Vanilla Blackberry Mascarpone Cake

/ Monday, March 24, 2014

There is way too much cake in my house. There was two last week and two this week if I count shattered one that stuck to the pan.
That brings me to my next point. This week I had some major issues trying to get the cake out of the pan. First, I used nonstick cooking spray, and I tried then buttering and flouring it. Both didn't work very well however, the butter and flour worked better.
This brings me to a point: parchment paper is a must for flat bottomed pans. Based on what I have been reading butter the bottom, then a layer of parchment paper, and the butter and flour the parchment, should work best.


However, the recipe this week is a great cake for any occasion. It's pretty light, and has a great amount of flavor.

Vanilla Blackberry Mascarpone Cake

From with edits to: Erica's Sweet Tooth
Yields 1 9 inch cake

For the cake:
2-1/4 cups cake flour
1 cup milk, at room temperature
6 large egg whites, at room temperature
1 tsp almond extract
2 tsp vanilla extract
1-3/4 cups granulated sugar
4 tsp baking powder
1 tsp salt
1-1/2 sticks unsalted butter, at room temperature, cut into cubes

Preheat oven to 350 degrees and butter 2 9" cake pans. Place a layer of parchment paper on the bottom of the pan, and butter and flour the top of the parchment.
In a medium bowl, combine milk, egg whites, almond extract, and vanilla extract and beat with a fork or whisk until blended. In the bowl of an electric mixer on low speed, mix the cake flour, sugar, baking powder, and salt. Add the cubes of butter a few at a time, continuing to beat on low speed for another 2-3 minutes.
Slowly add all but 1/2 cup of the milk to the flour mixture and increase speed to medium for 1-2 minutes. Add the rest of the milk and continue to beat for another minute. Pour batter evenly among the cake pans. Bake the cake for about 27 to 30 minutes and the cupcakes for 20-23, or until a cake tester comes out clean. Allow the cake to cool in the pans for 20 minutes, then transfer to a cooling rack to cool completely.


For the blackberry mascarpone filling:
8 oz mascarpone cheese
1/2 pint blackberries
2 1/2 cups powdered sugar
1 tsp vanilla extract

In the bowl of an electric mixer, beat together the mascarpone cheese and blackberries on medium speed for 2 minutes. Add the powdered sugar slowly, add the vanilla, and then beat for another 2-3 minutes. 

For the vanilla buttercream:
1 cup unsalted butter, at room temperature
3 1/2 cups powdered sugar
3 to 4 tbsp milk
1 tsp vanilla extract

In the bowl of an electric mixer, beat the butter for 3-4 minutes until light and fluffy. Add the powdered sugar 1/2 cup at a time and beat well until completely mixed. Add the vanilla and continue to beat for another 1-2 minutes until smooth. Add the milk 1 tablespoon at a time, until the desired consistency is reached. (You want it to be easily movable, but still thick.)

For assembly:
Level your cake layers and transfer the bottom layer to a cake circle or cake plate. With a large round tip, pipe an outline of vanilla buttercream on top of the layer and then fill the circle in with the blackberry mascarpone filling. The buttercream creates a nice dam for the filling so it doesn't leak out.
Stack the other layer on top and apply a crumb coat of buttercream frosting to the entire cake. Place in the fridge for 5-10 minutes, then complete your final layer of frosting.

Here is a video on crumb coating if you need some instruction.


Hope you enjoy!
Until next week!

No comments

Post a Comment

The Sunday Pastry. All rights reserved. © Maira Gall.