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Mascarpone-Filled Cake With Sherried Berries

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Mascarpone-Filled Cake With Sherried Berries

Mascarpone-Filled Cake With Sherried Berries

amanda

Equipment

  • Stand Mixer - For mixing batter

  • Cake Pans - Typically 9 or 6-inch round pans, depending on the recipe

  • Offset Spatula - For spreading mascarpone filling and frosting

  • Berry Masher - To prepare sherried berries without losing texture

  • Digital Kitchen Scale - For precise ingredient measurements

  • Cooling Rack - For allowing the cake to cool evenly

  • Silicone Baking Mat - For easy cake release and non-stick surface preparation

  • Pie Weights or Dry Beans (optional) - For blind baking a crust if included in recipe variations

  • Cake Tester or Skewer - To check doneness of the cake

Ingredients

  • 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

  • 1/2 cup Fino (dry) Sherry

  • 1/2 cup sugar

  • 4 cups mixed berries, cut if large

  • 8 ounces mascarpone (1 cup)

  • 1 cup chilled heavy cream

  • 1/4 cup sugar

  • confectioners sugar

Instructions

1

Instruction 1

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.
2

Instruction 2

Sift together flour, baking powder, baking soda, and salt.
3

Instruction 3

Beat 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.
4

Instruction 4

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
5

Instruction 5

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.
6

Instruction 6

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. Let stand 15 minutes.
7

Instruction 7

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
8

Instruction 8

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. Serve with berries.
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