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Apple mascarpone cake served in slices
Creamy no-bake mascarpone cake with fresh apple

Apple mascarpone cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is the queen of no-bake desserts. The freshness of apple and lemon meets the creamy softness of mascarpone. Heat doesn't do the work here, gelatine does: this natural protein forms a web in the liquid which solidifies upon cooling, giving the cream a stable, sliceable structure without being heavy.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 10 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform cake tin
  • Grater
  • Saucepan (for gelatine)
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Crush the biscuits, mix with the melted butter, and press into the bottom of the tin. Chill.

Tip: The butter resolidifies when cooled, holding the crumbs together like cement.
2 ✓

Grate the apple, squeeze out a little juice, and sprinkle with lemon juice.

Tip: Apple juice would make the cream soggy. Lemon juice prevents browning (oxidation).
3 ✓

Mix the mascarpone with the sugar. Soak the gelatine, dissolve in a little warm cream, then mix into the mascarpone. Finally, fold in the whipped double cream.

Tip: Never boil gelatine as it loses its strength! Only heat until dissolved.
4 ✓

Layer in the tin: half the cream, apple, other half of the cream. Chill for 4 hours.

Tip: Setting takes time, the gelatine web forms slowly.

Recipe FAQ

Why did the gelatine go lumpy?
You poured the gelatine into cream that was too cold, or didn't mix fast enough. Gelatine starts to set immediately in a cold medium (thermal shock). You can avoid this by tempering (mixing a little cream into the gelatine first).

Ingredients

  • 4 pcs Apples (tart)
  • 500 g Mascarpone
  • 200 ml Double cream
  • 150 g Icing sugar
  • 200 g Oat biscuits (or digestives)
  • 100 g Butter (melted)
  • 1 tsp Ground cinnamon
  • 6 pcs Gelatine leaves (or 10g powder)
  • 1 tbsp Lemon juice