STRAWBERRY MASCARPONE CAKE
Don't let the number of steps in this recipe fool you -it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. -Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.
Nutrition Facts : Calories 677 calories, Fat 48g fat (22g saturated fat), Cholesterol 196mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 10g protein.
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Abdulfetah Ahmed Tayib
[email protected]I love this cake! It's the perfect combination of sweet and tart.
Vathiswa Bonga
[email protected]This cake was a bit more work than I expected, but it was worth it. It was so delicious and everyone at the party raved about it.
Avery Boccella
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great. My friends and family loved it.
ROB FULLER
[email protected]This cake is so easy to make and it tastes like it came from a bakery. I will definitely be making it again.
Damian Davis
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The cake was amazing!
Atif Baloch
[email protected]My family loved this cake! It was the perfect dessert for our special occasion.
Ankamah Felix
[email protected]This cake is stunning! I can't wait to try it.
GM Rohim 120
[email protected]I've made this cake several times and it's always a winner. It's so moist and flavorful.
Official Benawa tv
[email protected]This is one of my favorite cakes. It's so easy to make and always turns out perfect.
Ashlyn Ortega
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was easy to make and the results were stunning.
Shafiq Katende
[email protected]This cake was absolutely delicious! The combination of strawberries and mascarpone was perfect, and the cake was so moist and fluffy. I would definitely make this again.