Lemon Berry Mascarpone Cake Video Recipes

LEMON BERRY MASCARPONE CAKE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans and grease the sides.
• Soften the butter at room temperature for about 30 minutes. Soften the mascarpone cheese for 10 to 15 minutes only! It can separate if too warm.
• Prepare the cake batter first. In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy.
• In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently. Pour in the lukewam milk into the but do not mix; you will mix it in along with the flour.
• At this point, the batter will look like it's separated or curdled - do not panic! This happens because the milk fats in the butter are clumping together. The cake layers will turn out just fine.
• In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then whisk gently but thoroughly, mixing just until the flour is incorporated.
• In a small bowl, toss the mixed fruit with the cornstarch until the fruit is well coated. Add the fruit and lemon zest to the batter and fold in gently. Divide the cake batter evenly between the three pans.
• Bake in the preheated oven at 350F for 28 to 30 minutes, until a toothpick inserted into the comes out clean. Remove the cake layers from the oven, cool in the pans for 5 minutes, then cool completely on a wire rack.
• Once layers are cooled, prepare the cream frosting. Place the mascarpone cheese (from the fridge) and vanilla into a mixing bowl and whisk on high speed for a minute, until the cheese is smooth and creamy.
• In a separate mixing bowl, prepare the whipped cream. Pour in the chilled cream into a mixer bowl and add the confectioner's sugar. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Add the cheese mixture and the lemon zest and whisk for about 30 seconds to a minute, just until stiff peaks form. Keep the frosting refrigerated until you're ready to assemble the cake.
• To assemble the cake, first level the tops of the cake layers with a serrated knife, if needed. Spread a very generous amount of mascarpone frosting between each layer and add a mixutre berries and fruit between the layers.
• Apply a crumb coat of frosting on the outside of the cake, then refrigerate for 15 to 20 minutes. Smooth additional frosting over the top and sides, then garnish the cake with berries. The cake can be enjoyed right away, or refrigerated overnight.

BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM

Steps:

• For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
• Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
• Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
• Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
• For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
• To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

LEMON CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.