Unlock the sweetest riddle this Valentine's Day with this mysteriously delicious "Burn-Away Cake"! This unconventional treat will melt hearts and will take you on a romantic adventure unlike any other!
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out clean.
Once your almond cakes are out of the oven, let them cool down for 15 minutes before demolding onto a cooling rack. NOTE: If you are making them a day ahead, simply wrap them in plastic and store in the refrigerator.
VANILLA BEAN MASCARPONE FROSTING
In a mixing bowl, beat the mascarpone cheese, until smooth on medium speed for about 1 minute. Add the almond extract and vanilla bean paste, continue beating for about 30 seconds on medium speed.
Then, add the powdered sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary.
Add the heavy cream a splash at a time while beating on Medium High Speed until light and fluffy (no more than 3 minutes). IMPORTANT: Do not over mix!
Fill your Pastry Bag with your vanilla bean mascarpone frosting and refrigerate the extra in the mixing bowl.
ASSEMBLY (OPTION 1)
Place Cake #1 on top of your service plate, then spoon a tin layer of frosting. Repeat this step for cake #2 and cake #3. Fill the gaps in between with the cream and spread some on top. Refrigerate for about two hours to allow the cream to cool down and the cake to keep a good temperature before putting your burn-away cake together.
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