Mascarpone-Filled Cake with Sherried Berries
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.8-10 Servings–For cake: 2 cups sifte
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at runningwildwellness.com.
Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Sifter
- Mixing bowl
- Hand mixer
- Wooden pick
- Cooling rack
- Chef's knife
- Plate
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
- Long serrated knife
- Kitchen scale
- Spatula
- Whisk
Ingredients
- 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup well-shaken buttermilk
- 1/2 cup Fino (dry) Sherry
- 1/2 cup sugar
- 4 cups mixed berries, cut if large
- 8 ounces mascarpone (1 cup)
- 1 cup chilled heavy cream
- 1/4 cup sugar
- Confectioners sugar
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