Mascarpone Filled Cake With Sherried Berries Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
• Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
• Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
• Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.

Steps:

• 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 putter the parchment. Sift together flour, baking powder, baking soda, and salt. Beat together butter and sugar with electric mixter 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 , 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 elimanate air bubbles. Bake until golden and wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto plate. Discard paper adn reinvert cake onto rack to cool completely. Macerate berries: Bring sherry and sugar to a boil in small saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand for 15 minutes. Make Cream and Assemble Cake: Beat mascarpone and cream with sugar in large bowl using cleaned beaters until mixture is smooth and holds stiff peaks. Halve cake horixonally with serrated knife. Carefully remove the top half and reserve. Put bottom half a plate, then spread evenly with all of the cream and replace top half. Sprinkle powdered sugar over top and serve with berries..

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.