Name: Doughnut Cake
Prep time: 40 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 3/4 cup (100 g) icing sugar, plus more for coating; 4 tsp (20 ml) milk; Pink gel-based food colouring; 24 homemade or store-bought doughnuts (plain or honey-glazed); Sugar, for coating; 1 cup (250 ml) 35% whipping cream; 1/2 cup (125 ml) mascarpone; 1/4 cup (55 g) sugar; 1/2 tsp (2.5 ml) vanilla; 1/2 cup (75 g) fresh cherries; 1/2 cup (70 g) fresh strawberries, halved; Small candy pearls (optional)

Preparation

Doughnuts
- In a bowl, combine the icing sugar, milk and a drop of pink food colouring just until smooth. Using a small offset spatula or a butter knife, spread the glaze over one side of 10 doughnuts. Set aside on a baking sheet.
- Fill a shallow bowl with some icing sugar and use to coat 7 of the remaining doughnuts. Fill another shallow bowl with some regular sugar and use to coat the remaining doughnuts. Set aside on a baking sheet.
Mascarpone Cream
- In a bowl, whisk together all of the ingredients with an electric mixer until soft peaks form. Transfer into a pastry bag fitted with a star tip.
Assembly
- On a serving dish or cake stand, arrange the doughnuts in a circle about 8 to 9 inches (20 to 23 cm) in diameter, alternating the types of coating and applying some mascarpone cream to each doughnut to help it stick to the plate. Repeat these steps, each time forming a layer of doughnuts slightly smaller than the previous one.
- Garnish with rosettes of mascarpone cream. Add the cherries and strawberries. Sprinkle with candy pearls. Serve immediately or refrigerate until ready to serve. The doughnut cake is best enjoyed the same day it is made.

Doughnut Cake

Categories

Ingredients

Doughnuts

Mascarpone Cream

Toppings

Preparation

Doughnuts

Mascarpone Cream

Assembly

Personal Note