This was a cake that I knew I just had to make. The only thing was I was going to make it for my daughter's sleep over so I couldn't do it the way they did it in Gourmet Magazine now could I??? So sadly I had to do an alcohol free cake but...I will make this again!!!
This was the recipe as written but here's what I did.
- I used some of the mascapone filling to top it as well as fill it (there was plenty)
- I used fresh berries and 1/4 cup of sugar which I allowed to sit at room temperature for about 30 minutes to help sweeten them up instead of macerating them in Sherry.
- The next time I make this I will be using Limoncello to sweeten the berries and the mascapone!
Mascapone-Filled Cake with Sherried Berries
2 cups sifted cake flour (not self-rising; sift before measuring)
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
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar
Garnish: confectioners sugarDirections:
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.
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.
•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature. •Berries can macerate at room temperature up to 2 hours.
Would I make this again? This cake was incredible!!! I served it with more of the berries and some of the sugared juice on each slice. My girl's loved it...so did we!!! I would definitely and can't wait to try it with Limoncello!!!
Judy, for a moment there I thought you actually interrupted your beauty sleep and posted this early...phew!
Have a safe journey up here and I look forward to meeting you, my friend.
looks tasty... should try baking this sometime. :)
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I just found this blog... that cake! I love to eat, but I don't love to cook. I'll just come here and check out the good eats and pass them on to my cookin' friends! Yummy.
Wow! That looks absolutely delicious! Mmmmm I really want to make some right now. If I actually knew how to cook, I would send you a recipe of my own. If I make this, I will tell you.
you are fantastic!!!
a kiss for you, my dear friend!
god bless u dear
can we exchange our link
r u ready to do?
Yummy,I'll try it
This looks pretty tasty . will try to bake it ...
That cake looks good I bet it taste even better.
Marscapone, berries and sherry are a combination made in heaven. Your cake is gorgeous.
that cake looks DELICIOUS! love your blog :)
It looks fantastic!
This is definitely bookmarked Judy. Have fun in my old stomping grounds of Toronto.
Made this cake tonight for a belated Independence Day cookout. It was the perfect finish for our ribs, baked beans, deviled eggs, and potato salad. YUM!
It was not hard at all and absolutely divine. Thanks for the great suggestion.
This cake looks so yummy! Rustic and beautiful looking!
hhmmm yes i tried my lavel best to cook it as u said, although I'm not a good cook. Still all loved it...i bet !!! lol
Have a fun and safe trip Judy, I'd be happy to take any leftovers of the gorgeous cake you have there.
Really tasty looking cake...making me drool as i stare at it...
*scroll down as i dont want to see it anymore*
the cake looks yummy...... give me the recipe.
Excellent Blog Post!!!
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This looks really good. yep,think I'll be trying it for the weekend.
hey, i made and like your cake recipie. it was nicen yummy. gret going te me more recipie.
your cake looks stunning + decadent! I'm in bliss just looking....
Oh Judy...how yum this is! You made it just about a year ago...LOL! I love it!!
Am now sitting here wondering when I can make this... I may have to wait till August for Dad's bday but it IS a summer cake and well he loves Lemon and if i fill it with lemon creme and berries = I will be his favorite daughter!
Granted I am his only daughter...
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