Jam and mascarpone ciambella

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Panettone flour250g
milk1 small cup
yeast1 sachet
vanilla1 sachet

Ingredients for the filling/topping

fruits of the forest jam 200g, mascarpone 250g


Heat the oven to 180°C, and butter and flour a 24cm-size baking tray. Place the mascarpone and the sugar in a deep pot, and use a spatula to mix them together until they form a smooth cream. Now add the eggs, one at a time, and mix each time. Add half the Panettone flour, making sure to mix well; now add the milk, and finally the rest of the flour plus the yeast and the vanilla. Make sure that all the flour is properly worked into the dough mixture, before pouring half of it into the baking tray that you prepared previously. Lightly knock the tray on a table so that the mixture levels out nicely.
Now spoon the jam mixture into the centre of the mixture, before adding the remaining half of the dough mixture. Level it off once again, and bake at 180°C for 55-60 minutes. Before removing it from the oven, use a toothpick to check that it is cooked all the way through. Once cooked, remove from the oven, and leave to cool, before removing the cake from the baking tray. Once removed, sprinkle with icing sugar and serve cold.


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