Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup mascarpone cheese
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry preserves
- 1/4 cup water
- Fresh raspberries for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a large bowl, cream together the butter, mascarpone cheese, and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before removing the sides and transferring to a wire rack to cool completely.
9. In a small saucepan, combine the raspberry preserves and water. Heat over medium-low heat, stirring occasionally, until the mixture is smooth and heated through.
10. Serve the torta with the raspberry sauce drizzled over the top and fresh raspberries for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 95mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 21g
Protein: 4g
Substitutions for ingredients:
- You can substitute cream cheese for the mascarpone cheese.
- You can use any flavor of preserves you like in place of the raspberry preserves.
Variations:
- You can add lemon zest to the batter for a citrusy twist.
- You can substitute almond extract for the vanilla extract.
- You can top the torta with whipped cream instead of the raspberry sauce.
Tips and tricks:
- Make sure your butter and mascarpone cheese are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- To easily remove the sides of the springform pan, run a knife around the edge of the cake before releasing the sides.
Storage instructions:
Store the torta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the torta, place it in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the torta on a cake stand or platter, with the raspberry sauce drizzled over the top and fresh raspberries for garnish.
Garnishes:
Fresh raspberries
Pairings:
- A glass of sparkling wine or champagne
- A cup of coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a light vinaigrette
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through after the recommended baking time, continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
- Make sure your eggs are fresh and not past their expiration date.
- Store the torta in the refrigerator to prevent spoilage.
Food history:
Mascarpone torta is a traditional Italian dessert that is typically served during special occasions such as weddings and holidays.
Flavor profiles:
The torta has a rich, buttery flavor with a hint of sweetness from the raspberry sauce.
Serving suggestions:
Serve the torta as a dessert after a dinner party or special occasion.
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Region: Italian