Langsung ke konten utama

BERRY MASCARPONE LAYER CAKE




INGREDIENTS

VANILLA CAKE
  • 2 1/2 cups (325g) all purpose flour
  • 2 cups (414g) sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) water

BERRY FILLING
  • 1 1/2 cup (240g) mixed berries (I used strawberries, blueberries and raspberries)
  • 3 tbsp (45ml) water
  • 3/4 cup (155g) sugar
  • 3 tbsp cornstarch

WHIPPED MASCARPONE FROSTING
2 1/2 cups (600ml) heavy whipping cream, cold
1 1/2 cups (173g) powdered sugar
2 tsp vanilla extract
16 oz (452g) mascarpone cheese, chilled
INSTRUCTIONS

CAKE LAYERS
  1.  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.
  2.  Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
  3.  Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  4.  Add the wet ingredients to the dry ingredients and beat until well combined.
  5.  Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6.  Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
  7.  Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool. 

BERRY FILLING
  1.  To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree.
  2. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree.
  3.  Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
  4.  Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 

FROSTING AND ASSEMBLY
  1.  Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
  2.  Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
  3.  To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
  4.  Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it�s tall.
  5.  Spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
  6.  Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space.
  7.  Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting.
  8.  Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
  9.  Frost the outside of the cake, then use an icing decorator (I use this one) to add a striped pattern to the sides.
  10.  Finish off the cake with some swirls of frosting and fresh berries.
  11.  Refrigerate cake until ready to serve. Cake is best for 2-3 days.





This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Cajun Chicken Alfredo

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi
Posting Komentar
Baca selengkapnya

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid. Add the shredded
Posting Komentar
Baca selengkapnya

Chicken and Broccoli Stuffed Spaghetti Squash

Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash
Posting Komentar
Baca selengkapnya