This layered naked cake is filled with mascarpone cream and fresh berries for a glamorous result, perfect for special occasions like birthdays or even a wedding cake. The outside is supposed to be left bare or unfrosted.
Ingredients
Garnish
- 1 sprig fresh mint leaves
- 1 tablespoon confectioners' sugar for dusting
- 1 ½ sticks unsalted butter
- 1 ½ cups white sugar
- 6 eggs
- 2 ¼ cups self-rising flour
- 1 tablespoon vanilla extract
Mascarpone Cream
- 1 cup heavy cream
- 4 ounces mascarpone cheese
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 cup blackberries
- 1 cup fresh raspberries
- ½ cup sliced fresh strawberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
Step 2
Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
Step 4
While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
Step 5
Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
Step 6
Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 453 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat15g | 75% |
Cholesterol162mg | 54% |
Sodium347mg | 15% |
Total Carbohydrate49g | 18% |
Dietary Fiber2g | 8% |
Total Sugars30g | |
Protein7g | |
Vitamin C9mg | 47% |
Calcium130mg | 10% |
Iron2mg | 9% |
Potassium130mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this