This Mixed Berry Mascarpone Cake is layers of genoise cake soaked with vanilla sugar syrup, filled with mixed berry compote and mascarpone cream.
Hello September!!! Hope everyone had a good summer. I know I did.
My daughter turned double digits. The big number 10. I remember bringing home this 7lbs 6oz baby who would not stop crying. In a years’ time she will be off to secondary school. It’s hard to take in that both my children are double digits. My son is almost 14. This is a lot to absorb. Where have the years gone?
With berry season almost over I thought I would share this mixed berry mascarpone cake. Summer is always the best time to bake with berries. It’s in abundance and not that expensive.
The cake starts off with a genoise sponge. This Italian sponge is light and tender. What I love about this cake is that it is not overly sweet which makes is ideal for soaking with syrups. I used a simple vanilla sugar syrup to soak my cake with. To infuse the syrup into the genoise sponge, brush the cake generously with the syrup using a pastry brush. Alternatively infuse the genoise sponges with liqueurs like amaretto, baileys or rum.
Another reason why I love genoise sponge is because it pairs perfectly with fruit. For this cake I used a variety of berries to make a compote. Strawberries, raspberry, blueberries, blackberries and cherries were pureed using a food processor and then cooked with sugar, lemon juice and corn starch until sauce has thickened. The sauce was left to cool to room temperature before using.
Make the mascarpone cream by beating together mascarpone and cream. The combination of the cheese and cream creates a stable yet light frosting. The frosting is sweetened by adding icing sugar.
Assembly the mixed berry mascarpone cake by spreading genoise cake with berry compote and mascarpone cream. All three elements of the cake together create a very delicious dessert.