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Mascarpone Berries Cake

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Ingredients

For the cake

  • 1 cup (2 sticks) Unsalted butter, at room
  • 2 cups Domino® Baker's Sugar
  • 4 large Eggs, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Almond extract
  • 3 cups Cake flour
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Milk

For the frosting and assembly of cake

  • 3 cups Heavy whipping cream
  • 1/3 cup Domino® Baker's Sugar
  • 4 ounces Mascarpone cheese, softened
  • 1 teaspoon Pure vanilla extract
  • ¼ teaspoon Almond extract
  • ½ cup Fresh strawberries, chopped
  • ½ cup Fresh raspberries, chopped
  • ½ cup Fresh blueberries, chopped
  • ½ cup Fresh blackberries, chopped
  • Fresh whole berries as decoration
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Instructions
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Prep Time: 30 minutes / Bake Time: 25 minutes / Yields: 8-10 servings

Step 1

Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.

Step 2

In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Scrape the sides of the bowl. Add the eggs, one at the time, and flavorings. Mix until well incorporated.

Step 3

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4

Add flour mixture to butter mixture alternating with the milk. Start and finish this process with the flour mixture. Scrape the sides of the bowl as needed.

Step 5

Evenly distribute the batter into the prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow cooling for 10 minutes. Remove cakes from pans and cool completely.

Step 6

Prepare the Chantilly cream. In a large bowl, beat the cream and sugar until it forms soft peaks. Add the mascarpone cheese and flavorings and beat until stiff peaks. Do not overbeat as the mascarpone cheese may turn grainy.

Step 7

Assemble the cake. Place one layer of cake on a serving platter and add about 1 cup of cream, smooth using an offset spatula. Add half of the berries on top. Add the second layer of cake and repeat the process using the remaining berries. Top with the last layer of cake. Ice the top and bottom of the cake with the remainder cream. Decorate with fresh berries. Refrigerate for at least one hour before serving.

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