• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, H, C
MineralsIodine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. For cake : 2 cups sifted cake flour (not self-rising; sift before measuring)

  2. 1 t. baking powder

  3. 1 t. baking soda

  4. 1/2 t. salt

  5. 1 stick unsalted butter , softened

  6. 1 cup sugar

  7. 1 t. pure vanilla extract

  8. 2 large egg s

  9. 1 cup well-shaken buttermilk

  10. For berries: 1/2 cup Fino (dry) Sherry

  11. 1/2 cup sugar

  12. 4 cups mixed berries, cut if large

  13. For cream : 8 ounces mascarpone (1 cup)

  14. 1 cup chilled heavy cream

  15. 1/4 cup sugar

  16. Garnish: confectioners sugar

Instructions Jump to Ingredients ↑

  1. Mascarpone-filled cake with sherried berries Active time: 45 min. Start to finish: 2 hours. Makes 8 to 12 servings Make cake: 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. Sift together flour, baking powder, baking soda, and salt.

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

  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. Macerate berries: 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. make cream and assemble cake: Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

  7. 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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