Ingredients: |
Ingredients: Vanilla Cake:
2 1/2 cups all purpose flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup canola oil
1 Tbsp vanilla extract
2 large eggs
1 cup water
Berry Filling:
1 1/2 cups mixed berries
3 Tbsp water
3/4 cup sugar
3 Tbsp cornstarch
Whipped Mascarpone Frosting:
2 1/2 cups heavy whipping cream, cold
1 1/2 cups powdered sugar
2 tsp vanilla
16 ounces mascarpone cheese, chilled
|
Directions: |
Directions:1. Preheat oven to 350º and prepare 3 8 -inch cake pans with cooking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so parchment paper is a necessity.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, oil, vanilla and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingrdients 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 25-28 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 minute, then run a knife around the edges and remove to cooling rack to finish cooling.
8. To make the berry filling, 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 constantly until mixture thicken 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.
12. To make the frosting, add the heavy cream, powdered sugar and vanilla to a large mixer bowl and whip on high speed until soft peaks form.
13. Add 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.
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 top and outside of the cake. Finish the cake with some swirls of frosting and fresh berries.
21. Refrigerate cake until ready to serve. Cake is best for 2-3 days. |
This recipe for Berry Mascarpone Layer Cake is from