 grams of powdered sugar are taken. Cheese with powder should be beaten well with a mixer at medium speed, after which slowly add cream - get a gentle cream.
Ready and cooled biscuit cakes must be densecover with cooked cream and sprinkle with grated chocolate, which must be prepared in advance. Cherries are laid out on top. This is how the biscuit cake with mascarpone is prepared - its recipe is very simple. 
In order to prepare such a cake, it is necessarymake a biscuit, following the technology that is described above. With the finished cake you need to cut off the top in order to get a beautiful and uniform cake, the thickness of which will not exceed 2.5 cm.
Now in a separate bowl you need to make a cream.To make it, you need to soak 1.5 tablespoons of gelatin, following the instructions on its packaging. Separately, you need to beat 4 yolks and 4 tablespoons of powdered sugar until a homogeneous mass is formed. Then the ingredients must be combined with the cooled gelatin and thoroughly mixed. This also adds 0.5 kg of cream cheese and is whipped with a mixer at a slow speed until the mass is homogeneous.
Now, separately, whisk 4 proteins into whichalso should add a pinch of salt (as they will increase in volume and the cream will be more qualitative), after that the received weight should be combined with cheese.
Now we need to take a confectionery form with highedges and lay on its bottom a biscuit cake. It just pours out the freshly prepared cream and all this is topped with sliced strawberries. Separately, the jelly is prepared, after which they need to pour the cake from above. Now is the time to send the cake from ready-made sponge cakes with mascarpone and strawberries to the fridge, until the jelly is completely frozen on it. After 4 hours you can get a ready-made confectionery product that will please not only the eye, but also the taste buds of even the most notorious sweet tooth.
If you cook it for this recipe, then the output is a very beautiful cake, decorated with sweets and fruits, with pink cakes inside.
First you should prepare the cakes.The dough is kneaded in exactly the same way and from the same number of ingredients as in the previous cases, only at the stage of whipping the proteins into a lush foam should be added a pinch of powdered food coloring that will give a pink color. After cooling, a large cake should be cut into a few thinner (in width).
Next, the cream for the cake is prepared separately.To do this, you need to beat 400 grams of mascarpone cheese with the same amount of powdered sugar and add in them 1.5 cups of cream - all these ingredients must be converted with a mixer into a lush foam.
After the biscuit has cooled, each of itsThe cakes should be smeared with cream and put on top of the fruit (any, to taste). So, having greased and having laid all cakes, on top of a product we spread all remained cream and fruit. Above, the cap of this cake can be decorated with three "Oreo" cookies and, if desired, chocolate icing - they will look very impressive here. 
As can be seen from the examples above, variations of howcook a cake with mascarpone cheese there are many. However, any biscuit without a delicious cream - it's not a cake, it's just a cake. In order to taste the product really played with different taste colors, you need to prepare a delicious cream of mascarpone for the cake. Recipes of two other types are given below.
This cream is very easy to prepare, and the output is incredibly delicious and tender product, which can be used even as an independent dessert.
For its preparation must take 0.5 kgcream cheese and add icing sugar (here the amount of it must be calculated so that the finished product is not too cloying, the optimal amount is 50 grams). These ingredients should be well whipped with a mixer, working at medium speed. Now you need to add here a can of condensed milk (lovers of boiled condensed milk can use it) and beat everything again. 
There is another original version of the cream, whichcan be used to decorate the cake with mascarpone sponge (the recipe presented above). Thanks to this cream, the standard and simple product will acquire a new unusual taste.
To cook it, separately beat 0.5 kg.cheese and a couple of tablespoons of honey to a state of thick homogeneous consistency. Then in a separate container with a mixer (at medium speed) should be converted into a thick mass of 1.5 glasses of the fattest cream. After that, you need to slowly and gently connect them with honey mascarpone. After a good mixing of all the ingredients at the exit is a delicious creamy honey cream.
