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!!!