Mascarpone Flan Cake with Marinated Berries | Midwest Living

Mascarpone Flan Cake with Marinated Berries

Mascarpone Flan Cake with Marinated Berries

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  • Makes: 14 servings
  • Prep 30 mins
  • Chill At least 1 hr
  • Cook 15 mins
  • Chill overnight
  • Stand 10 mins

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Wine-marinated berries top this showy cake created by chef Debbie Gold of the American Restaurant in Kansas City, Missouri. The sweet, nutty crust is thicker than an ordinary cheesecake, giving the dessert a dramatic presence.


  • 2 1/4 cups pecans, toasted and chopped (9 ounces)
  • 1 cup walnuts, toasted and chopped (4 ounces)
  • 1 cup packed brown sugar
  • 3/4 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 egg yolks
  • 1 cup whipping cream
  • 1 1/4 cups mascarpone cheese (10 ounces)
  • 1 1/3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1 cup dry white wine
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries


  1. For crust: In a large bowl, combine pecans, walnuts and brown sugar. Stir in butter. Cut an 8-inch circle of parchment paper and place in bottom of an 8-inch springform pan. Press nut mixture over bottom of pan. Chill for at least 1 hour.
  2. For flan layer: In a small bowl, stir together gelatin and cold water; set aside for 5 minutes to soften. In a small saucepan bring the whipping cream just to a simmer. Gradually whisk half of the whipping cream into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture reaches 145 degrees F. Remove from heat; set aside.
  3. In a large mixing bowl, beat mascarpone for 30 seconds with an electric mixer on low speed until smooth. Add powdered sugar. Beat until combined. Add vanilla and reserved cream mixture. Beat until mixture is smooth.
  4. In a small saucepan, cook and stir the softened gelatin over low heat until gelatin dissolves. Stir in 1/4 cup of cheese mixture. Stir the gelatin mixture back into cheese mixture. Pour into the prepared crust. Cover and chill overnight.
  5. For berries: In a small saucepan, combine granulated sugar and wine. Bring to boiling; reduce heat. Simmer, uncovered, until reduced by half, about 10 minutes.
  6. Meanwhile, in a medium bowl, combine blueberries, raspberries and strawberries. Add 1/4 cup of the berry mixture to the wine mixture. Bring mixture back to boiling; remove from heat. Let stand for 10 minutes; stir in the remaining berry mixture. Cool completely.
  7. To unmold cake, warm a thin knife in hot water, and slide it around the edge of the cake's top layer. Remove the springform ring. Serve cake with the marinated berries.

Nutrition Facts

(Mascarpone Flan Cake with Marinated Berries)

Servings Per Recipe 14, Monounsaturated fat (g) 13, sat. fat (g) 17, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 200, sodium (mg) 113, Trans fatty acid (g) 0, Polyunsaturated fat (g) 9, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 20, vit. A (IU) 826, cal. (kcal) 584, iron (mg) 1, sugar (g) 37, calcium (mg) 81, fiber (g) 3, chol. (mg) 102, Niacin (mg) 0, Fat, total (g) 45, Riboflavin (mg) 0, Thiamin (mg) 0, carb. (g) 43, pro. (g) 6, vit. C (mg) 9

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