This cake is beautiful and delicious. The light white cake goes well with the berries and sweet marscapone-whipped cream topping. This is such a favourite in my family that I had to put it on a hiadus for a few years because they asked me make it too much. This recipe is from Williams-Sonoma and uses a specialized pan, but you can subsitute that for a 9 inch flan or cake pan that is at least 2 inches deep.
For the cake:
2 cups all-purpose flour
2 tsp baking powder
1 tbs salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 tsp vanilla extract
1 cup milk
For the topping:
2 cups mixed berries (e.g. blueberries, raspberries, strawberries)
2 tbs powdered sugar
6 oz mascarpone cheese, at room temp
1/4 tsp vanilla
1 cup chilled heavy cream, beaten to soft peaks
Special equipment: 9 inch cake pan, at least 2 inches deep or a flan pan of the same size
Preheat oven to 350F. Grease and flour the cake pan.
In a medium bowl beat the butter with an electric mixer on medium speed until smooth and creamy, 1-2 mins. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3-5 mins, stopping the mixer occasionally to scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape the sides of the bowl.
Beat in the vanilla.
Reduce the speed to low. Add the baking powder and mix until combined. Add the flour in three additions, alternating with the milk and beginning and ending with the flour. Beat just until blended and no lumps of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 mins. Transfer the pan to a wire rack and let cool for 15 mins. Carefully turn the cake out onto the rack and let cool completely, at least 1 hr.
Just before serving, prepare the topping. In a medium bowl, beat the mascarpone, vanilla, cream and powdered sugar until soft peaks form. Spoon the mascarpone mixture on top of the cake and spread to cover most of the top. Arrange the berries on top of the mascarpone mixture. Dust the cake with confectioners’ sugar.
Note: I have used a different cake pan in the picture above. So don’t worry about missing the scalloped edges on your cake.
Recipe adapted from the recipe from Williams-Sonoma