Cake with buttercream, mascarpone, and blackberries

Name: Cake with buttercream, mascarpone, and blackberries
Ingredients: For the base: 6 eggs; a pinch of salt; 150 g sugar; 150 g flour; 1 tsp baking powder. For the syrup: 180 ml warm water; 2 tbsp sugar; 4 tbsp lemon juice. For the buttercream: 250 g blackberries; 2 tbsp lemon juice; 200 g butter; 160 g powdered sugar; 500 g mascarpone. Additional needed: 100 ml liquid cream.

Dessert - Cake with buttercream, mascarpone, and blackberries by Liana A. - Recipia

Buttercream, mascarpone, and blackberry cake Welcome to the sweet world of baking! Today, we will indulge in an elegant and delicious recipe, perfect for any occasion, especially New Year's Eve. This buttercream, mascarpone, and blackberry cake will surely become the star of your table. Besides its refined taste, it is a true visual delight and will impress your guests. So, get ready to dive into the sweet universe of cooking! Preparation Time - Preparation time: 20 minutes - Baking time: 30 minutes - Total time: 50 minutes - Servings: 10 Ingredients For the sponge: - 6 large eggs - 1 pinch of salt - 150 g sugar - 150 g flour - 1 teaspoon baking powder For the syrup: - 180 ml lukewarm water - 2 tablespoons sugar - 4 tablespoons freshly squeezed lemon juice For the cream: - 250 g blackberries (fresh or frozen) - 2 tablespoons lemon juice - 200 g butter (at room temperature) - 160 g powdered sugar - 500 g mascarpone For decoration: - 100 ml liquid cream (optional, for decoration) Ingredient Details - Blackberries: These fruits are not only delicious but also rich in antioxidants, vitamins C and K, and low in calories. If you don't have blackberries on hand, you can use raspberries, blueberries, or even strawberries. - Butter: Choose high-quality butter to achieve a rich and creamy frosting. - Mascarpone: This Italian cheese is the key to a divine cream, bringing a creamy texture and delicate flavor. Preparation Instructions 1. Preparing the sponge: - In a large bowl, add the eggs and a pinch of salt. Use a mixer to beat them for 8-10 minutes until the mixture becomes creamy and triples in volume. - In another bowl, sift the flour together with the baking powder. Gradually add the flour to the egg mixture in 3 batches, sifting each time to avoid lumps. Try to incorporate the flour with a spatula using gentle up-and-down motions to maintain air in the sponge. - Pour the mixture into a baking pan lined with parchment paper (26 cm diameter) and place it in the preheated oven at 180°C. Bake for 25-30 minutes or until it passes the toothpick test (when a toothpick inserted in the center comes out clean). - Once baked, let the sponge cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Ideally, let it cool overnight to stabilize. 2. Preparing the syrup: - In a cup, mix the lukewarm water with the sugar and lemon juice until the sugar is completely dissolved. This syrup will add moisture and flavor to your sponges. 3. Preparing the buttercream: - In a small saucepan, add 150 g of blackberries with 2 tablespoons of lemon juice. Heat over low heat and let them simmer until softened (about 5-7 minutes). If needed, you can add a tablespoon of water. Once the blackberries are softened, strain them through a sieve to obtain a smooth puree, removing the seeds. Let the puree cool. - In a large bowl, mix the butter (at room temperature) with the powdered sugar for 1-2 minutes until creamy and airy. - Gradually add the mascarpone cheese, continuing to mix until well combined. Then, add a tablespoon of the blackberry puree, mixing well after each addition until the desired color is achieved. You can adjust the amount of puree according to your preferences. 4. Assembling the cake: - Place the first sponge on a serving platter and lightly soak it with the prepared syrup. Spread 3-4 tablespoons of the buttercream over the sponge, ensuring it is evenly distributed. - Cut the remaining blackberries into smaller pieces and place them on top of the cream. - Place the second sponge and repeat the process: soak, spread with cream, and add blackberries. - Place the third sponge, spread the cake with the remaining cream, and keep some for decoration. - Whip the liquid cream and use it to decorate the cake as desired. You can create swirls, flowers, or any shape you wish. Let the cake chill until serving, to firm up the cream. Serving and Variations This cake is perfect for serving at a festive table or simply to indulge in with a coffee. You can pair it with a fruit tea or sparkling wine for a touch of elegance. Also, if you want to add a touch of originality, you can try using other fruits, such as raspberries, blueberries, or even peaches. Useful Tips - For moister sponges: Make sure to soak each layer well, but don’t overdo it. - When refrigerated: The cake becomes even more delicious after a few hours in the fridge, when the flavors have time to meld. - Decorating: Be creative! You can add grated chocolate, coconut flakes, or even chopped nuts for an extra texture. Frequently Asked Questions 1. Can I use other types of cheese instead of mascarpone? Yes, you can use a ricotta-type cheese, but the texture and taste will differ. 2. How can I make the cake less sweet? Reducing the amount of sugar in the cream and syrup can help achieve a less sweet flavor. 3. Can I freeze the cake? It is recommended to freeze it without the whipped cream, as it will lose its texture. You can unwrap it, pack it well, and freeze it. Conclusion This buttercream, mascarpone, and blackberry cake is an excellent choice for any occasion, bringing a touch of refinement and flavor to every slice. The memories created around this dessert will add warmth and joy to your life. So, end your day with a dream dessert and don’t forget to share the recipe with your friends! Enjoy!

Cake with buttercream, mascarpone, and blackberries

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