Petitchef

Mascarpone-filled cake with sherried berries (visit site)

Dessert
8 servings
15 min
40 min
Easy
A fabulously light buttermilk cake, filled with mascarpone cream, and topped with Sherry-spiked berries. It's fabulous!

Ingredients

Number of serving: 8

For the cake:

2 cups sifted cake flour (not self-rising), like Swan's Down

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk


For the berries:

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large


For the cream:

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Preparation

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

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

    Beat together the 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 the 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 the pan on the counter several times.
  • Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.
  • Macerate the 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 at least 15 minutes before serving.
  • Make cream and assemble cake
    Beat mascarpone, cream, and 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 the cream and replace top half. Serve with berries. It's Fantastic!

Photos

Mascarpone-Filled Cake with Sherried Berries (visit site), photo 1Mascarpone-Filled Cake with Sherried Berries (visit site), photo 2





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