Baby Shower Onesie Cake with Mascarpone Cream
Ingredients
Cake base
- 3 large eggs
- 120 g granulated sugar
- 1 packet vanilla sugar
- 200 g heavy cream
- 180 g all-purpose flour
- 30 g cornstarch
- 1 1/2 teaspoons baking powder
Mascarpone cream
- 250 g mascarpone cheese
- 100 g heavy cream
- 2 packets vanilla sugar
- pink food coloring, as needed
Decoration
- 2 tablespoons sugar pearls
- 1 sugar chain
Preparation
Preheat oven to 180°C conventional or 160°C convection.
Line a baking sheet with parchment paper and place a 20x30 cm baking frame on it.
Beat eggs, sugar, and vanilla sugar until foamy. Gently add heavy cream and continue beating until creamy.
Mix the dry ingredients, sift, and fold into the batter.
Pour the batter into the baking frame and smooth the surface.
Bake in the preheated oven for about 25 minutes until lightly golden.
Let the cake cool on a wire rack.
Cut into the baby onesie shape using a knife and a circular cookie cutter.
Beat mascarpone and heavy cream until smooth, then add vanilla sugar and beat until light and fluffy.
Do not overbeat to prevent the cream from collapsing.
Tint 1 tablespoon of the cream pink with food coloring, transfer to a small piping bag, cut the tip, and set aside.
Spread the remaining cream over the cake and smooth with an offset spatula.
Pipe the word 'BABY' in the center using the pink cream.
Chill the cake for about 2 hours.
Decorate with sugar pearls and use three rings of a sugar chain for buttons just before serving.
Notes
Yields about 12 servings and keeps refrigerated for at least 2 days.
