This croissant cake has a base of chocolate-filled croissants baked together into one round, and a soft mascarpone cream flavoured with lemon and vanilla, which gives the cake a fresh, creamy taste.
It is topped with plenty of fresh berries, which add both sweetness and a touch of sharpness. Perfect for guests, a birthday or a graduation party.
Croissant cake with mascarpone cream is easy to make, and you can happily prepare both the base and the cream the day before, so you save time on the day.
For the best results, I recommend waiting to assemble the cake until just before serving, as the croissants are at their softest and best when they haven’t been in the fridge. That said, the cake can be assembled and kept in the fridge for a few hours if necessary.
A lovely, easy cake that is guaranteed to impress your guests.
Croissant cake with mascarpone cream and fresh berries
Ingredients
Croissant base
- 480 g ready-made croissant dough – I use 2 tins of Danerolles
- 80 g dark chocolate (optional)
- 1 egg, beaten – for brushing
Mascarpone cream
- 200 g mascarpone
- 250 ml whipping cream (38% fat)
- 75 g icing sugar
- 2 tsp vanilla sugar
- 1/2 lemon, juice and finely grated zest
To serve
- Fresh berries
- Mint (optional)
Method
Croissant base
- Unroll the dough and cut it along the pre-marked lines into the individual pieces.
- Break the chocolate into pieces and divide it between the wide ends of the dough triangles. Roll the pieces up into croissants, gently pinch the ends together – and make sure the seam faces down.
- Line the base of a springform tin (about 22-23 cm) with baking parchment and lightly grease the sides.
- Arrange the croissants in the tin so they fill it completely. Start with a ring around the outside, then fill in towards the middle.
- Brush with the beaten egg and bake the croissant base for about 15-18 minutes at 200°C.Leave the base to cool.
Mascarpone cream
- Put all the ingredients in a bowl and whisk them together until the cream thickens. It needs to hold its shape on the cake, but take care not to overwhip it, or it will turn grainy.Keep it in the fridge until you are ready to assemble the cake.
Croissant cake with mascarpone cream and fresh berries
- Spread the mascarpone cream over the top of the cooled croissant base and finish with plenty of fresh berries and a little mint, if you like.
Nutrition
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Tusind tak Marianne 🙂