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European

Mixed Berry Lemon Mascarpone Cake
Ingredients
1/2 cup all-purpose flour (Crumb Topping)
1/4 cup sugar (Crumb Topping)
grated zest from 1 lemon (Crumb Topping)
2 Tbsp. unsalted butter, melted (Crumb Topping)
vegetable cooking spray (Cake)
3/4 cup milk (Cake)
1 Tbsp. apple cider vinegar (Cake)
2 cups all-purpose flour (Cake)
1 tsp. baking powder (Cake)
1 tsp. baking soda (Cake)
1 tsp. sea salt (Cake)
1 (3.4 oz.) pkg. lemon instant pudding mix (Cake)
2 lemons (Cake)
1/2 cup canola oil (Cake)
11/2 cups sugar (Cake)
3 eggs (Cake)
1 tsp. lemon extract (Cake)
1 cup mixed frozen berries (any combination of raspberries, blackberries, blueberries, and quartered strawberries) (Cake)
1 lemon (Frosting)
24 oz. mascarpone (Frosting)
1/4 cup half-and-half (Frosting)
11/4 cups confectioners' sugar, or to taste (Frosting)
1 pint strawberries, hulled and halved (Garnish- optional)
1 cup fresh blueberries (Garnish- optional)
1 cup fresh raspberries or blackberries (Garnish- optional)
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Mixed Berry Lemon Mascarpone Cake

Mixed Berry Lemon Mascarpone Cake

Mixed Berry Lemon Mascarpone Cake
  • Servings:Serves 10
  • Prep Time:20 minutes
  • Cook Time:40 minutes
directions
1. Prepare the crumb topping. In a medium bowl, combine all ingredients. Mix together with a fork or pastry blender until blended and crumbly. Set aside.
2. Prepare the cake. Preheat oven to 350 degrees F. Spray 2 (9 inch) round cake pans with cooking spray.
3. In a small bowl or glass measuring cup, stir together milk and vinegar. Set aside to thicken.
4. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pudding mix. Set aside.
5. Grate the zest from 1 lemon into another large bowl. Squeeze the juice from both lemons into bowl. Add oil, sugar, eggs, and lemon extract and blend together using an electric mixer on medium-high speed.
6. Add half the flour mixture, blending on low just until incorporated. Add milk-vinegar mix (which will look curdled; this is OK) and mix to blend. Add remaining flour and mix until combined. Divide batter evenly between the two prepared pans. Sprinkle half the frozen fruit evenly over each pan. Sprinkle crumb topping just on one cake. Bake until toothpick inserted into center of cakes comes out clean, about 30 to 40 minutes.
7. While cakes bake, prepare the frosting. Grate zest and squeeze juice from the lemon into a large bowl. Add remaining ingredients and use an electric mixer on medium speed to blend until well combined. Refrigerate at least 1 hour.
8. When cakes are done, cool in the pan on wire racks for 10 minutes. Invert cakes onto a plate, then reinvert onto the wire racks top side up and cool to room temperature.
9. Once cakes have cooled and frosting has set, assemble the cake. Place cake without crumbs bottom side up on a serving plate. Top with at least 11/2 cups frosting, and spread gently to the edge of the cake. Top with second cake, crumb side up. Cover the top cake and sides with frosting. If desired, decorate with fresh berries: place strawberry halves on a ring along the top of the cake; fill in the ring with blueberries and raspberries or blackberries. Refrigerate cake for at least 20 minutes to set. Cut into wedges and serve. Store in the fridge.
Source: Hannaford fresh Magazine, May - June 2015
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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