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Rhubarb-Mascarpone Mousse Cake

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Introduction

The Rhubarb-Mascarpone Mousse Cake is a delightful dessert that marries the tartness of rhubarb with the rich, creamy texture of mascarpone. It’s an innovative take on traditional cakes, incorporating fresh ingredients and showcasing both classic and modern baking techniques.

Tips for this recipe

To ensure a successful Rhubarb-Mascarpone Mousse Cake:
1. Let the egg reach room temperature before using, as it helps in achieving a smoother batter.
2. Use fresh rhubarb for its best flavor and texture.
3. Preheat your oven to ensure even baking of the cake layers.

Why you will love this recipe

The Rhubarb-Mascarpone Mousse Cake stands out due to its refreshing taste, delightful texture, and visually appealing presentation. It’s a versatile dessert that can be enjoyed by those who appreciate the unique flavor profile of rhubarb combined with the indulgence of mascarpone.

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg, at room temperature 30 minutes
1 teaspoon vanilla
1/3 cup whole milk
1/2 cup strawberry or strawberry-rhubarb jam
2 pounds rhubarb, cut into 1-inch pieces (8 cups)
1 1/2 cups sugar, divided
1/2 cup water, divided
3 teaspoons unflavored gelatin (less than 2 packages)
1 cup (8 ounces) mascarpone
3/4 cup chilled heavy cream
1 teaspoon vanilla
Vegetable oil for greasing pan
1 1/2 teaspoons unflavored gelatin
3 tablespoons water
Cup rhubarb syrup (see below)
A few small strawberries, such as tri-star or wild strawberries with their leaves (optional)

Adviced equipments

– Mixing Bowls
– Whisk
– Spatula
– Cake Pan (8-inch Round or Square)
– Rubber Spatula
– Chef’s Knife
– Digital Kitchen Scale (optional)
– Silicone Baking Mat
– Rubber Cooling Rack
– Pastry Bag & Tips

History of the recipe

The Rhubarb-Mascarpone Mousse Cake has its roots in European desserts, with an evolution towards incorporating rhubarb and mascarpone due to their popularity. Traditionally, cakes would have been simpler, but this recipe builds on those foundations by adding a twist of regional flavors and techniques that bring together the sweetness and tartness of rhubarb with the luxurious creaminess of mascarpone cheese.

Fun facts about this recipe

Did you know? Rhubarb, although technically a vegetable, is often used in desserts much like fruits because of its tart flavor and vibrant color that adds visual appeal to dishes. Mascarpone, an Italian cheese made from cream, has gained worldwide fame for its velvety texture and rich taste, making it a perfect companion to the tangy rhubarb in this cake. This recipe not only showcases these ingredients but also celebrates their versatility by incorporating them into an elegant dessert that’s both comforting and exciting on the palate.

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Rhubarb-Mascarpone Mousse Cake

Rhubarb-Mascarpone Mousse Cake

amanda

Equipment

  • - Mixing Bowls

  • - Whisk

  • - Spatula

  • - Cake Pan (8-inch Round or Square)

  • - Rubber Spatula

  • - Chef's Knife

  • - Digital Kitchen Scale (optional)

  • - Silicone Baking Mat

  • - Rubber Cooling Rack

  • - Pastry Bag & Tips

Ingredients

  • 1 cup all purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 stick (4 tablespoons) unsalted butter, softened

  • 1/2 cup sugar

  • 1 large egg, at room temperature 30 minutes

  • 1 teaspoon vanilla

  • 1/3 cup whole milk

  • 1/2 cup strawberry or strawberry-rhubarb jam

  • 2 pounds rhubarb, cut into 1-inch pieces (8 cups)

  • 1 1/2 cups sugar, divided

  • 1/2 cup water, divided

  • 3 teaspoons unflavored gelatin (less than 2 packages)

  • 1 cup (8 ounces) mascarpone

  • 3/4 cup chilled heavy cream

  • 1 teaspoon vanilla

  • Vegetable oil for greasing pan

  • 1 1/2 teaspoons unflavored gelatin

  • 3 tablespoons water

  • 1 cup rhubarb syrup (see below)

  • a few small strawberries, such as tri-star or wild strawberries with their leaves (optional)

  • 1 (9-inch) round cake pan; 1 (10-inch) round spring-form pan with removable bottom

Instructions

1

Instruction 1

Preheat oven to 350°F and place rack in center.
2

Instruction 2

Butter 9-inch cake pan and line bottom with a round of parchment.
3

Instruction 3

Butter paper, then dust pan with flour, knocking out excess.
4

Instruction 4

Sift together flour, baking powder, and salt into a bowl.
5

Instruction 5

Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
6

Instruction 6

Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
7

Instruction 7

Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
8

Instruction 8

Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
9

Instruction 9

Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.
10

Instruction 10

Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.
11

Instruction 11

Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes. Remove from heat.
12

Instruction 12

Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.
13

Instruction 13

Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.
14

Instruction 14

Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).
15

Instruction 15

Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.
16

Instruction 16

Fold cooled rhubarb mixture into mascarpone mixture.
17

Instruction 17

Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.
18

Instruction 18

Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.
19

Instruction 19

Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.
20

Instruction 20

Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute. Heat gelatin over low heat until it has dissolved. Remove from heat then stir in reserved rhubarb syrup.
21

Instruction 21

Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.
22

Instruction 22

Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.
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