Whipping cream and mascarpone cheese were both cold, but you can do room temp mascarpone too. Whipping cream has to be cold tho

I use this cream for many of my cakes, including red velvet and carrot cake

They are 2 very different things, and I can’t choose between them.

Wish I had a cute little bakery

10-12 eggs, depends how big your pan is.

Thank you!!

Mascarpone cream cake

For the sponge cake:

10-12 eggs

300 g sugar

224 g flour

70 g cacao powder

vanilla paste/vanilla essence

a pinch of salt

1 teaspoon oil

For the cream:

500 g mascarpone

250 ml whipping cream

100-150 g powdered sugar (you can add more if you want it sweeter)

vanilla paste (optional)

For the ganache:

2 milk chocolate bars

5 tablespoons milk

Preheat the oven to 200°C Separate the egg whites from the egg yolks and beat the egg whites with 200 g sugar, until they become shiny and stiff. Then beat the egg yolks with the remaining 100 g sugar, salt and add the oil little by little. You can then combine the egg whites and yolk together using circular motions. Try to be careful not to overmix it, otherwise it becomes flat. You can then add the flour, cacao, and vanilla. Put the final mixture in a pan and straight to the oven. Bake for 20-30 minutes at 160°-170° C, depending on your oven. Meanwhile prepare the cream. Add the mascarpone and whipping cream in a bowl, with the sugar and whisk until you get a smooth and light cream.Refrigerate until the sponge cake is done. After you take the cake out of the oven, let it cool completely. After that, you can cut it in half, and add the cream between and on top of the layers. Refrigerate for another 20-30 minutes, and prepare the ganache. For the ganache you just have to melt the chocolate on a steam bath, and add the milk until it becomes runny. Let it cool a little bit, and then you can add it on top of the cake. Refrigerate for 2-3 hours before serving (if you can wait)😊

Thank you!