With its delicate style and melt-in-your-mouth texture, this cake is decadent and refined, plus fast and simple to arrange. A vanilla syrup provides further taste and moisture earlier than layering with mascarpone chantilly—sweetened and flavored whipped cream—and contemporary berries.
Berry and Mascarpone Chantilly Layer Cake
Makes 1 (8-inch) cake
- 3½ cups (438 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1¾ cups (350 grams) granulated sugar
- 1 cup (224 grams) impartial oil
- 3 giant eggs (150 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 1½ cups (360 grams) bitter cream, room temperature
- Vanilla Easy Syrup (recipe follows)
- Mascarpone Whipped Cream (recipe follows)
- 3 to 3½ cups (about 520 grams) assorted contemporary berries, sliced and chopped as wanted (see Be aware)
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Preheat oven to 350°F (180°C). Spray 2 (8-inch) spherical cake pans with baking spray with flour. Line backside of pans with parchment paper.
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In a big bowl, whisk collectively flour, baking powder, and salt. In one other giant bowl, whisk collectively sugar, oil, eggs, and vanilla till easy; whisk in bitter cream.
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Progressively add flour combination to sugar combination, whisking simply till no dry streaks stay. Divide batter between ready pans (about 2¾ cups or 765 grams every), spreading easy.
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Bake till high is golden and a picket choose inserted in heart comes out clear, 35 to 40 minutes. Let cool in pans for 10 minutes. Take away from pans, and let cool fully on wire racks.
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Stage cooled cake layers, if desired. Place 1 cake layer on a serving plate. Utilizing a pastry brush, brush half of Vanilla Easy Syrup onto cake layer. Spread2 cups (300 grams) Mascarpone Whipped Cream onto cake layer. High with about two-thirds (about 300 grams) berries, sliced and chopped as wanted, urgent berries into filling. High with remaining cake layer, and brush remaining vanilla syrup onto layer. Unfold remaining Mascarpone Whipped Cream on high and sides of cake. Refrigerate cake for at the least half-hour earlier than serving. High with remaining berries simply earlier than serving. Refrigerate in an hermetic container for as much as 3 days.
Be aware: We used strawberries, raspberries, blueberries, and blackberries, however you should utilize any mixture of berries or any single berry you want. Halve, slice, or chop giant berries as wanted earlier than assembling layers in step 5.
Vanilla Easy Syrup
Makes about ⅓ cup
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) water
- 1 teaspoon (4 grams) vanilla extract
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In a small saucepan, carry sugar and ¼ cup (60 grams) water to a boil over medium warmth, stirring often till sugar dissolves. Take away from warmth, stir in vanilla, and let cool fully.
Mascarpone Whipped Cream
Makes about 7 cups
- 2 cups (454 grams) mascarpone cheese, softened
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon (18 grams) vanilla bean paste
- ⅛ teaspoon kosher salt
- 2 cups (480 grams) chilly heavy whipping cream
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Within the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, vanilla bean paste, and salt at medium pace till easy and mixed, 1 to 2 minutes. With mixer on medium-low pace, steadily add chilly cream; scrape sides of bowl. Progressively improve mixer pace to medium, and beat till very thick and fluffy, 3 to4 minutes. Use instantly.
