Recipe for previous Post

This is especially for Merisi


Mary Ann Cake with Mascarpone and Berries

Mascarpone is a soft fresh Italian cheese made from cream, with a texture reminiscent of sour cream. Delicate in flavor, this rich cheese pairs deliciously with fresh fruit.

For the cake:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
16 Tbs. (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
1 cup milk

For the topping:
2 cups mixed berries, such as blueberries, raspberries and sliced strawberries
4 Tbs. granulated sugar
6 oz. mascarpone cheese, at room temperature
1/3 cup sour cream, at room temperature
1/4 tsp. vanilla extract
1/2 cup chilled heavy cream, beaten to soft peaks
Confectioners’ sugar for dusting (optional)
Preheat an oven to 350°F. Grease and flour a Mary Ann cake pan.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.

Just before serving, prepare the topping: In a nonreactive bowl, combine the berries and 2 Tbs. of the granulated sugar and stir until well blended. Set aside.

In a small bowl, using a rubber spatula, gently combine the mascarpone, sour cream, vanilla and the remaining 2 Tbs. granulated sugar. Fold in the whipped cream. Spoon the mascarpone mixture into the well of the cake, spreading it to the edges. Arrange the berries on top of the mascarpone mixture. Dust the cake with confectioners’ sugar. Serves 12 to 16.

Williams-Sonoma Kitchen.