Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb
Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs, separated
- 1 ¼ cups (265 g) sugar
- ½ cup (115 g) unsalted butter, softened
- 1 tsp (5 ml) vanilla
- ½ cup (125 ml) milk
- 1 cup (250 g) mascarpone cheese, at room temperature
- 3 tbsp sugar
- ½ tsp (2.5 ml) vanilla
- 1 cup (250 ml) 35% cream
- 1 recipe vanilla pan-roasted rhubarb, at room temperature for 15 minutes
- 1 ¼ cups (170 g) fresh raspberries
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour eight ¾ to 1-cup (180 to 250 ml) ramekins.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, whisk the eggs whites with an electric mixer until soft peaks form. Gradually whisk in ½ cup (105 g) of the sugar until firm peaks form. Set the meringue aside.
- In a third bowl, whisk the egg yolks, remaining sugar, butter and vanilla with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk.
- Stir one-quarter of the meringue into the cake batter. Using a spatula, gently fold the remaining meringue into the batter. Divide the batter among the ramekins. Place the ramekins on a baking sheet.
- Bake for 30 minutes or until a toothpick inserted in the cakes comes out clean. Using a dry dishcloth, remove the cakes from their ramekins, turning them over onto a wire rack while they are still hot. Let cool completely, about 1 hour.
Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb