Lemon Berry Mascarpone Cake, One Of The Best Cakes Ever!
EQUIPMENT
(2) 9 inch round cake pans
INGREDIENTS
3 cups flour
1⅔ cups sugar
2 lemons, zested & juiced
1 stick butter, at room temperature
6 tbsp butter, melted
1 tsp baking powder
1 tsp baking soda
3 large eggs
¾ cup sour cream
1 cup raspberries
1 cup blueberries
1½ cups sliced strawberries, reserve ½ for garnish
16 oz Mascarpone cheese
¼ cup half & half
1 tsp vanilla
2 tbsp powdered sugar, for topping
½ cup heavy whipping cream
1 tsp vanilla
4 tbsp sugar
caramel sauce, optional
INSTRUCTIONS
Make the Crumb Topping:
Mix together 1 cup flour, ⅔ cup sugar, half the lemon zest and 1 tablespoon of the lemon juice.
Add the 6 tablespoons melted butter and stir with a fork until you have a crumbly mixture. Add more lemon juice, a teaspoon at a time if crumble seems too dry. Set aside.
Prepare the Cake:
Preheat oven to 350°F.
Grease two round cake pans and line the bottom of each pan with a round of parchment paper. Set aside.
In a small mixing bowl sift together 2 cups flour, 1 tsp. baking soda, and 1 tsp. baking powder. Set aside.
In the bowl of a stand mixer, cream together, 1 stick softened butter with 1 cup sugar.
Once butter and sugar are fluffy, add remaining lemon zest and remaining lemon juice. Mix on high to incorporate.
Add the 3 eggs, one at a time, beating well after each one is added.
Reduce speed on mixer and add in half the dry ingredients along with half the sour cream.
Once well combined add the remaining dry ingredients and the remaining sour cream. Mix until well combined.
Divide the batter evenly between the two prepared caked pans.
Sprinkle the raspberries, blueberries and sliced strawberries evenly over the batter in both pans. Reserve some sliced strawberries to use as garnish.
Divide the crumb topping evenly between the two cake pans and gently press topping and berries down into the batter.
Bake cakes for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Remove cakes from oven and transfer pans onto a cooling rack. Cool cakes completely in the pans.
Prepare Filling:
In the bowl of a stand mixer, use the paddle attachment to beat together, the mascarpone cheese, half & half, vanilla and sugar until well combined, smooth, and fluffy.
Assemble Cake:
Place one cake round on a platter, crumb side up.
Top with all the filling. Spreading it out in an even layer.
Top with second cake layer, crumb side up.
Dust top of cake with powdered sugar.
Cover cake loosly with plastic wrap and refrigerate until filling is firm, 2-4 hours.
Prepare Whipped Topping:
Add ½ cup heavy whipping cream, 1 teaspoon vanilla and 4 tablespoons sugar in a large bowl. Whip together until stiff peaks form.
To Serve:
Top each slice of cake with a generous dollop of freshly whipped cream. Garnish each serving with a few reserved sliced strawberries. Drizzle with carame sauce if desired.
For and extra decadent treat, serve each slice of cake a la mode, with a scoop of French vanilla ice cream.