Italian Pear and Mascarpone cake

Tags

cake, fruit, gouter, mascarpone, Pears, teatime

This Italian pear cake is so elegant in its simplicity. Italian cakes, homemade-every-day-cakes were very rarely, if ever, frosted. But most of the times they are dusted with icing sugar or unsweetened cocoa. The addition of the corn starch makes the cake fluffy and airy, very Italian style.

Serves 8

Ingredients:

• 1 1/2 cups / 200g cups flour
• 1/4 cup + 1 1/2 tablespoons / 50g cornstarch
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 cup / 180g sugar
• 3 eggs
• 1 cup / 250g mascarpone
• 2 1/2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 3 pears
• Icing sugar (to sprinkle/ decorate on cake)

Preparation:

• Preheat the oven 170°C / 340°F
• Lightly grease and flour a 9″ / 23 cm cake pan ( I used a spring-form pan)
• Peel the pears, 1 1/2 pears chop into chunks and the other pears thin slices, set aside
• Cream the eggs and sugar until light and fluffy
• Add the mascarpone and continue beating until smooth
• In another bowl, sift the flour, corn starch, salt, baking soda and baking powder together
• Stir in with a wooden spoon the flour mixture into the creamed mixture, stir gently to combine, then add the oil and stir to combine
• Fold in the pear chunks
• Pour into prepared cake pan
• Top with sliced pears and sprinkle with 2 tablespoons sugar
• Bake approximately 45 minutes, or until toothpick comes out clean
• When cool sprinkle icing sugar on cake
• Serve with whipped cream or crème fraîche

Enjoy!

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Strawberries in red wine with mascarpone cream

Tags

cooking with red wine, cream, dessert, fruit, mascarpone, red wine, strawberries

Fresh strawberries do not need much dressing up but these take on another flavour dimension in this incredibly simple yet elegant French dessert.

Serves 4

Ingredients:

400 g / 3/4 lb small strawberries, hulled and halved (if large)
250 ml / 1 cup dry red wine, I used a Merlot
50 g / 1/4 cup sugar
180 ml / 3/4 cup heavy cream
120 ml / 1/2 cup mascarpone
2 vanilla beans, split, seeds scraped out and reserved
2 tablespoons confectioners’ sugar, sifted

Preparation:

Place the strawberries in a large bowl and pour the wine over them
Sprinkle in the sugar and stir
Cover and place in the refrigerator for at least 4 hours but not more than 12
Remove from refrigerator just before serving
In another bowl, whisk the cream, mascarpone, vanilla seeds and confectioners’ sugar until stiff peaks form
Spoon some cream into each bowl and top with the strawberries and wine
Enjoy!

 

French Apple and cream tart / Tarte aux pommes à la crème

Tags

apples, cream, fiesta fridays, fruit, tart

This must be one of the easiest apple tart recipes yet it is absolutely delicious. This recipe comes from Normandy, the land of apples and cream.

Serves 6 to 8

Ingredients:

1 pâte brisée, prebaked
4 large apples such as Granny Smith, peeled, cored and quartered
3 egg yolks
180 ml / 3/4 cup heavy cream or crème fraîche
60 g / 5 tablespoons sugar

Preparation:

Preheat the oven to 190 C / 380 F
Take your pastry shell and layer the apple slices in concentric circles, working towards the centre – overlap the slices slightly
Beat the egg yolks with a fork
Add the cream and half the sugar and mix well
Pour the cream mixture over the apples
Sprinkle on the remaining sugar
Bake the tart for about 45 minutes
Serve warm or at room temperature with whipped cream or vanilla ice cream
Enjoy!

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