LEMON BERRY / KIWI MASCARPONE CAKE

By BobLongo

Ingredients

• For Cake Layers:
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) white granulated sugar
• 8 oz (227 g) mascarpone cheese, softened
• 1 tsp vanilla extract
• 1 cup (237 ml) milk
• 6 large egg whites, or 4 whole eggs
• 2 cups (250 g) all-purpose flour
• 4 tsp (16 g) baking powder
• 1/4 tsp salt
• lemon zest from 2 large lemons
• 1 cup fresh berries or Kiwi
• 1 tablespoon cornstarch
• For Frosting:
• 24 oz (680 g) mascarpone cheese, softened
• 1 tsp vanilla extract
• 3 cups (375 g) confectioner's sugar
• 1 cup (236 ml) heavy cream, chilled
• zest from 1 large lemon
• 3 cups fresh berries, for filling and garnish

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans and grease the sides.
Prepare the cake batter first. In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy. Add the milk and mix again for a minute until the mixture is smooth.
In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then fold gently but thoroughly, mixing just until the flour is incorporated.
In a small bowl, toss the mixed fruit with the cornstarch until the fruit is well coated. Add the fruit and lemon zest to the batter and fold in gently. Divide the cake batter evenly between the three pans. Bake in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the comes out clean. Remove the cake layers from the oven and cool completely on a wire rack.

Once layers are cooled, prepare the cream frosting. Place the softened mascarpone cheese and vanilla into a mixing bowl and whisk on high speed for 2 to 3 minutes, until the cheese is smooth and creamy. Add the confectioner's sugar gradually, mixing until all the sugar is incorporated. Add the chilled heavy cream, then whisk on high speed for 3 to 4 minutes, until the frosting is light and fluffy. Add the lemon zest last and mix for another 30 seconds.
To assemble the cake, spread a very generous amount of frosting between each layer and add mixed berries and fruit between the layers and on the top. Smooth additional frosting over the top and sides. Cake can be enjoyed right away, or refrigerated for later.
Servings : 8-12