Description
A delightful layered cake featuring fresh mixed berries and a rich mascarpone cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon sea salt or kosher salt
- 2/3 cup sour cream, room temperature
- 2/3 cup whole milk, room temperature
- 1 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 8 ounces mascarpone cheese, cold
- 1 cup heavy whipping cream, cold
- 1/3 cup granulated sugar
- 11/2 teaspoon vanilla bean paste or extract
- 2 cups assorted mixed berries, such as strawberries, raspberries, blackberries, and blueberries
- Optional: edible flowers for decorating
- Pinch of salt
Instructions
- Preheat the Oven: Start by preheating your oven to 350 degrees F. You will know it is ready when you can feel the warmth radiating from it.
- Mix the Dry Ingredients: Grab a bowl and whisk together the all-purpose flour, baking powder, and a pinch of sea salt. Ensure everything is whisked well to avoid clumping.
- Beat the Wet Ingredients: In another bowl, cream together the granulated sugar and unsalted butter until it is light and fluffy, looking pale in color.
- Combine the Batter: Add the dry mix gradually to the wet ingredients while alternating with the sour cream and milk. Mix until you achieve a smooth batter that is slightly thick but pourable.
- Bake the Cake Layers: Pour the batter evenly into the greased cake pans and place them in the oven. Check at about 30 minutes; the cakes should turn golden brown and be aromatic.
- Cool and Level the Cakes: Once baked, let the cakes cool in the pans for a bit before transferring them to a cooling rack. Level the tops with a serrated knife to ensure flat layers for stacking.
- Prepare the Mascarpone Cream: In a chilled bowl, whisk the mascarpone cheese and heavy cream together until it thickens and holds peaks.
- Layer with Berries: Place one cake layer on a plate, spread on some mascarpone cream, and scatter your favorite berries evenly atop.
- Finish with More Cream: Add the second layer of cake on top and repeat with more mascarpone cream and berries.
- Chill and Serve: Let the assembled cake chill in the fridge for about 60 minutes. After chilling, the cake should be set for serving.
Notes
- Storage Tips: Store leftover slices in an airtight container in the fridge for 3-4 days. They can be enjoyed chilled or at room temperature.
- Expert Tips: Use room temperature ingredients for better mixing. If cakes are domed on top after baking, level them with a serrated knife before assembly. If the mascarpone cream is too runny, ensure the mascarpone and cream are cold; whip until thick.
- Reheating Instructions: Not applicable for this cake; enjoy cold or at room temperature.
- Serving Suggestions: Serve with a side of fresh whipped cream or pair with a light summer salad for balance. Garnish with mint leaves for added freshness.
- Recipe Variations: You can substitute cream cheese for mascarpone for a tangier flavor or try a mix of dark chocolate ganache with berries.
- Ingredient Notes: When using fresh berries, any mix will work beautifully, such as strawberries, raspberries, blackberries, and blueberries. If unsweetened berries are utilized, sprinkle a little sugar on them 30 minutes before assembly to enhance their flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 513
- Sugar: 43g
- Sodium: 366mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 127mg