Decadent Mascarpone Plumcake Infused with Rum and Amaretto, a Butter-Free, Oil-Free Delight

This Mascarpone Plumcake is an exquisite dessert that combines the creamy richness of mascarpone with the aromatic nuances of rum and amaretto. Boasting a soft, moist texture that melts in your mouth, this cake is made even more delicious with the addition of crushed amaretti cookies for a subtle almond crunch. Its preparation without butter or oil makes it a unique recipe, emphasizing the creaminess of the mascarpone to give it its decadent texture.

Why you'll love it:

The charm of this plumcake lies in its sophisticated aromatic profile and its soft, dense texture. Mascarpone offers luxurious creaminess, while rum and amaretto offer deep, complex flavors that are both comforting and indulgent. This cake is perfect for those who enjoy a less traditional, incredibly rich dessert that doesn't rely on butter or oil for its luscious consistency.

Perfect occasion:

This plumcake is ideal for special occasions, such as birthdays, adult anniversaries or any gathering where you want to impress with a refined and elegant dessert. It is also perfect for an afternoon tea or as a sophisticated finish to a dinner. Serve it as a festive treat during the holiday season to really wow your guests.

Decorating Tips:

For a beautiful presentation, sprinkle the cooled cake with powdered sugar or cocoa powder. You can also top it with more crushed amaretti biscuits and a few pieces of dark chocolate before baking to enhance its appearance and texture. A dollop of whipped cream on the side or a drizzle of amaretto frosting can enhance it even more when serving.

Ingredients:

• 4 eggs
• 200 g of sugar
• 250 g of mascarpone
• 150 g all-purpose flour
• 50 g unsweetened cocoa powder
• 1 sachet of baking powder
• Soft amaretti cookies, crushed, as needed
• 1 tablespoon of rum
• 1 tablespoon of amaretto liqueur

Instructions:

1. Preheat your oven to 170°C (338°F) for a convection oven or 180°C (356°F) for a conventional oven. Butter and flour a plumcake mold or line it with baking paper.
2. In a large bowl, using an electric mixer, beat the eggs. Gradually add the sugar and mascarpone while continuing to mix. Stir in the rum and amaretto liqueur.
3. Gradually sift in the cocoa powder, flour and baking powder, mixing until the dough is smooth and free of lumps.
4. Pour the batter into the prepared pan. Sprinkle the top with crushed amaretti biscuits and, if desired, a few pieces of dark chocolate.
5. Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan before unmolding and serving.

Appreciate!