Moist two-tone sponge, vanilla pudding, and a delicate mascarpone and cream frosting create impressive slices perfect for coffee or a festive table. Cocoa adds a contrasting swirl to the base, while the pudding keeps it pleasantly soft.
Preparation is not complicated, but you need to let the baked base cool completely before spreading the cream. Once finished, the slices should rest in the fridge for at least 1–2 hours so the cream sets and the portions are easy to cut.
What You’ll Need
For the vanilla pudding:
- 400 ml milk,
- 2 tablespoons sugar,
- 1 packet vanilla pudding powder.
For the sponge:
- 4 eggs,
- 220 g granulated sugar,
- 180 ml oil,
- 150 ml milk,
- 220 g semi-coarse flour,
- 2 teaspoons baking powder,
- 1 tablespoon cocoa powder,
- 1 pinch salt.
For the mascarpone cream:
- 250 g mascarpone,
- 200 g 33% whipping cream,
- 2 tablespoons powdered sugar,
- 1 teaspoon vanilla extract.
To finish, to taste:
- cocoa or grated chocolate, optional,
- a little lemon zest for the cream, optional.
Step-by-step preparation:
1. Cooking the pudding: In a small pot, mix 400 ml milk, 2 tablespoons sugar, and the vanilla pudding powder. Cook while stirring constantly until you get a thick pudding, then let it cool slightly. You will spread it on the sponge while still warm.
2. Preparing the egg whites: Separate the eggs into whites and yolks. Whip the whites with a pinch of salt until stiff peaks form; this will lighten the batter later. Set the whipped whites aside for now.
3. Preparing the yolk base: Beat the yolks with the granulated sugar until pale and fluffy. Gradually add the oil and milk, mixing until you have a smooth base with no separated layers.
4. Finishing the batter: Sift the semi-coarse flour and mix it with the baking powder. Incorporate it into the yolk mixture, then gently fold in the whipped egg whites so the batter stays light and airy.
5. Creating the two-tone layers: Grease and flour a baking pan. Pour in half of the light batter. Sift cocoa into the remaining half, mix, and pour it in a zigzag pattern over the light part to create the typical contrasting swirl.
6. Adding the pudding: Spread the still-warm vanilla pudding evenly over the surface of the batter. Try to distribute it across the whole pan so each slice has a pudding layer.
7. Baking the base: Place the pan in an oven preheated to 180°C. Bake the base for about 30 minutes, until golden and cooked through. Remove and let it cool completely.
8. Preparing the cream: Beat the mascarpone with powdered sugar and vanilla extract. Add cold 33% whipping cream and continue beating until the cream thickens and is firm enough to spread.
9. Finishing and chilling: Spread the prepared cream evenly over the completely cooled base. Chill the slices in the fridge for at least 1–2 hours so the cream sets and the dessert doesn’t fall apart when sliced.
Why the base must cool before adding the cream
Mascarpone and cream both need to stay cold to keep the cream firm. If you spread it on a warm base, it may melt, run, and not set properly. Cooling also makes it easier to spread the cream evenly.
How to finish and serve the slices
Before serving, you can lightly dust the top with cocoa or grated chocolate. For a fresher flavor, add a little lemon zest to the cream. Both are optional, depending on your taste.
Tip for clean slicing
Cut the slices only after thorough chilling, at least after the recommended 1–2 hours in the fridge. This way, the mascarpone cream will be firmer and the layers will stand out better. You can wipe the knife between cuts to keep the portions neat.
