Friday, October 2, 2009
FLASHBACK FRIDAY - Lemon Berry Cake
I'm way overdue in participating in Flashback Friday with Suzy at Kitchen Bouquet, my apologies dear friend! Make sure you check out Suzy's blog and link to other "Flashbacks"!
My flashback was a creation by Debbie at Mountain Breaths, Lemon Berry Cake with Mascarpone Filling. Debbie recreated this cake after she enjoyed it at a restaurant,it does taste delicious and is a nice change from the old stand-by cakes we make in a pinch. I used raspberries and blueberries in my version. Thanks Debbie for sharing this wonderful recipe!!
Lemon Berry Cake with Mascarpone Filling
Two Layer Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 pound (1 stick) salted butter
1/4 cup finely minced lemon zest
1 cup sugar
1 cup sour cream
Preheat oven to 350 degrees. Butter two 8" round baking pans and set aside. Prepare crumb topping and set aside.
Sift together flour, baking powder and baking soda, and set aside.
With a mixer, cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs, one at a time, beating after each addition until thoroughly incorporated. Scrape down the bowl as needed. On low speed, add the dry ingredients in three batches alternately with the sour cream in two batches, beating only until incorporated after each addition. Scrape batter into buttered pans and smooth the top. Sprinkle each cake batter with crumb topping and mixed berries (I used a mixture of blackberries, blueberries, strawberries and raspberries). Bake for 30 to 45 minutes, until a cake tester or toothpick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.
Once cake has cooled, remove from pans. (Once cool, I wrapped each layer individually in foil and kept refrigerated until I was ready to use)
Prepare the mascarpone cream filling:
12-ounces mascarpone cheese, cold
1/4 cup light cream (half & half)
4 tbsp powdered sugar, or to taste
Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff.
For the crumb topping:
1 cup all-purpose flour
2/3 cup granulated sugar
grated zest of 1 lemon
8 Tbs. (1 stick) of butter, melted
Mix together until it looks like little peas.
I used a bag of frozen mixed berries. It gives it a great flavor to
include all four berries.
This dessert is served cold, and keeps well in the fridge for 3-4 days.
Optional: You can drizzle some raspberry sauce on the plate, or sprinkle with confectioners sugar