Chocolate Berries Cake With Mascarpone

Recipe by Artandkitchen
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Dough
  • 120
    g butter (4 ounces)
  • 100
    g sugar (3 1/3 ounces)
  • 12
    teaspoon vanilla
  • 1
    pinch salt
  • 180
    g flour (6 ounces)
  • 12
    teaspoon baking powder
  • 1
    tablespoon cocoa powder
  • Cream
  • 250
    g mascarpone (6 ounces)
  • 125
    g Quark (4 ounces) or 125 g cream cheese (4 ounces)
  • 75
    g sugar (2 1/2 ounces)
  • 1
    tablespoon lemon juice
  • Berries
  • 450
    g mix berries (raspberries, strawberries, blackberries, blueberries or other berries, 15 ounces)
  • Glaze (substitute any fruit jelly)
  • 10
    g glaze, powder for tarts if possible red (0.35 ounces)
  • 1
    cup water (or as described on the jelly package)
  • 2
    tablespoons sugar (optional, if possible from berries or pomegranate) or syrup (optional, if possible from berries or pomegranate)
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DIRECTIONS

  • Heat your oven at 160°C ((320°F).
  • Mix butter, sugar, vanilla and salt until soft and smooth.
  • Add eggs one by one und mix until incorporated.
  • In a separate bowl mix together flour, baking powder and cocoa.
  • Add flour mix to egg mix and work until smooth.
  • Grease you baking mold (about 25 to 30 cm or 10 to 12 inches) and spread on it the batter.
  • Bake 25-30 minutes until through at 160°C (320°F).
  • Let cool down.
  • In the meanwhile prepare your cream mixing together mascarpone, quark, sugar and lemon juice.
  • Spread the cream over the cake base with a spatula.
  • Prepare the glaze as described on the package (I use http://www.curiosityshoptea.com/store/product/8550/Dr-Oetker-Red-Cake-Glaze/) adding sugar and if you like the syrup. Heat as decribed.
  • Let cool down 5 minutes.
  • Spoon or brush the glaze over the berries.
  • Let sit for 2 hours in the fridge.
  • Cut in pieces and serve.
  • Note: Change the berries depending from what you have on hand! You can add some liqueur to the jelly too!
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