This was actually the very first time I made a cake out of smaller pans, and yet the height was really impressive. Leave to cool in cake tins for 5 minutes before inverting on a cooling rack. 2 large eggs. Refrigerate until set, at least 30 minutes. Repeat the layer of cake rounds, lemon syrup, mascarpone, and lemon curd until you have added the final cake round to the top of the cake. Mascarpone Cream - Mix two tubs mascarpone cheese with 4 cups icing sugar and 1 teaspoon ground cardamom. Add next portion once previous sugar has been dissolved. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. At low speed, beat in dry ingredients just until smooth. This Layer Cake with Berries and Mascarpone is a perfect recipe for late summer days. Brush the cake with 1/4 of the lemon syrup. Use the Copy Me That button . Grease and flour two 9" cake pans. Stand mixer will be handy. Berry Mascarpone Layer Cake. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting. 6. With the icing spatula, spread 1/4 of the mascarpone filling on top. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully. In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Our 22 Best Crock Pot and Slow-Cooker Recipes. Preheat oven to 350 degrees. Preheat the oven to 325°F degrees. Lightly grease and set aside. Liberally grease two 8-inch round cake pans and line the pans with parchment paper. © Con Poulos, Pumpkin Layer Cake with Mascarpone Frosting. Meanwhile, prepare the top layer. Scrape down sides and mix again until well incorporated. Refrigerate the cake for 4 hours or up to two days. Using a spatula, stir together until the mixture is smooth, adding up to another tablespoon of milk if needed. In a separate large bowl, use a hand mixer or stand mixer to whip the butter and granulated . Place the mascarpone and 1 cup of the lemon curd in a bowl and stir until blended—it should be the consistency of pudding. I used a 1/2 tsp of ground clove in addition to the recommended ginger and cinnamon quantities, and I think it could use even a little more spice (perhaps an addition 1/2 tsp of cinnamon and some nutmeg). Moisten it with the remaining lemon syrup. Grease and flour two 9" cake pans. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Gingerbread Layer Cake with Mascarpone Buttercream. Covered in mini chocolate chips, this treat has all the best parts of a cannoli in one delicious cake! I made mine with 2/3 batch of frosting and still it came out just right for the cake. Meyer lemons add a distinct flavor, but regular lemons will work just fine. Slowly add powdered sugar until completely combined. Pour the egg and oil mixture into the dry ingredients and mix to combine. This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Step 3. All Rights Reserved. 1. IN a separate bowl, combine the remaining ingredients and mix well. Instructions: Make the cake: Preheat the oven to 350°. Don't be shy! Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Fold the cheese and curd mixture into the whipped cream. 1 cup (240ml) water. N'oubliez pas d'activer la cloche pour recevoir une notification lors de la mise en ligne de nouvelles vidéos , de vous abonnez https://www.youtube.com/ch. Repeat for the other layers; If settling the cake, wrap the tier in plastic wrap and place a pan or book on top while chilling the cake in the refrigerator for a few hours. Here is a wonderful dessert that is part cake, part trifle. Gently fold in the whipped cream until the mixture is homogeneous and thick. Turn the cake right side up, leaving the parchment paper attached. Credit: Place the top cake layer on top. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Chop the reserved 1/4 of pistachios and sprinkle . Continue beating until well combined and fluffy, 2 min. Frost the outside of the cake, then use an icing decorator to add a striped pattern to the sides. Step 10: Place the second cake over the top and push down a little. Whip heavy cream on high speed til stiff peaks. Don’t overbeat or the frosting will look grainy. To make the frosting: In a mixing bowl combine the cream cheese, mascarpone, confectioners sugar and Vanillina. The frosting was delicious - I'm not a buttercream fan but the mascarpone cut through the sweetness. Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. In a medium bowl, whisk the 3 cups of all-purpose flour with the cinnamon, ginger, baking soda, baking powder and salt. Decorate as desired using the remaining frosting and strawberries. Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total). For the Cake: In the bowl of a stand mixer, fitted with paddle attachment, whisk together cake mix, flour and sugar. Let the cakes cool in the pans for 30 minutes, then invert onto a rack to cool completely. I was so worried I missed something & was going to cut into it & find it undone, but it was cooked completely through. Are you sure you want to delete your notes for this recipe? Add some mascarpone frosting to the top of the lemon filling and spread into an even layer to fill in the remaining dam space. vegetable oil 2 tsp. Preheat oven to 350 F. Spray two 8 or 9-inch round cake pans with nonstick baking spray, then line the bottom of each with parchment paper. Spread a ½-inch thick layer of mascarpone cream over the coffee syrup. Run a palette knife around the sides of the cake to even out the filling. The batter comes together quickly and bakes like a dream, and the mascarpone buttercream is delicious. Add brown sugar and beat until well blended, about 2 minutes. Spread remaining frosting on top of cake and all around the sides. Beat the butter, mascarpone cheese, confectioners' sugar, and butter extract until creamy. In a large mixing bowl beat eggs and the two kinds of sugar at high speed for about 10 minutes, until the mixture thickens. Line bottoms of pans with parchment and grease. When they say cake can be refrigerated for 3 days do they mean with or without frosting? We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Continue beating until the whites form medium-firm peaks. I didn't have round cake pans so I baked mine in a 9x13 and cut it in half & made a small rectangular cake. Be sure the sides are aligned and then press gently on the layer. 19. Sign up for our newsletter and get our cookbook! Repeat with the remaining cake. Fold into whipped topping. I also have a ton of extra frosting, I would definitely try to third that recipe if I did it again. Berry Mascarpone Layer Cake Recipe. Position a rack in the center of the oven and heat the oven to 350°F. Top with the last cake layer, placing it bottom up (cut-side down). Divide the batter evenly between the prepared pans and bake for 18 to 22 minutes, until the top is golden, firm to the touch, and a toothpick inserted into the center comes out free of crumbs. Do not overmix. Repeat the process adding syrup, lemon curd and mascarpone filling to each later until all 4 layers are in place. Butter two 9-inch round cake pans and line the bottoms with parchment paper.  The frosting is an ample amount, and we were glad for that, because it is delicious. Place another layer and spread ½ of the whipped cream on top. Mix well. I went ahead and made this but used 2 teaspoons of cinnamon (Vietnamese/Saigon variety)  and 1.5 teaspoons of ginger instead of tablespoons.  It turned out nicely spiced at those levels.  If anyone makes it with the original measurements, I would be interested in knowing how that turns out.  Also, 1) the mascarpone butter cream frosting is dramatically good and easy to work with and 2) I checked my layers at 35 minutes and they were done (although my oven may be off a bit. Place a second cake layer on top, cut-side up, and repeat with lemon syrup, mascarpone filling, and lemon curd. Looking to amp up your beef stew but unsure where to start? But not just any cream, lightly whipped mascarpone cheese and cream! Chill for 20mins. Lemon layer cake. 1 1/2 cup (240g) mixed berries (I used strawberries, blueberries and raspberries) 3 tbsp (45ml) water. Scrape the batter evenly into the prepared pans. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with a layer of mascarpone frosting. Sift together the flour, baking powder and salt and set aside. Place one cake on a cake board and using a off-set spatula, spread 1/2 cup of marscarpone lemon curd frosting on the cake, making sure the frosting is flat and even. Spread 1 1/4 cups frosting over the top. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and . In a springform pan, layer lady fingers in bottom, then brush heavily with lemon syrup. Ingredients : Preheat Oven to 325F Degrees FOR THE CAKE 1 box of white cake mix, sifted 1 c. cake flour, sifted 1 c. sugar 1 1/3 c. whole milk 1 c. sour cream 2 tbsp. Again, don't be shy! Place the mascarpone into a large bowl. Spoon mascarpone cream on top of cake, and carefully spread across top and sides. Add mascarpone to lemon curd in medium bowl; whisk until blended. Apply Mascarpone filling (staying about 1/4 inch from the edge of the cake layer. I made this for Halloween themed potluck. 19. IN a separate bowl, combine the remaining ingredients and mix well. Grease the bottom and sides of two 9-inch round cake pans. vanilla extract 4 egg whites FOR THE FILLING 1 1/2 c. heavy whipping cream 2 … STRAWBERRY, MASCARPONE LAYER CAKE Read More » 1. The Spruce / Julia Hartbeck. This Cannoli Layer Cake is a light, moist cinnamon cake filled with mascarpone & ricotta filling, then frosted with mascarpone frosting! Then spread a layer of lemon curd (about half the jar). Repeat the same process with the other two cake layers. Chill in the refrigerator for 5 min. The cake is moist, not too crumbly, and easy to frost. In a large bowl whisk together the flour, baking soda, baking powder, salt, and . Set aside. Start adding sugar a few tablespoons at a time. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake. If you use the entire amount on the cake it will be very thickly iced - I used more than the 3/4 cup called for in the middle layer because it seemed too skimpy, and even after generously icing the entire cake had probably 1/2 cup leftover. Put a few tablespoons of the remaining curd into a resealable plastic sandwich bag and squeeze it into one of the corners. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Passion Fruit Mousse Cake - Bolo Mousse de Maracuya, French Chocolate Bûche de Noël (Yule Log) Cake. Add the final layer of cake on top, then smooth out the frosting around the sides of . Using a hand mixer, combine cake mix, pudding, sour cream, eggs, oil, water, zest and lemon juice. Place mascarpone and lemon curd in a bowl and stir until well combined. This Layer Cake with Berries and Mascarpone is a perfect recipe for late summer days. Scrape the batter into the prepared pans and bake in the center of the oven for about 40 minutes, until a toothpick inserted in the center of the cakes comes out clean. Instructions. This recipe is certainly a crowd pleaser! 1. All Rights Reserved. Garnish the top with remaining berries. For the cake: Preheat the oven to 350°F. Looking to make the best desserts ever? Add the final layer of cake on top, then smooth out the frosting around the sides of the cake. this link is to an external site that may or may not meet accessibility guidelines. Fold a third of the egg whites into the beaten yolks, then sift half of the flour over the top and gently fold it in. Make the mascarpone filling: Place the cream and sugar in a bowl and whip to soft peaks. Butter the paper and dust with flour, tapping out the excess. Line bottoms of pans with parchment and grease. I was finally able to get outside and get some flower planted. Add the mascarpone and beat at high speed just until smooth; do not overbeat. It is iced with a truly extraordinary frosting, Strawberry-Raspberry Mascarpone Buttercream, fitting for the most special of occasions. Post may contain affiliate links. Place the second cake layer, top side down, on top of the frosting. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Who puts a cup of canola oil in a cake???????? Made with moist lemon cake, lemon curd & whipped mascarpone frosting! Purée 1/2 carton of strawberries , strain to get rid of excess water. Remove the parchment paper. Step 2. Separate the mascarpone as you did the cake mixture - into roughly half and two quarters. Leave to cool in cake tins for 5 minutes before inverting on a cooling rack. Prepare six 8 or 9-inch round baking pans, line the bottom with parchment paper cut to fit, and grease the parchment. Moist, tender white cake reminiscent of its buttermilk cake cousin, Red Velvet Cake, our White Velvet Layer Cake is flavored with pure almond extract and a hint of vanilla. 21. Adjust the portion of cheese to suit your dietary goals. Place the next cake layer on top, brush it with coffee syrup, and add a layer of mascarpone cream on top. Add 1 cup dry ingredients and mix on low for 30 seconds. Place 3 level tablespoons of the remaining lemon curd on top of the filling and spread evenly to the edge. Fold whipped cream into lemon-mascarpone mixture. In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Place one layer of cake on your serving dish. Pour over the first layer. Bake for 40 min or until a toothpick when inserted comes out clean. Meanwhile, make the frosting In a large bowl, using a hand mixer, beat the butter with the confectioners sugar, vanilla and a pinch of salt until smooth. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. Once cut, there is no need to wrap the whole cake with plastic. mascarpone cheese, at room temperature, Seeds scraped from 1 vanilla bean, or 2 tsp. Beat eggs with a pinch of salt until foamy. 20. With a drizzle of white chocolate and lots of seasonal, fresh berries on top, this dessert will be… Refrigerate until firm, at least 30 minutes, before serving. Lemon Layer Cake with Homemade Lemon Curd and Mascarpone Frosting is the perfect cake for spring and summer. Make the cake: Position a rack in the center of the oven and heat the oven to 350°F. Beat eggs with a pinch of salt until foamy. Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Step 9: Dollop more lemon curd over the top. This particular recipe uses a pound of mascarpone, but even a small amount—a few tablespoons for each cup of cream—will still add richness to your dessert. Finally add in egg whites. Then add in milk, sour cream, vegetable oil, and vanilla extract. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess. A slow cooker can can take your comfort food to the next level. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Run a  knife between the cake and the pan to loosen each cake. lifeloveandsugar.com OH for the Love of Food & Booze. The cake and the frosting were very easy to make. 3 cups all-purpose flour, plus more for dusting, Back to Pumpkin Layer Cake with Mascarpone Frosting. Gingerbread Layer Cake with Mascarpone Buttercream. Sep 16, 2018 - Looking for the ultimate lemon dessert recipe? Add cocoa powder mixture and melted chocolate. To assemble cake, place 1 cake on a serving platter or cake stand upside down so the flat side is facing up. This Apple Layer Cake with Mascarpone Frosting is moist, incredibly fragrant and utterly delicious. Layers of lemon cake with a creamy lemon frosting made with homemade lemon curd that packs a sweet punch! Repeat. Spread a thin layer of frosting all over the cake and refrigerate until set, about 15 minutes. (1 cup) unsalted butter, softened at room temperature; more for the pan, Seeds scraped from 3/4 vanilla bean, or 2 tsp. Step 6. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. In a large bowl, beat the eggs with the brown sugar, pumpkin and oil, using a hand blender at medium-high speed, until blended. Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. Let stand at room temperature 30 minutes. Level the cakes, if necessary. 3/4 cup (155g) sugar. Top with a further sponge layer. Step 8: Spread it all over one of the cakes. Keep chilled until needed. I'm having trouble believing that this recipe only calls for 5-ounces of pumpkin puree. Spread the remaining frosting over the top and side of the cake. Coat the top of the cake with an even layer of mascarpone filling. Assemble the cake: Place a cake layer, cut-side up, on the cake cardboard or serving plate. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Set 1 cake layer on a platter. Instructions. Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total). In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, baking powder and salt. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Using the serrated knife, slice each cake horizontally into 2 layers. Made this for an early Thanksgiving, exactly as instructed in the recipe, and we all loved it. You must be a magazine subscriber to access this feature. Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground. Frosting , Whisk together mascarpone, powdered sugar vanilla until smooth. Refrigerate the frosting until just set, about 30 minutes. Place 1 layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the remaining layers. Top with second cake layer; brush with 1/4 of syrup and . Grease the bottom and sides of two 9-inch round cake pans. Place one layer on a serving plate and spread about ¼ of the mascarpone icing on top. Top with another layer of cake and repeat. Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer. Grease and flour 3 9-inch cake pans. Preheat oven to 350° F. Line three 8-inch cake round pans with parchment paper. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…. Leave the parchment paper on to help stabilize the layers. loading. If this happens, stir in several tablespoons of cream with a rubber spatula—stir just until the mixture has smoothed out again. For the cake: Preheat the oven to 350°F. Place 1 cake layer, flat side up, on platter.  Similar to others, I did find that I needed to pull the cake much earlier than 40 minutes baking time (like at 32 minutes), which just saved it from being too dry. Make the sponge cakes: Place the egg yolks and 7 tablespoons of the sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed until the mixture is thick and very light in color, 4 to 5 minutes. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom. Voila!—a crumb-free surface for frosting.