Vanilla Cake with Mixed Berry Topping
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
5 h.
Preparation
Ingredients
for
12
- For the cake
- 6 egg yolks
- 6 egg whites
- 1 cup sugar
- 1 tsp vanilla extract
- 1 ¼ cups flour
- 6 Tbsps Corn starch
- For the filling and topping
- 2 cups heavy cream (very well chilled)
- 2 cups Mascarpone
- 0.333 cup sugar
- 3 cups fresh Strawberries (hulled, washed and dry)
- 1 cup fresh Blueberries (washed and dry)
- 1 cup fresh Raspberries (washed and dry)
- ¾ cup almonds (slivered)
- 3 Tbsps butter
- 0.333 cup sugar
Preparation steps
1.
Preheat oven to 350 F. Grease and lightly dust with flour a 9" springform pan.
2.
For the cake, in 2 mixing bowls separate the eggs. With electric mixer beat egg yolks with 1/2 cup sugar and the vanilla extract until foamy. Beat the egg whites until the form soft peaks, slowly add other 1/2 cups of sugar beating until stiff peaks form. Add egg whites on top of egg yolk mixture. Sift together flour and cornstarch over eggs and carefully fold mixtures together. Turn batter out into prepared pan, smooth over the top and bake 30-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven, allow to slightly cool. Run knife around inside edge of pan to carefully loosen cake. Remove from cake pan to a cooling rack, allowing to cool for about 2 hours.
3.
Once cool, slice the cake horizontally creating 3 equal layers. On bottom layer place approximately half of the fresh strawberries.
4.
In mixing bowl whip the heavy cream until stiff. Combine sugar and mascarpone together in separate bowl. Fold gently into whipped cream.
5.
Spread approximately 1/3 of cream over the top of the strawberries and place layer number two on top. Spread a thin layer of cream over layer two and place remaining layer. Complete frosting with remaining mascarpone cream. Attractively arrange berries on top of the cake and chill for at least 4 hours.
6.
In small frying pan add 3 tablespoons butter with 1/3 cup sugar. Heat until carmelized and light brown in color. Stir in slivered almonds. Drop mixture by teaspoonful onto parchment paper and leave to cool. Decorate lower edge of cake with candied almonds just before serving.
