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Rosemary and cinnamon cake with mascarpone frosting, pomegranate and gianduia creamy decorations

This Christmas cake has an amazing taste and surprising decorations* made with gianduia namelaka cream and pomegranate seeds. The cake itself is dense and with a delicate aftertaste of rosemary that goes perfectly with cinnamon and cocoa. All covered with a layer of mascarpone and cream frosting. It is absolutely worth taking the time to prepare it.

Rosemary and cinnamon cake with mascarpone frosting, pomegranate and gianduia creamy decorations
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4 ratings

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Category: sweets and desserts

Cuisine: vegetarian

Servings: 1 round about 18 cm wide cake

Rosemary and cinnamon cake with mascarpone frosting, pomegranate and gianduia creamy decorations

Christmas cake idea: Rosemary and cinnamon cake with mascarpone frosting, pomegranate and gianduia creamy decorations.

Ingredients

    Ingredients for the cake
  • 280 g all-purpose flour
  • 40 g almond flour
  • 250 g white sugar
  • 2 tbsp dark cocoa powder
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 170 g slightly salted soft butter (I used Lurpak butter)
  • 240 ml room temperature milk
  • 5 egg whites
  • 2 tsp vanilla extract
    Ingredients for gianduia namelaka cream
  • 80 g gianduia chocolate
  • 50 ml milk
  • 1 tsp acacia honey
  • 100 ml cold whipping cream
  • 1.5 g gelatin scheets
    Ingredients for the rosmary syrup
  • 70 ml water
  • 15 g brown sugar
  • 2 rosmary sprigs
    Ingrediends for mascarpone frosting
  • 200 ml cold whipping cream
  • 500 g mascarpone cheese
  • 125 g powdered sugar
    To assemble
  • fresh rosemary sprigs
  • pomegranate seeds
  • Instructions below.

Notes

11 hours waiting time.

https://foodohfood.it/en/sweets-and-desserts/cakes/682-rosmary-and-cinnamon-cake-with-mascarpone-frosting-pomegranate-and-gianduia-creamy-decorations

Instructions: Rosemary and cinnamon cake with mascarpone frosting, pomegranate and gianduia creamy decorations

*For this recipe I used the silicone moulds from Silikomart – Choco Gianduia. The mould is perfect for creating gianduiotti, chocolates or cake decorations.

The night before making these cake melt the gianduia chocolate over a water bath or in a microwave. Heat the milk and dissolve honey and gelatine that has been previously soaked in cold water for 10 minutes (squeeze it well if you are using gelatin sheets). Gradually add hot milk into the chocolate. Using an immersion blender blend the mixture until smooth. Add cold whipping cream and blend again, trying to incorporate as little air as possible. Pour the mixture into gianduiotti moulds and place in the refrigerator for at least 8 hours to make the namelaka cream become solid. Then place the namelaka in the freezer for about 2 hours to freeze it completely.

Place sifted flour, almond flour, sugar, baking powder, dark cocoa powder and cinnamon in a bowl.

Mix then add butter. Working with your fingers (or with the whisk of your mixer) until you get the consistency similar to a sand.

Mix the egg whites with milk and vanilla extract and gradually add them to the flour, stirring slowly until you have a thick and homogeneous batter.

Cover the bottom of a 18 cm wide pan with baking paper, spread the rest of the pan with some butter and dust with flour, then pour the mixture into the pan. (You can also use 2 separate trays but in this case, adjust differently with cooking times.)

Bake the cake in the preheated oven at 180 °C until a toothpick inserted in the center of the cake comes out clean – in my case 1 hour and 10 minutes. Once cooked remove the cake from the oven and from the pan and let it cool completely.

Prepare the rosemary syrup. In a saucepan, combine fresh rosemary, sugar and water. Stir and turn on the heat. Cook 3 minutes on low flame from the boiling point and then turn off the heat and let it cool completely. Before using the syrup, remove rosemary pieces.

Prepare the cream. Begin to whip the whipping cream and as soon as it starts to become firm, gradually add mascarpone cheese and finally powdered sugar. Place in the refrigerator and use when needed.

To assemble the cake, cut it into 2 pieces and remove the upper crust. Wet the bottom part with half of the prepared syrup. Add the layer of cream and cover with the second layer of cake. Also wet this layer then cover the cake with the rest of the cream and garnish with the gianduia decorations (use frozen decorations to keep their shape), the pomegranate seeds and some fresh rosemary. Place the cake in the refrigerator for at least 1 hour to make the cream more firm and let your gianduia decorations thaw before serving.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

Recipe notes

Questa ricetta nasce dalla collaborazione con Silikomart – azienda specializzata nella produzione di stampi in silicone e utensili per la pasticceria, la cucina e la gelateria.

Questa ricetta è stata creata grazie alla collaborazione con Lurpak. Eccellente burro danese perfetto per l’alta pasticceria e gustosissimo per l’uso casalingo.

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