Pound Cake With Fresh Berries And Maple Whipped Mascarpone Recipes

MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES

Mascarpone-Filled Cake With Sherried Berries image

This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.

Provided by Shelley Wiseman

Categories Cake Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Fourth of July Backyard BBQ Blackberry Blueberry Raspberry Strawberry Fortified Wine Sherry Summer Birthday Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20

Ingredients

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk
For berries:
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large
For cream:
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar
Garnish:
confectioners sugar

Steps:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
Macerate berries:
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
Make cream and assemble cake:
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

POUND CAKE WITH FRESH BERRIES AND MAPLE WHIPPED MASCARPONE

Pound Cake With Fresh Berries and Maple Whipped Mascarpone image

Another one of those wonderful recipes featured on our local television stations noon day news show. This just sounds so very nice and delicious...I have got to make this for one of those special dinners, and I can make everything ahead and put it together just prior to serving how sweet can that be?

Provided by Chabear01

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 sara lee poundcake, cut into cubes
1 pint fresh strawberry, sliced
1 pint fresh blueberries
1/2 pint raspberries
1/4 cup water
1 tablespoon confectioners' sugar
1/2 cup peach schnapps
12 ounces mascarpone cheese
1/4 cup maple syrup
of fresh mint (to garnish)

Steps:

Place the large, diced pound cake into a storage container.
Combine the strawberries, blueberries, raspberries, water, sugar and peach schnapps, and mix well. Store in a separate container.
In a mixing bowl combine mascarpone cheese with real maple (not pancake syrup). Mix well and store in a container.
Place the pound cake cubes in the center of a bowl. Top with the marinated fruit. Place a nice dollop of the maple mascarpone on top and garnish with fresh mint.

Nutrition Facts : Calories 441.1, Fat 15.7, SaturatedFat 8.7, Cholesterol 165.8, Sodium 302.6, Carbohydrate 74, Fiber 6.4, Sugar 27, Protein 5.7

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