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Wave Babka with creamy mascarpone and a hint of lime - photo 1
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Wave Babka with creamy mascarpone and a hint of lime

Cakes and Bakes Desserts 90 min Medium 15 wyświetleń ~29.08 PLN - (0)
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Description

A delicate, moist cake inspired by the classic marble cake, but with a personal touch: mascarpone cream and fresh lime zest. The cake has a distinctly vanilla base, to which we add a dark cocoa swirl creating a wavy marble pattern. The mascarpone with powdered sugar and lime adds a creamy, slightly tangy layer that balances the sweetness of the cake. Perfect for afternoon tea, coffee gatherings, or as a dessert for parties. It looks impressive - a striking interplay of light and dark stripes and delicate green accents of lime, with flavors coming together in a harmonious whole: a buttery base, a chocolate note, and a refreshing cream.

Składniki (15)

Servings:
10
  • Wheat flour 300 g
  • Granulated sugar 200 g
  • Butter 200 g
  • Egg 3 szt.
  • Milk 120 ml
  • Baking powder 15 g
  • Cocoa 40 g
  • Rapeseed oil 30 g
  • Mascarpone 250 g
  • Powdered sugar 50 g
  • Vanilla extract 5 g
  • Lime zest (grated) 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Limoncello liqueur 20 ml
💰 Szacowany koszt dania: ~29.08 PLN (2.91 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge for at least 30 minutes to reach room temperature. Preheat the oven to 170°C (top-bottom) or 160°C with fan. Prepare the bundt pan (a capacity of 1.5–2 l, diameter 22–24 cm): grease it with butter and lightly dust with flour or line it with baking paper if using a loaf pan.

Use a bundt pan with a capacity of 1.5–2 l or a springform pan 20–22 cm. Best tools: an electronic oven set to a stable temperature, a soft brush for greasing. If the pan has a smooth coating, just grease it with butter and lightly dust with flour.

Cake (creamed)

2

Place the soft butter (200 g) in a large bowl. Add the sugar (200 g). Use a mixer with whisk attachments and beat the butter with the sugar on medium speed for about 4–5 minutes, until the mixture becomes light and fluffy (it should increase in volume and have the consistency of a slightly creamy paste).

Ingredients: Butter, Granulated sugar
Use a hand mixer or stand mixer with a whisk attachment. If you don't have a mixer, beat with a wooden spoon for about 8–10 minutes. The mixture is ready when lifting the spoon shows that the sugar is well incorporated and the mixture is light.
3

Add one egg (180 g = 3 pieces) at a time to the creamed butter, mixing for about 20–30 seconds each time until the ingredient is combined. After adding all the eggs, add the vanilla extract (5 g) and mix briefly.

Ingredients: Egg, Vanilla extract
Add the eggs one at a time, do not pour them all in at once – this will prevent the mixture from curdling. If the mixture starts to separate, add 1–2 tablespoons of flour and mix briefly; it should come together again.

Dough (mixing ingredients)

4

In a separate bowl, sift the flour (300 g), baking powder (15 g), and salt (2 g). In three portions, alternately add the dry ingredients and milk (120 ml) to the butter mixture: add 1/3 of the flour, stir with a spatula just until combined, then half of the milk, again 1/3 of the flour, the rest of the milk, and finally the remaining flour. Gently mix until there are no dry traces of flour — do not mix for too long.

Ingredients: Wheat flour, Baking powder, Salt, Milk
Use a spatula or mixer on the lowest speed. The batter is ready to be divided when it is smooth, pourable, but not runny — it should fall from the spoon in a wide ribbon.

Marble pattern

5

Transfer about 2/3 of the light batter to the prepared pan. To the remaining 1/3 of the mixture in the bowl, add sifted cocoa (40 g) and oil (30 g). Gently mix until you have a uniform, slightly runny dark batter. If the cocoa mixture is too thick, add 1 tablespoon of milk.

Ingredients: Cocoa, Rapeseed oil
Adding oil to the cocoa mixture makes it easier to spread the dark layer inside the cake and prevents the cocoa from drying out. Use a spoon or spatula to mix thoroughly, but do not aerate too much.
6

On the light batter, place thin lines of dark batter at several points, then slowly drag the edge of a spoon through the batter in one or two movements, creating a wavy marbled pattern (do not mix too long). Level the top by gently tapping the pan on the countertop to remove air bubbles.

Use a wooden spoon or a skewer to create a pattern. The goal is to achieve distinct interweaving of the light and dark batter, so do not stir in circles.

Baking

7

Place the pan in the preheated oven on the middle rack. Bake for 50–60 minutes at 170°C (check from the 45th minute). The cake is ready when a inserted stick or toothpick comes out clean or with a few dry crumbs, the top is golden, and the cake is springy to the touch. After baking, remove it and let it sit in the pan for 10 minutes, then transfer the cake to a wire rack to cool completely.

If the top browns too quickly, loosely cover it with aluminum foil after 30–35 minutes. To check, use a long toothpick – if there is wet batter on the stick, continue baking in 5–10 minute intervals.

Mascarpone cream

8

While the cake is cooling, prepare the cream: in a bowl, place mascarpone (250 g), add powdered sugar (50 g), grated lime zest (5 g), and mix briefly — no longer than 30 seconds — until smooth and creamy. The cream should be slightly thick but spreadable.

Ingredients: Mascarpone, Powdered sugar, Lime zest (grated)
Use cold mascarpone straight from the fridge, mix on low to prevent the cream from curdling. If the cream is too thin, add 1 tablespoon more of powdered sugar. If it is too thick, add 1-2 teaspoons of milk.

Finishing and decoration

9

Once the cake is completely cooled, spread the mascarpone cream evenly on top using a spatula. For an aesthetic effect, leave a few 'waves' of cream that will complement the marbled pattern. If you are using almond flakes (30 g), toast them in a dry pan for 2–3 minutes over medium heat until they are light golden and sprinkle them over the cake. Optionally, gently drizzle with limoncello liqueur (20 g) or mix it with 1–2 tablespoons of powdered sugar to create a thin glaze and gently pour it over the cake.

Ingredients: Powdered sugar, Lime zest (grated), Almond flakes, Limoncello liqueur
Be careful with the liqueur - add it cautiously. Toasted almonds in a hot pan should be watched closely, they brown quickly.

Serving

10

Before serving, chill the cake in the refrigerator for about 30 minutes to allow the cream to set slightly — this will make cutting cleaner. Slice into portions with a sharp knife with a long blade. Serve with a cup of coffee or tea; for contrast, you can add fresh lime slices next to the plate.

Use a sharp, thin knife to cut cream cakes. If the cream sticks to the knife, wipe the blade with a damp cloth between cuts.

Fun Fact

💡

Marble cakes gained popularity in the 19th century; the marble pattern was already created as a decorative effect and a practical way to combine two flavors in one baked good. The addition of mascarpone cheese and lime is a modern twist, blending Italian creaminess with a classic Polish pastry.

Best for

popołudniowa kawa z przyjaciółmi przyjęcie urodzinowe piknik wiosenny

Tips

🍽️ Serving

Serve slightly chilled, preferably 20–30 minutes after taking it out of the fridge. For an elegant appearance, dust lightly with powdered sugar and add a few mint leaves next to a slice of lime. The cream can also be served in a separate glass as an accompaniment for portioning.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in a cake container for up to 3 days. Long-term freezing of creamy desserts with mascarpone is not recommended (maximum 1 month); thaw slowly in the refrigerator before serving and wait a few hours.

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