Cake - Lemon mascarpone cake mary berry recipes
Author: Darlene Young
This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd.
Lemon Blueberry Cake
This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd. A moist oil-based cake that's fluffy and is truly the best blueberry cake ever!
Provided by: Julianne Dell
Total time: 38 minutes
Cook time: 23 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 18
Provided by: Julianne Dell
Total time: 38 minutes
Cook time: 23 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 18
Ingredients:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons- zested and juiced (see below)
- 1 teaspoon (5ml) Lemon (or vanilla) extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml) (or milk)
- 1/4 cup (59ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon Curd
Nutrition:
- Serving Size: 1 slice
- Calories: 672 calories
- Sugar: 60.1g
- Sodium: 370mg
- Fat: 32.6g
- Saturated Fat: 21.1g
- Carbohydrate: 89.9g
- Fiber: 2.4g
- Protein: 8.4g
- Cholesterol: 112.6mg
- For the Cake:
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
- Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix just until the flour starts to incorporate.
- Finally, add the remaining dry ingredients and remaining buttermilk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Toss the blueberries with 2 tablespoons of flour. Then gently fold the blueberries into the batter, saving a small handful to drop on top of the cake batter.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Drop the remaining blueberries on top. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
- For the Frosting:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
- Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
- Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at high speed until stiff peaks form.
- Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
- Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling.
- Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.
- Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
- Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use an icing smoother to remove any excess frosting. You can take the end of your offset spatula and gently place them against the sides of the cake as your rotate your cake to add a little texture.
- Use remaining frosting to pipe the florets on the top of the cake using an Ateco 809 tip (large open round). Garnish with lemon slices and leftover blueberries. This cake must be refrigerated.
Mascarpone Cake with Berries
Use mascarpone cheese to make this delicate not-too-sweet moist cake studded with fresh berries and cut yourself a wedge to go with tea or coffee for an afternoon snack. Serves 8
Provided by: Ciao Italia
Yields: 0 servings
Number of ingredients: 10
Provided by: Ciao Italia
Yields: 0 servings
Number of ingredients: 10
Ingredients:
- 1-1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons grated orange zest
- 5 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 cup mascarpone cheese
- 2 cups fresh blackberries, blueberries or raspberries, divided
- 1 tablespoon flour
How to cook:
- Butter and line a 9 x 1-1/2 inch cake pan with parchment paper. Set aside.
- Preheat oven to 350°F.
- In a bowl combine the flour, baking powder, salt and orange zest.
- In a separate bowl, whisk together the butter, 3/4 cup sugar, eggs, extract and cheese until smooth. (Alternately use a hand mixer.)
- Mix the dry ingredients with the egg mixture.
- Dust 1 cup of berries with 1 tablespoon flour and fold them into the batter. Transfer into the cake pan and bake until firm and golden brown, about 35 minutes.
- Cool on wire rack.
- Place the remaining 1 cup berries and the 2 tablespoons sugar in small saucepan and cook over medium heat until the berries begin to exude their juice. Lower the heat and continue cooking until the mixture thickens slightly. Cool and set aside.
- To serve: Dust the cake with confectioners’ sugar and cut into wedges. Serve with some of the berry sauce spooned over the top.
Carrot Cake with Mascarpone Topping
A classic cake recipe from Mary Berry's 100 Cakes and Bakes book. The gorgeous and moist carrot cake is crowned with a creamy mascarpone topping and walnuts.
Provided by: Mary Berry
Yields: 0 servings
Cuisine: American
Number of ingredients: 13
Provided by: Mary Berry
Yields: 0 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
- 150g (5oz) light muscovado sugar
- 50g (2oz) walnut pieces, chopped
- 100g (4oz) carrots, coarsely grated
- 2 ripe bananas, mashed
- 2 large eggs
- 150ml (¼ pint) sunflower oil
- For the topping:
- 250g (9oz) mascarpone cheese
- 2–3 tsp vanilla extract
- 2 tbsp icing sugar, sifted
- About 25g (1oz) walnut pieces, chopped
How to cook:
- Preheat the oven to 180°C/Fan 160°C/gas 4. Lightly grease a deep, round 20cm cake tin and line the base with non-stick baking parchment.
- Put all the ingredients for the cake into a large bowl and mix until thoroughly blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin and gently level the surface.
- Bake for 50–60 minutes, until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or a blunt knife, turn the cake out onto a wire rack and leave to cool completely.
- For the topping, put the mascarpone cheese into a small bowl, add the vanilla extract, icing sugar and walnuts and beat together. Spread evenly over the top of the cake. Store the iced cake in the fridge.
