You cannot avoid making a delicious cake with berries, it has a creamy dreamy mascarpone frosting that is just delicious. Start off by sifting all-purpose flour ina bowl together with baking powder, salt and almond flour. Mix them well then set them aside.
For the wet moxture, start with sour cream, if you dint have to you cann use regular yoghurt milk and that will be totally fine. Add in four eggs then add vanilla extract and give that a mix just to get started. Add in half a cup of coconut oil that is melted ad for the sweetness, add in maple syrup and honey then add in a zest of one lemon. If you dint like the lemon you can leave it out of the ingredients. Set that aside and let the flavours work together while you are preparing your pan.
Butter your pan then dust with flour then set it aside. Place your dry ingredients into your stand mixer then carefully poyr the wet ingredients into the bowl and start giving them a mix. Start with low speed and increase to medium. Once all mixed, pour the batter into your baking pans and bake them in 350 degrees Fahrenheit preheated oven for about 30 minutes.
Once baked, let them cool then prepare your frosting. Add in three cups of cold heavy whipping cream int the stand mixer, sift in a cup of confectioner sugar and mix stating with low then increase the speed of the mixer. Add in a tablespoon of vanilla then add mascarpone cheese and beat until incorporated.
Pipe in the whipped cream and then frost the cake adding berries then another layer of the cream and add the second layer. Add strawberries and blackberries on top for the final touch.
- 3 cups Baker’s Corner All-Purpose Flour 360g
- 2 cups almond flour 192g, sifted
- 1.5 heaping tbsp Baker’s Corner Baking Powder
- 1/2 tsp kosher salt
- 2 cups Friendly Farms Sour Cream 480ml, room temperature
- 3/4 cup SimplyNature Organic Wildflower Honey 180ml
- ¼ cup Specially Selected 100% Pure Maple Syrup 60ml
- 1/2 cup SimplyNature Organic Coconut Oil, melted and cooled 120ml
- 4 Goldhen Cage Free Large Eggs
- 2 tsp Stonemill Pure Vanilla Extract
- 1 tbsp vanilla bean paste
- 1 tbsp lemon zest
- 2 cups strawberries 16oz, chopped, reserve 5 for top.
- 2 cups blackberries 16oz, reserve 5 for top
- 2 cups blueberries 16oz
For the Frosting;
- 18 oz mascarpone cheese 540ml, room temperature
- 3 cups Countryside Creamery Heavy Whipping Cream 720ml
- 1 cup Baker’s Corner Confectioner’s Sugar 145g
- 3 tbsp Stonemill Pure Vanilla Extract
- Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.
- Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside.
- Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.
- Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together.
- Give the sifted mixture a whisk. Make sure all the lumps are gone.
- Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.
- Add the wet ingredients into the dry and mix well. Add lemon zest.
- Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.
- Bake for 35 minutes or until the centers are done.
For the Frosting;
- Add the cream and confectioner’s sugar to a stand mixer fitted with a whisk
- Whip the cream until it just starts to thicken
- Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.
- Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.
For the Assembly;
- Add the filling to the first layer then cover with berries. Add more cream on top and smooth out.
- Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.
- Push berries into the filling on the side of the cake then smooth out with an offset spatula.
- Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.