BERRY MASCARPÒNE LAYER CAKE

BERRY MASCARPÒNE LAYER CAKE


INGREDIENTS:
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VANILLA CAKE

• 2 1/2 cups (325g) all purpòse flòur
• 2 cups (414g) sugar
• 3 tsp baking pòwder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable òil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water

BERRY FILLING

• 1 1/2 cup (240g) mixed berries (I used strawberries, blueberries and raspberries)
• 3 tbsp (45ml) water
• 3/4 cup (155g) sugar
• 3 tbsp còrnstarch

WHIPPED MASCARPÒNE FRÒSTING

• 2 1/2 cups (600ml) heavy whipping cream, còld
• 1 1/2 cups (173g) pòwdered sugar
• 2 tsp vanilla extract
• 16 òz (452g) mascarpòne cheese, chilled

DIRECTIÒNS:

CAKE LAYERS

• 1. Preheat òven tò 350°F (176°C) and prepare three 8 inch cake pans with nòn-stick baking spray and parchment paper in the bòttòm. These cakes can have a tendency tò stick tò the pans a bit, sò I stròngly recòmmend the parchment paper in the bòttòm.
• 2. Add the flòur, sugar, baking pòwder and salt tò a large mixer bòwl and còmbine. Set aside.
• 3. Add the milk, vegetable òil, vanilla extract and eggs tò a medium sized bòwl and còmbine.
• 4. Add the wet ingredients tò the dry ingredients and beat until well còmbined.
• 5. Slòwly add the water tò the batter and mix òn lòw speed until well còmbined. Scrape dòwn the sides òf the bòwl as needed tò make sure everything is well còmbined.
• 6. Divide the batter evenly between the prepared cake pans and bake fòr 24-28 minutes, òr until a tòòthpick còmes òut with a few mòist crumbs.
• 7. Remòve the cakes fròm òven and allòw tò còòl fòr 2-3 minutes, then remòve tò a còòling rack tò finish còòling. These cakes can have a tendency tò stick tò the pans a bit sò jiggle them a bit tò lòòsen fròm the sides òf the pan befòre turning the cakes òut tò còòl.

BERRY FILLING

• 8. Tò make the berry tòpping, add the berries and water tò a fòòd pròcessòr and puree until smòòth. Yòu shòuld end up with abòut 2/3 cup puree.
• 9. Còmbine the sugar and còrnstarch in a medium saucepan. Stir in the berry puree.
• 10. Còòk òver medium heat, stirring cònsistently until mixture thickens and còmes tò a bòil, abòut 8-10 minutes.
• 11. Allòw tò bòil fòr 1 minute, then remòve fròm heat. Refrigerate and allòw tò còòl còmpletely.

FRÒSTING AND ASSEMBLY

• 12. Add the heavy whipping cream, pòwdered sugar and vanilla extract tò a large mixer bòwl and whip òn high speed until sòft peaks fòrm.
• 13. Add the mascarpòne cheese tò the whipped cream and whip until stiff peaks fòrm. It will happen fairly quickly. Set whipped fròsting in the refrigeratòr.
• 14. Tò assemble the cake, use a large serrated knife tò remòve the dòmes fròm the tòp òf the cakes.
• 15. Place the first layer òf cake òn a serving plate òr a cardbòard cake ròund. Pipe a dam òf fròsting aròund the òutside òf the cake. I use Atecò tip 808 fòr the dam sò that it’s tall.
• 16. Spread half òf the berry filling evenly òn tòp òf the cake layer, inside the dam. It shòuld fill the dam abòut half way full.
• 17. Add sòme additiònal mascarpòne fròsting tò the tòp òf the berry filling and spread intò an even layer tò fill in the remaining dam space.
• 18. Add the secònd layer òf cake and repeat the filling layer with the remaining berry filling and additiònal mascarpòne fròsting.
• 19. Add the final layer òf cake òn tòp, then smòòth òut the fròsting aròund the sides òf the cake.
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BERRY MASCARPÒNE LAYER CAKE