Summer Berry Layer Cake

This came from one of my best friend Dao’s idea!! She hosted a end-of-year-one midnight summer soiree party at her place, and requested for a fluffy marscapone summer berry cake. We are guilty of looking at the recipes during class.. But man, what would I do without this girl in med school ❤ :’)

For the recipe and more tips, please check out my other post at Roasted Strawberry Cupcakes. This cake is best if allowed to sit a day before using in trifles. Note that Genoise is supposed to be a dry cake, made specifically to take moist toppings so it could soak them up. Also, when warming up yolks to be whipped into pale ribbons, the ideal temperature should feel warm (kind of like baby’s milk)

Summer Berry Layer Cake
Makes 1 3 layer, 8 inch cake

Vanilla Genoise adapted from Genius Baking

4 large eggs, room temp
3 tablespoons hot unsalted butter
1 teaspoon vanilla
1 cup sifted cake flour or 1 cup pastry flour
2⁄3 cup granulated sugar
Strawberry (or other berry) jam to brush cake layers

Vanilla Mascarpone Frosting adapted from Buttercream Blondie

8 ounces  (226 g) mascarpone
8 ounces (226 g) heavy cream (stabilized)
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 cup powdered sugar

Decorations: Sugar Frosted Berries adapted from Embellishmints

Fresh Berries (blueberries, raspberries and blackberries)
1 Egg white
1 cup sugar

To make Vanilla Genoise

Oven to 350 degrees F. Line the bottom of three 8 inch round cake pan.

Combine the butter and vanilla in a small bowl. Set aside somewhere warm (you want the butter to stay melted). Combine the flour with 3 tablespoon of the sugar and sift again.

In the bowl of your mixer, combine the eggs and rest of the sugar. Place the mixing bowl over the double boiler and mix until body temperature. Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don’t disappear very quickly).

Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter. Fold in half the remaining, then the rest. Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined. Gently fold that back into the batter.

Divide between the pans and for 8” round pans, bake for 25-30 minutes (website has other measurements as well). The cakes should just begin to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.

Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment. Set aside until ready to use.

To make Vanilla Mascarpone Frosting

Whip heavy cream, powdered sugar and vanilla till stiff. Fold into mascarpone. Use right away.

To make Sugar Frosted Berries

Whip the egg white until it has soft white peaks and pour in the blueberries

Pull each blueberry out individually and toss in the cup of sugar until each berry is entirely coated in sugar. Lay each on a wooden board or pan without letting them touch each other

Leave them to air dry for a couple of hours, or if your’e in a hurry, put them into the oven on a low temperature with the door left open. The sugar and egg whites will set and be hard to touch, resulting in a crunch, sugar coating around each blueberry.

To assemble

Frost each layer with Vanilla Marscapone Frosting (thick layers, with extra strawberries if desired) and create naked cake design. Top with sugar-frosted berries


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