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Moist Mascarpone Cake
An ultra‑moist and airy cake made with mascarpone, perfect for using your mascarpone before its expiration date. Easy to prepare, it only requires a few simple ingredients and yields a result worthy of a professional pastry.
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Critical Success Points
- • Whisk the eggs one by one until the mixture becomes foamy.
- • Incorporate the flour and milk alternately without over‑mixing.
- • Fill the pan three‑quarters full to avoid overflow.
- • Bake with bottom heat for 50 minutes then convection fan for coloration.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not leave the batter at room temperature for more than 2 hours to avoid bacterial growth.
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