mascarpone cake

A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and there&#x27;s some creamy Swiss meringue buttercream to cap it all off. 

Tiramisu Cake

cake flour (175 grams)

milk

(room

tsp almond extract

tsp vanilla extract

sugar

tsp baking powder

tsp table salt

unsalted butter (softened but still cool)

sour cream

(room temperature)

sea salt

unsalted butter (room temperature)

instant espresso

brandy

coffee

tbsp coffee liqueur

mascarpone cheese (at room temperature)

cocoa powder

chocolate espresso beans

Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.

In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.

Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.

Distribute the batter evenly between the two pans.

Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.

Invert the cakes onto a wire rack to cool completely.

For the Cake:

Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.

Whisk in the milk slowly.

Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.

Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).

Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.

Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.

For the Filling:

Add egg whites, sugar and salt in a bowl.

Give the mixture a brief whisk.

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.

Transfer the bowl to a stand mixer with a paddle attachment.

While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.

You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).

For the Swiss Meringue Buttercream:

Mix the coffee, brandy, and liqueur. Set to the side.

For the Syrup:

Cut cake layers in half

Transfer cooled, mascarpone custard to a piping bag.

Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).

Pipe the mascarpone filling on top and dust with cocoa powder.

Place next layer on top. Repeat until all layers have been added.

Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a “naked” look but that buttercream is so delicious you&#x27;ll probably want a nice thick layer!

Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).

Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip. Any Star tip will do though.

For the Assembly:

The most delicious triple berry cake filled with a dreamy and light mascarpone whipped cream frosting.&nbsp;

Berry Cake

Baker’s Corner All-Purpose Flour

almond flour (192 grams, sifted)

Baker’s Corner Baking Powder

tsp kosher salt

Friendly Farms Sour Cream (480 milliliters, room temperature)

SimplyNature Organic Wildflower Honey (180 milliliters)

Specially Selected 100% Pure Maple Syrup (60 milliliters)

SimplyNature Organic Coconut Oil, melted and cooled (120 milliliters)

Goldhen Cage Free Large Eggs

tsp Stonemill Pure Vanilla Extract

vanilla bean paste

lemon

strawberries (16 ounces, chopped, reserve 5

blackberries (16 ounces, reserve 5 for top)

blueberries (16 ounces)

mascarpone cheese

Countryside Creamery Heavy Whipping Cream (720 milliliters)

Baker's Corner Confectioner's Sugar (145 grams)

tbsp Stonemill Pure Vanilla Extract

Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.

Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside. Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.

Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together. Give the sifted mixture a whisk. Make sure all the lumps are gone.

Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.

Add the wet ingredients into the dry and mix well. Add lemon zest.

Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.

Bake for 35 minutes or until the centers are done.

INSTRUCTIONS

Add the cream and confectioner's sugar to a stand mixer fitted with a whisk

Whip the cream until it just starts to thicken

Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.

Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.

For the Frosting:

Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.

Push berries into the filling on the side of the cake then smooth out with an offset spatula.

Hull the strawberries.

Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.

https://www.youtube.com/watch?v=MOAXnRAG56U

How to Make a Berry Cake
Full Recipe: https://preppykitchen.com/berry-cake/
 
This triple berry cake is everything! Tender cake layers floating between thick bands of light-as-air mascarpone whipped cream frosting with gorgeous ripe strawberries, blackberries and blueberries! It’s such a seasonal treat and even though this cake is massive, I guarantee it won’t last a day!

How to Make A Berry Cake

Top 2 mascarpone cake recipes from across the web

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Tiramisu Cake

Berry Cake

Top 2 mascarpone cake recipes from across the web

The most viewed mascarpone cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tiramisu Cake

Berry Cake

The most viewed mascarpone cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine