MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Provided by Shelley Wiseman
Categories Cake Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Fourth of July Backyard BBQ Blackberry Blueberry Raspberry Strawberry Fortified Wine Sherry Summer Birthday Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
- Sift together flour, baking powder, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
- Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
- Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
- Macerate berries:
- Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
- Make cream and assemble cake:
- Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
- Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.
NAKED VANILLA CAKE WITH MASCARPONE AND BERRIES
This layered naked cake is filled with mascarpone cream and fresh berries for a glamorous result, perfect for special occasions like birthdays or even a wedding cake. The outside is supposed to be left bare or unfrosted.
Provided by Fioa
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
- Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
- Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
- Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 48.9 g, Cholesterol 162.3 mg, Fat 26 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 15 g, Sodium 347.1 mg, Sugar 29.5 g
CHOCOLATE BERRIES CAKE WITH MASCARPONE
I've prepared this fresh and moist cake many times adapting the ingredients to what is available. I hope you will like it as we do.
Provided by Artandkitchen
Categories Tarts
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat your oven at 160°C ((320°F).
- Mix butter, sugar, vanilla and salt until soft and smooth.
- Add eggs one by one und mix until incorporated.
- In a separate bowl mix together flour, baking powder and cocoa.
- Add flour mix to egg mix and work until smooth.
- Grease you baking mold (about 25 to 30 cm or 10 to 12 inches) and spread on it the batter.
- Bake 25-30 minutes until through at 160°C (320°F).
- Let cool down.
- In the meanwhile prepare your cream mixing together mascarpone, quark, sugar and lemon juice.
- Spread the cream over the cake base with a spatula.
- Prepare the glaze as described on the package (I use http://www.curiosityshoptea.com/store/product/8550/Dr-Oetker-Red-Cake-Glaze/) adding sugar and if you like the syrup. Heat as decribed.
- Let cool down 5 minutes.
- Spoon or brush the glaze over the berries.
- Let sit for 2 hours in the fridge.
- Cut in pieces and serve.
- Note: Change the berries depending from what you have on hand! You can add some liqueur to the jelly too!
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