Best 2 Berry Mascarpone Layer Cake Recipes
Indulge in a symphony of flavors with our delectable berry mascarpone layer cake, a masterpiece that tantalizes taste buds and captivates hearts. This culinary delight is a harmonious blend of sweet and tangy, with layers of moist vanilla sponge cake, velvety mascarpone filling, and a vibrant berry compote. Each bite is an explosion of fruity goodness, perfectly balanced by the creamy richness of the mascarpone.
This article presents a collection of recipes that will guide you through the process of creating this extraordinary cake. From the delicate vanilla sponge cake that forms the foundation of the cake to the luscious mascarpone filling that adds a touch of elegance, and the vibrant berry compote that bursts with flavor, each recipe is meticulously explained with step-by-step instructions.
Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to make the process enjoyable and successful. With detailed ingredient lists and precise instructions, you'll be able to recreate this masterpiece in your own kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones spellbound.
BERRY MASCARPONE LAYER CAKE
Number Of Ingredients 17
Steps:
- CAKE LAYERS 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
- 2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- 3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- 4. Add the wet ingredients to the dry ingredients and beat until well combined.
- 5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- 6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
- 7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.
- BERRY FILLING 8. To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree.
- 9. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree.
- 10. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
- 11. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
- FROSTING AND ASSEMBLY 12. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
- 13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
- 14. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
- 15. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall.
- 16. Spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
- 17. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space.
- 18. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting.
- 19. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
- 20. Frost the outside of the cake, then use an icing decorator (I use this one) to add a striped pattern to the sides. Finish off the cake with some swirls of frosting and fresh berries.
BERRY MASCARPONE LAYER CAKE RECIPE
Provided by ksgroves
Number Of Ingredients 19
Steps:
- CAKE LAYERS 1. Preheat oven to 350 degrees and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2. add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3. add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4. add the wet ingredients to the dry ingredients and beat until well combined. 5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. 6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes or until a toothpick comes out with a few moist crumbs. 7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooking. These cakes can have a tendency to stick to the pans a bit so jiggle them a bet to loosen from the sides of the pan before turning the cakes out to cool. BERRY FILLING 8. To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree. 9. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree. 10. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 11. Allow to boil for 1 minute; then remove from heat. Refrigerate and allow to cool completely. FROSTING AND ASSEMBLY 12. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. 13. add the mascarpone cheese to the whipped cream and whip until soft peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator. 14. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 15. Place the first layer of cake on a serving plate .Pipe a dam of frosting around the outside of the cake. 16. spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about half way full. 17. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space. 18. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting. 19. Add the final layer of cake on top,then smooth out the frosting around the sides of the cake. 20. Frost the outside of the cake, then use an icing decorator to add a striped pattern to the sides. 21. Finish off the cake with some swirls of frosting of frosting and fresh berries. 22. refrigerate cake until ready to serve. Cake is best for 2-3 days.
Tips:
- Use a springform pan to ensure the cake bakes evenly and releases easily.
- Line the pan with parchment paper to prevent the cake from sticking.
- Make sure the mascarpone cheese is at room temperature before using it, as this will make it easier to mix.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
- Chill the cake for at least 30 minutes before serving, as this will help the flavors meld and the frosting set.
Conclusion:
This berry mascarpone layer cake is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet berries, creamy mascarpone cheese, and fluffy sponge cake is sure to please everyone. With a little planning and effort, you can easily make this cake at home. So next time you're looking for a special dessert, give this recipe a try.
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