Mascapone Cheese Pound Cake
The other day, Mascapone cheese was on sale, so I carried it on my back, and it's a pound cake made of that cheese. I made this and that cake with mascarpone cheese, but this time I made a pound cake.It was a cake that didn't smell much cheese and could be enjoyed smoothly. Ordinary pound cakes have a strong butter scent, but this cake doesn't have a strong butter scent, so it feels very mild. Mascapone cheese pound cake with a soft texture and scent! Let's make it
3 serving
Within 90 minutes
초록바람N
Ingredients
  • mascarpone cheese
    130g
  • Butter
    50g
  • Sugar
    100g
  • Salt
    2g
  • egg
    2ea
  • Soft flour
    130g
  • almond
    40g
  • Baking powder
    3g
Cooking Steps
STEP 1/10
After applying butter at room temperature outside of the mold, sift strong flour and shake it off to prepare
STEP 2/10
Remove the mascarpone cheese from the refrigerator and stir well with a spatula.
STEP 3/10
Beat in room temperature butter in a bowl and mix well with sugar and salt.
STEP 4/10
Put the eggs at room temperature and put them in 4-5 times and whip them thoroughly with a hand mixer. You have to put the egg out of the cold bowl so that it doesn't separate when mixed with butter. Add a little bit and whip enough
STEP 5/10
When you're done whipping, you'll find a slightly voluminous butter egg mixture. Put the mascarpone cheese in here, and then use a spatula to loosen the lump..
STEP 6/10
Whip it with a hand mixer for 1 to 2 minutes. Then it will blend well without separating from the egg mixture
STEP 7/10
Add the sifted flour and baking powder and mix them well with a spatula.
STEP 8/10
When mixed to a certain extent, add the disaroneo and mix smoothly to complete the dough. Dysarrono is a nut-scented liqueur. If you don't have it, you can skip it
STEP 9/10
Pan in a prepared mold, form a boat-shaped dough, and then deep-cut the center with an oiled spatula. Contrary to my plan, I panned all at once in the Oranda pan, but it was a bit too much when I baked it. I think it'll be okay to pan it out with one muffin pan
STEP 10/10
Preheat to 160 degrees for Smeg and bake at 150-160 degrees for about 50 minutes. If the top is solid and the skewer is clean, it's all cooked. Leave the baked cake for a while and remove it from the mold when it cools down. After that, let it cool completely in a cooling net. When it's lukewarm, wrap it and let it ripen for about a day before you eat it.
Cooking review
5.00
score
  • 439*****
    score
    I think I added a lot of sugar, but it's not sweet I can feel how much sugar is in the bread I added sugar powder on top
    2023-02-02 21:08
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