Pear Mascarpone Cake. Add mascarpone and blend until smooth. Our take on classic Italian Pear and Mascarpone Cake - light and delicate cake filled with mellow and semi-sweet pears. Thanks to the addition of butter the cake gets its crusty and buttery skin.

Easy Italian Pear Cake, a simple moist dessert or Afternoon Tea Cake. Made with creamy mascarpone and fresh pears. Your new family light dessert favorite, Pear Cake. cake, fruit, gouter, mascarpone, Pears, teatime This Italian pear cake is so elegant in its simplicity. You can have Pear Mascarpone Cake using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pear Mascarpone Cake

You need 120 g of unsalted butter.
You need 250 g of mascarpone.
It's 35 g of confectioners sugar.
Prepare 1 tsp of vanilla extract.
It's 4 of large eggs.
Prepare 190 g of all-purpose fluor.
It's 70 g of granulated sugar.
Prepare 1 1/2 tbsp of cornstarch.
Prepare 1 tsp of baking powder.
It's 1 tsp of baking soda.
It's 1/4 tsp of salt.
You need 1 of pear (290 g) diced.
Prepare 1 of pear (290 g) sliced.
You need handful of granulated sugar.

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. In a medium bowl, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth. The pears add sweetness and complexity to the cake to make this more than your grandma's spice cake.

Pear Mascarpone Cake instructions

Preheat the oven to 170 degree Celsius.
At room temperature, mix the butter and confectioners sugar on low speed until creamy.
Add the mascarpone and the vanilla extract, then add the eggs one by one.
Mix the dry ingredients.
Whisk the dry ingredients into the wet gently. Make sure it’s well incorporated before adding the pear.
Add the diced pear into the batter.
Grease a 22 cm springform pan with butter and flour. Pour the batter in. Decorate the sliced pear on top of the batter, leave uncovered batter as little as possible. Sprinkle a handful of sugar on top.
Bake for 1 hour in 170 degree Celsius then for 30 minutes in 180 degree Celsius. Cool on a wire rack for about 20 minutes before removing the springform pan. Dust the cake with confectioners sugar and enjoy it with your afternoon tea..

A swirl of mascarpone in the frosting creates a creamier texture without the tang generally associated with a cream cheese finish. This one-bowl cake will be a crowd-pleaser this season! The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Her supermoist cake, flavored with molasses for a mellow sweetness, is excellent with wine-poached pears or a topping of whipped mascarpone and sugary, slightly bitter confited orange peel. In a bowl, whisk together the flour, baking powder, salt, and spices.