Mascarpone-Filled Cake with Sherried Berries

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MASCARPONE-FILLED CAKE with Sherried Berries

Mascarpone-Filled Cake is a decadent sweet perfection to-the-last-bite. A s herry-soaked medley of  mixed berries plays off the lightness of this golden buttermilk cake. Lightly dust the cake with a thin layer of confectioner’s sugar for a touch of sweetness and subtle decoration, top with the berries and few mint leaves! Your guests will have a   just-one-more- piece moments guaranteed.

Ingredients

Ingredients:  cake flour (not self-rising), powder, baking soda, salt, unsalted butter, sugar, vanilla extract, eggs,  buttermilk,  Sherry (or water if serving kids), berries, mascarpone, heavy cream, Confectioner’s sugar.

Preheat oven to 350 degrees F with rack in the middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sifting flour.

Sift together flour, baking powder, baking soda, and salt.

Butter and sugar are beaten together with a mixer.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.

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Beat in vanilla extract

Beat in vanilla extract.

Beat the batter with an electric mixer.

Add eggs one at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined.

Add flower in three batches to the batter.

Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in pan, smooth the top.

Spread batter in pan, smoothing top. Rap pan on counter 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 for 10 minutes.

Mark the midway point with the toothpicks.

Once cool enough to handle, reinvent cake onto rack to cool completely and discard paper. Mark the midway point in the cake with toothpicks inserted horizontally every couple of inches or so all the way around.

Cut gently along the imaginary line.

Using a long serrated knife, gently begin cutting along the imaginary line formed by the top of the picks. Turn the cake as you go, evenly cutting all the way through.

Spread the filling.

Lift cake's top layer.

To lift the top layer, use two metal pancake spatulas or better yet, the bottom of a tart pan. Put bottom half on a plate, then spread evenly with all of cream and replace top half.

Make the cream.

Make the Cream: Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff picks.

To make the syrup for the macerated berries, bring sugar and sherry to a boil.

Macerated Berries: Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.

Pour hot syrup over berries.

Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.

Mascarpone-filled Cake with Sherried Berries.

Sprinkle the cake with confectioner’s sugar and serve with sherry-spiked medley of berries.

Mascarpone-filled Cake with Sherried Berries.

Bon Appétit!
Svitlana

Mascarpone-Filled Cake with Sherried Berries

recipe details

Serves 6-8

Ingredients

For the Cake

  • 2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (1/2 cup) of unsalted butter, softened
  • 1 cup sugar
  • 1teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup well-shaken buttermilk

Macerated Berries

  • ½ cup dry Sherry (or water if serving kids)
  • ½ cup sugar
  • 4 cups mixed berries, cut if large

For the Cream

    • 8 oz. mascarpone (1 cup)
    • 1 cup chilled heavy cream
    • ¼ cup sugar
    • Confectioner’s sugar

Directions

        1. Make the Cake: Preheat oven to 350 degrees F with rack in middle. Butter 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, and then flip over buttered side up.
        2. Sift together flour, baking powder, baking soda, and salt.
        3. 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.
        4. Spread butter in pan, smoothing top. Rap pan on counter to eliminate air bubbles.
        5. Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes.
        6. Once cool enough to handle, reinvent cake onto rack to cool completely and discard paper. Mark the midway point in the cake with toothpicks inserted horizontally every couple of inches or so all the way around. Using a long serrated knife, gently begin cutting along the imaginary line formed by the top of the picks. Turn the cake as you go, evenly cutting all the way through. To lift the top layer, use two metal pancake spatulas or better yet, the bottom of a tart pan.
        7. Macerated 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.
        8. Make the Cream: Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff picks.
        9. Assemble the Cake: 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.

    KITCHEN TIP: Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature. Berries can macerate at room temperature up to 2 hours.

    This recipe is credit of Gourmet Magazine, Easy Dinners Special Edition, 109 Simple Summer Classics, Summer 2012.

share your thoughts

9 thoughts on “Mascarpone-Filled Cake with Sherried Berries”

    1. Hi Larissa, you family will love it! It is a simple buttermilk cake with sherry-spiked berries. For a kid-friendly version, skip sherry and use the orange juice instead! Happy baking!

  1. Dear Svitlana, I was looking for this kind of recipe for a while and was so pleased to see it in your blog. This Mascarpone Filled Cake is truly delicious and looks so beautiful on the table. It was so easy to make following your clear directions. Thank you for inspiring me to try something else from your wonderful recipes.

    1. Yuliya, thank you for trying out this recipe. This cake is one of my favorite as well, it is your very basic sponge cake and whipped cream filling but those sherry-soaked mixed berries make all the difference in the world! Happy baking, my dear!

  2. Svitlana, thank you again for this recipe! I made this cake again yesterday. It had full success! My guests asked me about the recipe and I proudly shared the link to your blog with them. I also would like to tell you that I added my own creativity to this recipe. I put frozen sour cherries and black current in the Mascarpone cream. And I put sliced almonds in the cake crust. But, anyway, all credits are yours!!!

    1. Yuliya, i’m so happy to hear that your guests liked the cake, till this day it remains one of my family’s favorite! Takes minimum of effort and time but has a surprising wow factor-the presentation & delicious taste. I like you interpretation with the sour cherries and almonds, i should try it next time. Thanks for sharing my blog with your friends.

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