Angel Food Cake With Espresso Mascarpone Cheese Recipes

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ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE

Make and share this Angel Food Cake With Espresso Mascarpone Cheese recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9



Angel Food Cake With Espresso Mascarpone Cheese image

Steps:

  • Stir the water and espresso powder in a large bowl to blend.
  • Stir in the mascarpone.
  • Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
  • Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
  • Then fold the remining whipped cream into the mascarpone mixture.
  • Cut the angel food cake into 16(1" thick) wedges.
  • Reserve any remaining cake for another use.
  • Brush 1 side of each wedge of cake with the liqueur.
  • Arrange 2 wedges of cake on each plate.
  • Dollop the espresso cream atop each wedge of cake.
  • Dust with cocoa powder and nuts and serve.

Nutrition Facts : Calories 298, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 229.8, Carbohydrate 39.4, Fiber 0.1, Sugar 25.9, Protein 3.4

2 tablespoons boiling water
2 tablespoons instant espresso powder
3/4 cup mascarpone cheese, at room temperature
1 cup whipping cream
1/2 cup confectioners' sugar
1 (12 ounce) purchased angel food cake
1/2 cup coffee liqueur
unsweetened cocoa powder, for dusting
almonds, toasted and chopped (garnish)

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Provided by Michael Symon : Food Network

Categories     dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8



Angel Food Cake with Macerated Berries and Mascarpone image

Steps:

  • Place the berries in a medium bowl and tear in the mint.
  • In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
  • In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
  • Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

1 pint blackberries
10 fresh mint leaves
1 1/2 cups dry rose wine
2 tablespoons honey
Juice of 1 orange
1 pint mascarpone
2 grinds black pepper
1 angel food cake

BEST ANGEL FOOD CAKE

For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7



Best Angel Food Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

1-1/4 cups large egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

ESPRESSO FILLING

Coffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! -Megan Byers, Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 6



Espresso Filling image

Steps:

  • In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.

Nutrition Facts : Calories 222 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.

2 tablespoons instant espresso powder
1-1/2 teaspoons hot water
1-1/2 cups mascarpone cheese
1 cup confectioners' sugar, sifted
3/4 cup heavy whipping cream
1-1/2 teaspoons vanilla extract

ESPRESSO AND MASCARPONE ICEBOX CAKE

Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.

Provided by Grace Lynn

Categories     Dessert

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 6



Espresso and Mascarpone Icebox Cake image

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
  • Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
  • Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
  • Spread remaining mascarpone mixture on top.
  • Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
  • Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream.
  • Sprinkle edge of top lightly with wafer crumbs.
  • Serve cold.
  • Cake, without espresso cream, can be chilled up to 2 days.
  • Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.

Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7

3 cups chilled heavy cream
1/2 cup sugar, plus
1 tablespoon sugar (total of 9 tablespoons)
1 cup mascarpone cheese, at room temperature
1 (9 ounce) box chocolate wafers, such as nabisco famous
1 tablespoon instant espresso powder

ESPRESSO AND MASCARPONE ICEBOX CAKE

No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.

Categories     Cake     Coffee     Cheese     Dessert     No-Cook     Quick & Easy     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7



Espresso and Mascarpone Icebox Cake image

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder
Special Equipment
A 9 1/2- to 10-inch springform pan (about 26 cm)

ANGEL FOOD CAKE I

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7



Angel Food Cake I image

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

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