Mascarpone, Gorgonzola and Walnut Cake is a delicacy made and served in Italy mostly during the Christmas time.
It is eaten spread on slices of toasted bread or as stuffing for Vol-au-Vant or crackers. It is also ideal as a pasta sauce or risotto, for stuffing lasagne (without the walnuts) or savoury crepes.
Easy to prepare at home, all you need is some sweet Gorgonzola, fresh Mascarpone and a few walnuts, yet it should be eaten in moderate doses due to its high fat content.
Serves 6 to 8 portions, Preparation time 20 mins, In the fridge for 2 hours
- 300 g of sweet Gorgonzola cheese
- 350 g of fresh Mascarpone cheese
- 10 walnuts for garnish
Line the mould you will use with cling film. We have used a square-springform cake pan.
Make a first layer by placing a slice of gorgonzola without its crust.
Cover with a layer of mascarpone cream.
Place a crumble of chopped walnuts and press them into the mascarpone cream
Tip: You can also make just two layers, one of gorgonzola and one of mascarpone.
Make a second layer with gorgonzola, at least 1 cm thick and another layer of the same thickness with the mascarpone cheese
Place in the fridge for 2 hours or until the two cheeses have compacted.
Take the cake out from the fridge and from the springform and place it on a serving plate.
With the leftover mascarpone, mix it with the spatula to make it softer and spread it on cake’s sides, then start garnishing it with the walnuts, also on the sides if you want.
You can eat it immediately or put it back in the fridge. It will keep in the fridge for a few days after preparation.