With its delicate taste and the consistency from dissolution in the mouth, this cake is decadent and refined, as well as preparing quick and easy to prepare. A vanilla syrup adds extra flavor and humidity before stratifying with Mascarpone Chantilly – whipped and tasty cream – and fresh berries.
Layer cake of berries and mascarpone
Makes a 1 (8 inches) cake
- 3½ cups (438 grams) Flour for all uses
- 1 table spoon (15 grams) Powder cast
- 1 teaspoon (3 grams) Kosher salt
- 1 range cups (350 grams) granulated sugar
- 1 cup (224 grams) Neutral oil
- 3 large eggs (150 grams), ambient temperature
- 1 table spoon (13 grams) Vanilla extract
- 1½ cups (360 grams) Acid cream, ambient temperature
- Vanilla Simple syrup (follows the recipe)
- Mascarpone whipped cream (follows the recipe)
- From 3 to 3½ cups (about 520 grams) Fresh assorted berries, sliced and chopped according to need (see note)
Preheat the oven to 350 ° F (180 ° C). Spray the round pans with 2 (8 inches) with oven spray with flour. Reflects pans with parchment paper.
In a large bowl, beat flour, baking powder and salt together. In another large bowl, beat together sugar, oil, eggs and vanilla until smooth; Beat into the sour cream.
Gradually add the mixture of flour to the sugar mixture, slamming until dry strips remain. Divide the batter between the prepared pans (about 2 voids or 765 grams each), spreading smoothly.
Cook until the top is golden and a wooden choice inserted in the center is clean, from 35 to 40 minutes. Leave the pans to cool for 10 minutes. Remove from the pans and let it cool completely on the stars.
Layers of cooled cake at the level, if desired. Place 1 layer of cake on a serving plate. Using a pastry brush, brush half of the simple vanilla syrup on the layer of cake. Distribute 2 cups (300 grams) cream whipped on the mascarpone on the layer of cake. Top with berries of about two thirds (about 300 grams), cut and cut according to need, pressing the berries in filling. Top with remaining layer of cake and brush the remaining vanilla syrup on the layer. Distribute the cream whipped the remaining mascarpone above and the sides of the cake. Refrigerate the cake for at least 30 minutes before serving. Top with the remaining berries just before serving. Refrigerate in an airtight container for a maximum of 3 days.
Note: We used strawberries, raspberries, blueberries and blackberries, but you can use any combination of berries or any single berry you like. From, slice or chop the large berries, if necessary, before assembling the layers in passing 5.
Simple vanilla syrup
It makes about ⅓ cup
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) water
- 1 teaspoon (4 grams) Vanilla extract
In a small saucepan, bring the sugar and ¼ cup (60 grams) to a boil over medium heat, mixing occasionally until the sugar dissolves. Remove from the heat, mix the vanilla and let it cool completely.
Mascarpone whipped cream
It makes about 7 cups
- 2 cups (454 grams) mascarpone, softened
- 1 cup (120 grams) Sugar of the pastry chefs
- 1 table spoon (18 grams) Vanilla bean paste
- ⅛ teaspoon Kosher salt
- 2 cups (480 grams) Cold heavy whipped cream
In the bowl of a support mixer equipped with a whisk attack, mascarpone beat, pastry chefs, vanilla paste and salt at medium speed until smooth and combined, from 1 to 2 minutes. With a medium-low speed mixer, gradually add the cold cream; scrape the sides of the bowl. Gradually increase the speed of the medium mixer and beat until it is very often and soft, from 3 to 4 minutes. Use immediately.
