Best 6 Angel Food Cake With Espresso Mascarpone Cheese Recipes
Indulge in a delectable culinary journey as we unlock the secrets to crafting the perfect "Angel Food Cake with Espresso Mascarpone Cheese". This heavenly dessert combines the light and airy texture of an angel food cake with the rich and creamy flavors of espresso-infused mascarpone cheese. With a symphony of textures and flavors, this cake is sure to tantalize your taste buds and leave you craving more. Embark on this culinary adventure and discover the art of creating this ethereal dessert, guaranteed to impress any palate.
Here are our top 6 tried and tested recipes!
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE
Make and share this Angel Food Cake With Espresso Mascarpone Cheese recipe from Food.com.
Provided by Manami
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir the water and espresso powder in a large bowl to blend.
- Stir in the mascarpone.
- Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
- Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
- Then fold the remining whipped cream into the mascarpone mixture.
- Cut the angel food cake into 16(1" thick) wedges.
- Reserve any remaining cake for another use.
- Brush 1 side of each wedge of cake with the liqueur.
- Arrange 2 wedges of cake on each plate.
- Dollop the espresso cream atop each wedge of cake.
- Dust with cocoa powder and nuts and serve.
Nutrition Facts : Calories 298, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 229.8, Carbohydrate 39.4, Fiber 0.1, Sugar 25.9, Protein 3.4
ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE
Provided by Michael Symon : Food Network
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the berries in a medium bowl and tear in the mint.
- In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
- In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
- Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.
ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
- Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
ESPRESSO CREAM CAKE
"After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that's served alongside a slice of angel food cake. Yum." -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.
Nutrition Facts : Calories 378 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 241mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
ESPRESSO AND MASCARPONE ICEBOX CAKE
No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.
Categories Cake Coffee Cheese Dessert No-Cook Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help ensure the cake batters are smooth and creamy.
- Don't overbeat the egg whites. Overbeaten egg whites can make the cake tough.
- Be careful not to overfill the cake pans. The cakes will rise and could overflow the pans if they are too full.
- Bake the cakes until a toothpick inserted into the center comes out clean. Do not overbake the cakes, or they will be dry.
- Let the cakes cool completely before frosting them. This will help prevent the frosting from melting.
- If you don't have a piping bag, you can use a spoon to spread the frosting on the cakes.
- Garnish the cakes with fresh berries or chocolate shavings before serving.
Conclusion:
These angel food cakes with espresso mascarpone cheese are a delicious and elegant dessert. They are perfect for any special occasion. With a few simple tips, you can make these cakes at home and impress your friends and family.
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