Mascarpone Alfajores Cake
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- 9-inch/23 cm bowl
- Round cutters
INGREDIENTS
- Dulce de leche, for drizzling
- Toasted shredded coconut, for sprinkling
Cake base:
- 7 eggs
- 1¼ cups/250 grams sugar
- 1½ cups/210 grams all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
Mascarpone filling:
- 2 cups/500 milliliters heavy whipping cream
- 3.5 ounces/100 grams mascarpone cheese
- ⅓ cup sugar
- 2 tablespoons vanilla pudding powder
Cream:
- 2 tablespoons dulce de leche
- ¼ cup toasted shredded coconut
Glaze:
- 5.3 ounces/150 grams milk chocolate
- 3.5 ounces/100 grams dark chocolate
- 4 tablespoons oil
INSTRUCTIONS
- Preheat the oven to 340°F (170°C) with convection, if available. Line two baking sheets with parchment paper and lightly grease both the pans and parchment.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs with a pinch of salt on medium speed. Gradually add the sugar and continue beating until the mixture is pale, airy, and tripled in volume. Sift in the flour and baking powder, then gently fold until the batter is smooth and free of lumps.
- Divide the batter evenly between the prepared pans and spread with an offset spatula to smooth the tops. Bake for about 13 minutes, until lightly golden and springy to the touch. Let cool completely.
- Once cool, remove the cakes from the parchment. Cut one round that is 2 inches/5 cm larger than your dome mold. Line the mold with plastic wrap, then press the large cake round into the mold, trimming it to fit snugly. Cut another round to match the mold’s diameter. Reserve all cake trimmings for layering.
- In a clean mixing bowl, whip the cream, sugar, and mascarpone until thickened. Add the vanilla pudding powder and beat until stiff peaks form. Transfer one-third of the cream to a separate bowl. Fold in the dulce de leche and toasted coconut until combined.
- Spread one-third of the plain cream into the cake-lined mold. Top with an even layer of cake scraps. Spread the dulce de leche coconut cream over that, smoothing with an offset spatula. Add another layer of cake scraps or the smaller cake round. Finish with the remaining plain cream and smooth the surface. Place the final cake round on top to seal. Cover with plastic wrap and refrigerate for at least 3 hours.
- Place the milk chocolate, dark chocolate, and oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until fully melted and smooth.
- Remove the cake from the mold and unwrap it. Set it on a wire rack positioned over a parchment-lined sheet pan. Pour the melted chocolate glaze evenly over the cake, letting the excess drip off. Drizzle with additional dulce de leche and sprinkle with toasted coconut.
- Refrigerate until the glaze is set. Slice and serve chilled.
MY NOTES
FAQ
What is the best way to line the dome mold?
The most effective method to line a dome mold for an alfajores cake is to use a single large sheet of plastic wrap that covers the entire interior and extends beyond the rim. Press the plastic firmly into the mold’s curves, smoothing out any folds or creases so they don’t imprint onto the cake surface. If the mold is very deep or wide, you may need to overlap two sheets of plastic. This lining not only prevents sticking but also allows for clean removal once the alfajores cake is chilled and set. Avoid using parchment, which doesn’t conform as tightly.
Can I use store-bought sponge cake for the layers?
You can use store-bought sponge cake to save time when making an alfajores cake, but you’ll need to ensure the cake is light, dry, and plain in flavor. Look for sponge sheets or cake rounds without syrup or fillings. Denser or overly moist cakes may compress poorly or overpower the delicate flavor of the cream and dulce de leche layers. If needed, trim or toast the store-bought sponge to firm it up. While homemade sponge provides better control of texture and size, a high-quality pre-made version can work well in an alfajores cake when properly adapted.
How do I prevent the cream layers from collapsing?
Use stabilized whipped cream. This recipe achieves stability by beating cold heavy cream with mascarpone and vanilla pudding powder, which provide structure and firmness. Be sure to whip until stiff peaks form, but do not overbeat, which can cause the mixture to split. Keep the cream cold at all times, especially during assembly. Spread each layer evenly without pressing down too hard. Once assembled, the alfajores cake should chill for at least 3 hours so the cream sets and supports the dome shape effectively before glazing or slicing.
What kind of dulce de leche works best in an alfajores cake?
One that is thick, spoonable, and not overly runny. A slow-cooked milk-based version with a rich, caramel flavor offers the best results. Commercial brands labeled as “pastry dulce de leche” or homemade versions cooked until dark and glossy are ideal. Avoid thin or pourable styles, which may destabilize the cream or leak through the sponge layers. Chilling the dulce de leche before folding it into the whipped cream helps it blend without thinning the mixture. Since it’s a key flavor, high-quality dulce de leche elevates the entire alfajores cake.
How do I slice the cake cleanly without smearing the glaze?
Use a long, thin serrated knife heated in hot water and wiped dry before each cut. The warmth helps glide through the chilled glaze without cracking it or smearing the cream layers. Use a gentle sawing motion, applying even downward pressure without compressing the cake. It’s also helpful to chill the cake thoroughly before slicing, which firms up the cream and dulce de leche layers. If serving in warm conditions, return the cake to the fridge between servings.
How far in advance can I assemble the alfajores cake?
Up to 24 hours in advance. In fact, overnight chilling improves the final texture, allowing the cream layers to firm up and the sponge to absorb some moisture for a more cohesive bite. Be sure to wrap the mold tightly in plastic wrap so the cake doesn’t dry out or absorb odors in the refrigerator. If you’re applying the chocolate glaze, it’s best to do so the day you plan to serve, as refrigeration can dull the shine. Advanced assembly is not only possible but recommended for best results with an alfajores cake.
Can I freeze the alfajores cake without ruining the texture?
You can freeze an assembled alfajores cake before glazing, and it holds up well if properly wrapped. First, chill the finished cake until firm. Then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to one month. When ready to serve, thaw it in the refrigerator overnight while still wrapped. Only apply the chocolate glaze after thawing to ensure a smooth finish. Freezing after glazing may cause condensation or a dull surface. The sponge and cream layers of the alfajores cake freeze and thaw without significant texture loss if handled correctly.
How do I make the cake gluten-free without losing structure?
The alfajores cake can be made gluten-free by using a high-quality 1:1 gluten-free flour blend that contains xanthan gum or another binder. These blends are formulated to mimic the structure of wheat flour in baked goods. Be sure to sift the flour well and fold it gently into the egg batter to preserve airiness. Avoid using single-ingredient flours like almond or coconut flour alone, as they lack the elasticity needed for sponge cakes. With proper technique, the texture of a gluten-free alfajores cake remains light and stable, making it suitable for both gluten-sensitive and general audiences.
