Berry Cream Cake

Recipe by Peggy L.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
  • Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
  • Chill, covered, until cold about two hours.
  • Make Almond Layers:
  • Put oven racks in upper and lower thirds of oven and preheat to 350°F.
  • Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
  • Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
  • Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
  • Beat in vanilla and salt until combined well.
  • Stir together ground almonds and melted butter (1 1/4 sticks).
  • Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
  • Divide batter among pans (batter should be about 1/2 inch deep).
  • Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
  • Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
  • Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
  • Cool completely about 15 minutes.
  • Carefully peel off parchment.
  • Make Mascarpone Cream.
  • Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
  • Chill, covered.
  • Assemble Cake.
  • Center 1 almond layer on cake plate.
  • Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
  • Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
  • Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
  • Chill cake while making frosting.
  • Frost Cake.
  • Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
  • Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
  • Just before serving, sift cocoa powder over top of cake using a sieve.
  • Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
  • Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.
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