Rhubarb-Mascarpone Mousse Cake

Name: Rhubarb-Mascarpone Mousse Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 teaspoon baking powder; 1 large egg, at room temperature 30 minutes; 2 teaspoons unflavored gelatin; 177 milliliters chilled heavy cream; 227 grams cup mascarpone; 237 milliliters rhubarb syrup (see below); 907 grams rhubarb, cut into 1-inch pieces (8 cups); 0 teaspoons salt; 118 milliliters strawberry or strawberry-rhubarb jam; 355 milliliters sugar, divided; 4 Tbsps 1/2 stick unsalted butter, softened; 1 teaspoon vanilla; 12 servings Vegetable oil for greasing pan; 3 Tbsps water; 79 milliliters whole milk

One serving contains 495 calories, 5g of protein, and 33g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up water, mascarpone, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Preheat oven to 350°F and place rack in center.

Equipment you will use

Oven

Butter 9-inch cake pan and line bottom with a round of parchment.

Ingredients you will need

Butter

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Cake Form

Butter paper, then dust pan with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

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Frying Pan

Sift together flour, baking powder, and salt into a bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

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Bowl

Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.

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Butter

Sugar

Beat in egg and vanilla until fluffy and combined well, about 2 minutes.

Ingredients you will need

Vanilla

Egg

Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour.

Ingredients you will need

All Purpose Flour

Milk

Mix until batter is just combined. Do not overmix.

Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).

Ingredients you will need

Spread

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Oven

Skewers

Frying Pan

Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.

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Frying Pan

Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.

Ingredients you will need

Rhubarb

Juice

Sugar

Water

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Sauce Pan

Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes.

Ingredients you will need

Rhubarb

Remove from heat.

Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside.

Ingredients you will need

Syrup

Equipment you will use

Sieve

Bowl

Transfer rhubarb pulp to another bowl.

Ingredients you will need

Rhubarb

Equipment you will use

Bowl

Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.

Ingredients you will need

Gelatin

Rhubarb

Water

Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).

Ingredients you will need

Water

Rhubarb

Ice

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Bowl

Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.

Ingredients you will need

Heavy Cream

Mascarpone

Vanilla

Sugar

Fold cooled rhubarb mixture into mascarpone mixture.

Ingredients you will need

Mascarpone

Rhubarb

Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.

Ingredients you will need

Spread

Jam

Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.

Ingredients you will need

Rhubarb

Equipment you will use

Frying Pan

Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Heat gelatin over low heat until it has dissolved.

Ingredients you will need

Gelatin

Remove from heat then stir in reserved rhubarb syrup.

Ingredients you will need

Rhubarb

Syrup

Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.

Ingredients you will need

Glaze

Equipment you will use

Frying Pan

Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

Ingredients you will need

Water

Wrap

Equipment you will use

Kitchen Towels

Knife

Frying Pan

•Mousse cake can be made 1 day ahead and kept chilled. Loosely cover with plastic wrap once glaze is set (use toothpicks to keep plastic wrap from touching glaze, if necessary).

Ingredients you will need

Glaze

Wrap

Equipment you will use

Plastic Wrap