Mascarpone-Filled Cake with Sherried Berries

Name: Mascarpone-Filled Cake with Sherried Berries
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 237 milliliters well-shaken buttermilk; 473 milliliters sifted cake flour (not self-rising; sift before measuring); 12 servings confectioners sugar; 2 larges eggs; 237 milliliters chilled heavy cream; 237 milliliters ounces mascarpone; 946 milliliters mixed berries, cut if large; 1 teaspoons salt; 118 milliliters Fino (dry) Sherry; 59 milliliters sugar; 1 stick unsalted butter, softened; 1 teaspoon pure vanilla extract

One serving contains 401 calories, 6g of protein, and 25g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have butter, berries, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Oven

Sift together flour, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla.

Ingredients you will need

Vanilla

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Blender

Add flour mixture in 3 batches, mixing after each addition until just combined.

Ingredients you will need

All Purpose Flour

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Ingredients you will need

Spread

Equipment you will use

Cake Form

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Equipment you will use

Oven

Knife

Frying Pan

Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat.

Ingredients you will need

Berries

Sherry

Sugar

Syrup

Equipment you will use

Sauce Pan

Bowl

Let stand 15 minutes.

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Ingredients you will need

Mascarpone

Cream

Sugar

Equipment you will use

Bowl

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half.

Ingredients you will need

Spread

Cream

Equipment you will use

Serrated Knife

Serve with berries.

Ingredients you will need

Berries

•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature.•Berries can macerate at room temperature up to 2 hours.

Ingredients you will need

Berries

Cream

Wrap