Mascarpone-Filled Cake with Sherried Berries

By admin

September 2, 2014

This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.

  • Prep: 45 mins
  • Cook: 2 hrs
  • Yields: 8-10 Servings

Ingredients

For cake:

2 cups sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk

For berries:

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large

For cream:

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Garnish:

Confectioners sugar

Directions

Make cake:

1Preheat 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.

2Sift together flour, baking powder, baking soda, and salt.

3Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

4Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

5Bake 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.

Macerate berries:

1Bring 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. Let stand 15 minutes.

Make cream and assemble cake:

1Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

2Halve 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. Serve with berries.

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