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.
FRANCES QUINN'S SUMMER'S DAY WEDDING CAKE
Frances creates her own version of the latest bridal trend - the 'naked' cake. She skips the traditional fondant icing for mascarpone seasonal berries.
Provided by Frances Quinn
Categories Dessert
Time 5h10m
Number Of Ingredients 27
Steps:
- To make the cakes. Heat oven to 170C/150C fan/gas 3. For the bottom tier, grease a deep 30cm cake tin with butter, then line the base and sides with a double layer of baking parchment.
- Using an electric whisk, cream 400g of the butter with 400g of caster sugar. Whisk 6 eggs in a jug with ½ tbsp of the vanilla, then gradually add to the creamed butter, beating between additions. Once combined, sift in 400g of the flour, and mix in 60g of ground almonds and add the zest of 6 lemons. Gently stir in 3 tbsp of the lemon juice.
- Scrape into the prepared cake tin and level the top with a spatula. Bake on the middle shelf of the oven for 1 hr. Don't worry if the top looks a little dark, as this will become the base. The cake is ready when the surface feels springy to the touch and a skewer inserted into the centre comes out clean. Set aside to cool in the tin for 30 mins, then turn out on to a large wire rack, or use 2 smaller wire racks pushed together.
- To make a middle tier, line a deep 20cm cake tin as before, and make the cake following the method in step 2, using 4 eggs and 250g each of sugar, flour and butter. Add the zest of 4 lemons, 40g ground almonds, 1 tsp of vanilla extract and 1½ tbsp of lemon juice. Bake for 50 mins, testing as before.
- For the top tier, use a deep 10cm cake tin and make the cake following the method as before, using 1 egg, 75g each of sugar, flour and butter, 10g ground almonds, the zest of 1 lemon, 1 tsp vanilla and ½ tsp lemon juice. Bake for 30 mins.
- Repeat steps 1-4 so you have 2 bottom tiers, 2 middle tiers and 1 top tier. Leave until all the cakes are completely cool. Once cooled, the cakes can be wrapped in a double layer of cling film and kept in a cool place for up to 4 days, or frozen for up to 1 month. To defrost, leave the cakes at room temperature overnight.
- To make the syrup. Put the sugar and lemon juice in a saucepan over a medium-high heat. Simmer for about 10 mins, stirring occasionally, until the sugar has dissolved. Remove from the heat, stir through the mint, then allow to cool and steep for up to 5 hrs. Sieve into a jug or bowl, then cover with cling film and chill until ready to use. The syrup will now keep for up to 1 week.
- To make the mascarpone cream. Empty the mascarpone into a large bowl. Beat with an electric whisk to soften slightly, then fold through 300ml of the cooled Lemon & mint syrup until fully combined (save the remaining syrup for assembling). Chill until ready to use, but leave at room temperature for 20 mins to soften before using. Can be made 1 day ahead of assembling.
- To assemble the cake. Split the two 30cm cakes and the two 20cm cakes in half through the centre, and the 10cm cake into 4 layers. Use the cake paddle or a large chopping board to help move the sponges and flip one of the largest layers onto a serving plate or cake stand, so that the top of the cake now becomes the bottom. Spoon over a little of the reserved syrup, then spread with some of the lemon mascarpone filling using a small offset spatula or knife. Drizzle over some of the lemon curd, then scatter with raspberries. Now top with the remaining layer, so the bottom of the cake now becomes the top, realigning the cocktail sticks to ensure the cake is level. Then layer more syrup, mascarpone, lemon curd and raspberries with the remaining 30cm sponges.
- Push 6 straws into the middle of the cake in a circle formation, no wider than 20cm in diameter - these will support the next tier. Snip the straws where they protrude from the cake, so that they are flush with the top. Repeat the assembly with the two 20cm cakes, placing these onto thin cake boards before sitting on top of the larger cakes, then poke in more straws to support the top tie. Finally, assemble the top layer using the same method. Spread any remaining mascarpone on top, then dust the tiers lightly with icing sugar. Decorate with an assortment of mixed berries, mint sprigs and flowers (see tip, left).
Nutrition Facts : Calories 571 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
More about "naked vanilla cake with mascarpone and berries food"
SIMPLE VANILLA CAKE WITH MASCARPONE BUTTERCREAM - WELL …
From wellseasonedstudio.com
Estimated Reading Time 6 mins
- Preheat oven to 350 F. Spray two 8 or 9-inch round cake pans with nonstick baking spray, then line the bottom of each with parchment paper.
- Clean out the bowl of the stand mixer, then combine softened butter and mascarpone. Beat until light and fluffy, and the two are fully mixed, about 2 minutes. Add confectioner’s sugar, vanilla extract, and salt, then mix on slow until sugar is well blended. Increase speed to medium high and beat another 2 minutes.
- Once cakes have cooled completely, place on a stable surface and, using a serrated knife, even out the top of each cake so they are smooth and flat.
BERRY MASCARPONE LAYER CAKE | THE BEST FRUITCAKE RECIPE
From lifeloveandsugar.com
Reviews 91Calories 678 per servingCategory Dessert
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
VANILLA NAKED CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (41)Category Cake
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
- There is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. Pour/spread batter evenly into prepared cake pans. If you’re worried about uneven cake layers, you can use a kitchen scale and weigh the cake pans for accuracy. (The weight of just the batter in my cake pans was about 1 lb 6 ounces.)
BERRIES & CREAM CAKE RECIPE - FOOD52
From food52.com
Reviews 2Servings 1Cuisine AmericanCategory Dessert
ITALIAN BERRY CAKE WITH MASCARPONE • KEEPING IT SIMPLE …
From keepingitsimpleblog.com
BERRY CHANTILLY CAKE WITH MASCARPONE FROSTING | SUGAR …
From sugargeekshow.com
BERRY MASCARPONE CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
FRESH BERRY CREAM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VANILLA NAKED CAKE - NO BAKING SKILLS REQUIRED! | AMY …
From amytreasure.com
BERRY MASCARPONE LAYER CAKE - YOUTUBE
From youtube.com
THE $4 GROCERY CAKE TIKTOK CAN'T GET ENOUGH OF
From allrecipes.com
GRILLED ANGEL FOOD CAKE WITH PEPPERED BERRIES AND VANILLA CREAM
From mccormick.com
BERRY VANILLA NAKED CAKE WITH LEMON WHIPPED CREAM - A LATTE …
From alattefood.com
VANILLA NAKED CAKE + WONKYWONDERFUL
From wonkywonderful.com
VANILLA AND FRESH BERRY NAKED CAKE - THE FIRST YEAR
From thefirstyearblog.com
NAKED VANILLA CAKE WITH MASCARPONE AND BERRIES | RECIPESTY
From recipesty.com
RASPBERRY MASCARPONE NAKED CAKE - BAKING WITH BUTTER
From bakingwithbutter.com
VANILLA SPONGE CAKE WITH MASCARPONE FROSTING – EAT, …
From eatlittlebird.com
VANILLA NAKED CAKE - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
BERRY CHANTILLY CAKE: FLUFFY CAKE FILLED W/ JUICY BERRY COMPOTE
From chelsweets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love