Cake with mascarpone mousse and white chocolate/ Prajitura cu mousse de mascarpone si ciocolata alba
Prep time
Cook time
Total time
This cake is mildly sensational! The cream is very soft, fluffy, perfect for any type of cake, I'll use it in many ways! Thanks Mihaela Simiuc for the wonderful recipes that inspire me!
Serves: 20
  • For the cake:
  • 6 eggs
  • 6 tbsp sugar (180 gr)
  • 6 tbsp all purpose flour
  • 3 tbsp vegetable oil
  • ½ tsp baking powder
  • 1 tsp orange zest
  • 1 tsp vanilla sugar
  • For the cream:
  • 475 gr mascarpone cheese
  • 300 ml whipping cream (35% fat)
  • 10 gr gelatin
  • 200 gr white chocolate (good quality)
  • Extra:
  • coconut flakes
  1. Crust: Preheat oven to 180 ยบ C.
  2. Separate egg whites from yolks.
  3. In a bowl whip egg whites until stiff then add vanilla and sugar, spoon by spoon, mixing well after each addition.
  4. Add the egg yolks, one at a time, then oil, and orange zest and mix well until they are well incorporated
  5. Add the flour and the baking powder and,with a whisk, mix from the bottom up to keep it airy.
  6. Prepare a tray with baking sheet and pour the batter. Level it with a spatula as evenly as you can. Bake it about 15 minutes until a toothpick comes out clean.
  7. When is ready, allow to cool on a rack and then put it back in the pan in which you cooked it.
  8. Cream:
  9. Hydrate gelatin in cold water (enough to cover it with 2 fingers) about 10 minutes and when gelatin absorbed all the water, dissolve it on bain marie. Set aside.
  10. In a stainless steel saucepan, put whipped cream and heat it over low heat. When it is hot (do not boil), add white chocolate broken in pieces and leave it to rest for a minute, then, using a spoon, mix well until smooth.
  11. Let it cool and when is lukewarm, add gelatin and stir until completely dissolved.
  12. In a mixing bowl cream the mascarpone cheese and then mix it with the chocolate cream until creamy and homogeneous.
  13. Put the cream over the sponge and level it as well as you can, then sprinkle coconut flakes on top and chill the cake for at least 4 hours allowing the cream to stiff.
  14. Here I find a softer mascarpone cheese than in Romania, as far as I know, the mascarpone cheese has a better quality there, has a buttery consistency, very fine, and it is hard. The one I use here is soft, so we live the cake in the refrigerator for several hours.
  15. Cut squares and serve!
  16. It's the perfect cake! because it is easy, not very sweet, cool and fragrant (the coconut flakes gives it a special taste). If you do not really like coconut, you can powder cocoa o the top or chocolate curls.
  17. Enjoy!
Recipe by gabriela cuisine at