Simple Delicious Recipes
Starting off the summer with this Fresh Berry Cream Cake. Three layers of soft, fluffy and tender vanilla sponge filled with whipped mascarpone cream and topped with fresh berries. This delicious cake is easy to make and perfect for any occasion.
There are three parts to this cake.
First is the vanilla cake. Made with cake flour, oil and yoghurt for a softer fluffy cake. I added in vanilla bean paste to give the cake an intense vanilla flavour. It is a bit pricey, however totally worth adding to your cake.
The other part to this cake is the mascarpone whipped cream. Mascarpone is my secret weapon to making stabilised whipped cream. This Italian cheese also makes the whipped cream decadent and creamy.
Finally, the fresh berries to garnish the cake. Strawberries, raspberries and blackberry are some of my favourites.
The vanilla cake is made with basic baking ingredients you probably have. Each ingredient serves a purpose, so I wouldn’t recommend any substitutions.
Cake Flour- It contains a lower percentage of protein which makes a soft, fluffy and light vanilla cake.
Baking Powder- Gives the cake it’s rise.
Salt- Balances the sweetness.
Unsalted Butter + Vegetable oil: Oil gives the cake a moist texture, whilst the butter adds in rich buttery flavour.
Sugar- Caster or granulated sugar sweeten the cake.
Vanilla Bean Paste- Provides a more intense vanilla flavour. You can also use good quality vanilla extract.
Eggs- Provides structure, stability, flavour and richness to the cake.
Yoghurt- Greek yogurt brings a slight tang and gives the cake a nice moist texture.
Milk- Whole milk makes the crumb extra rich and adds moisture.
This mascarpone whipped cream is great for frosting cakes, as a topping cheesecake or for making Tiramisu. To make this, you will need whipping cream, icing sugar and mascarpone. Mascarpone is an Italian cheese that has a creamier texture and has a subtle flavour. I love using it to make whipped cream as it stabilises the whipped cream and holds it shape. The cream can be made a day in advance.
To make the mascarpone whipped cream, you will need:
Wash your berries in a diluted vinegar bath made with 250ml (1 cup) vinegar to 750 ml (3 cups) water. This will remove any bacteria and help the keep the pesky mould away and help the berries last longer. Drain the berries in a colander and rinse under cool running water. Finally, spread the berries on paper towels, and pat and roll lightly with towel to dry them well. We want to remove the moisture from the berries.
Store the berries in sealable container lined with paper towels. Leave the lid partially open to avoid trapping moisture.
Bake your cake a day in advance. Let the layers cool before wrapping with cling film and chilling in the fridge until you are ready to frost the cake. Chilled cake cakes make for fewer crumbs and are easier to decorate.
Trim the dome off the cake using a serrated knife to get a level cake. This ensures the cake layers will stack evenly.
Place the cooled cake layer cut side down on your cake plate or board. This way you have a smooth surface to work with.
Use an offset spatula to evenly spread the frosting over the top of the cake.
Every bite of this light cake with the fluffy cream and juicy berries is amazing.
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