Categories
Desserts Featured Recipes

Strawberry Compote and Mascarpone Cream Layered Vanilla Cake with Vanilla Buttercream

Strawberry Compote and Mascarpone Cream Vanilla Layer Cake with Vanilla Buttercream | Erica Robbin

  • Servings: 12
  • Difficulty: Moderate
  • Print

This Strawberry Compote and Mascarpone Cream Layered Vanilla Cake with Vanilla Buttercream is perfect for Summer.


Credit: ericarobbin.com

Ingredients

    STRAWBERRY COMPOTE AND MASCARPONE CREAM LAYERED VANILLA CAKE WITH VANILLA BUTTERCREAM:

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 whole eggs, beaten, room temperature
  • 3 cups cake flour, sifted
  • 1 1/2 tablespoons baking powder
  • 1 cup milk, warm
  • 1 tablespoon vanilla bean paste
  • 4 egg whites, room temperature
  • 1/2 teaspoon salt
  • 1/2 recipe Vanilla Simple Syrup
  • 1/2 recipe Mascarpone Cream, with added 1/2 teaspoon almond extract
  • 1 recipe Strawberry Compote
  • 1 recipe Swiss Meringue Buttercream Icing, with added 1 tablespoon vanilla bean paste
  • Decorations as desired, for the cake in these photos I used gum paste flowers and a bit of Homemade Whipped Cream for some additional piping detail

Directions

    STRAWBERRY COMPOTE AND MASCARPONE CREAM LAYERED VANILLA CAKE WITH VANILLA BUTTERCREAM:
  1. Cream butter, then gradually add sugar and whip until pale, light, and fluffy.
  2. Slowly mix in whole eggs.
  3. In separate bowl, combine flour and baking powder.
  4. In cup, mix the warm milk and vanilla.
  5. While mixing on low speed, slowly add flour mixture and milk mixture to butter mixture in alternating steps, starting and ending with flour until just combined and no white streaks remain.
  6. Example: mix in a third of flour mixture, half of the milk mixture, third of flour mixture, half of milk, last third of flour mixture.
  7. In separate clean bowl, whip egg whites and salt until firm peaks.
  8. Very gently fold in whipped egg whites into batter a third at a time until no white streaks remain.
  9. Bake in prepared pans at 350 degrees F (177 C) for 18-22 minutes until done.
  10. Allow cakes to cool in pan for 10 minutes, then remove cake and allow to cool completely on wire racks.
  11. Assemble cake by brushing Vanilla Simple Syrup over layers and layer on Mascarpone Cream, followed by strawberry compote.
  12. Ice assembled cake with Buttercream Icing and decorate as desired.

This cake is light and not too sweet. Typically I prefer to use straight-sided baking pans and square off the edges along with the caramelization for a more uniformed appearance, but I left the layers the way they were for this cake. Makes for a homemade style with layers that have the look of biscotti. I made the decorative flowers out of gum paste and used bit of Homemade Whipped Cream for some of the piping detail.

Strawberry Compote and Mascarpone Cream Layered Vanilla Cake with Vanilla Buttercream © 2018 ericarobbin.com | All rights reserved.

Strawberry Compote and Mascarpone Cream Layered Vanilla Cake with Vanilla Buttercream © 2018 ericarobbin.com | All rights reserved.

Let me know what cakes you have made or are planning to make this summer in the comments below!

Strawberry Compote and Mascarpone Cream Layered Vanilla Cake with Vanilla Buttercream © 2018 ericarobbin.com | All rights reserved.


 

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes

Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream

Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream | Erica Robbin

  • Servings: 12 servings
  • Difficulty: Advanced
  • Print

This is a soft, light, moist, and delicate sponge cake that is not too sweet.


Credit: ericarobbin.com

Ingredients

    SPONGE CAKE:

  • 6 large eggs, separated
  • 3/4 cup plus 2 tablespoons (6 oz) granulated sugar, divided in half (7 tablespoons each)
  • 1 3/4 cups cake flour, sifted
  • VANILLA SYRUP:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • RASPBERRY BUTTERCREAM:

  • 2 cups fresh (or frozen and thawed) raspberries soaked overnight in sweet wine such as moscato, port, or liquor of choice, drained, puréed, strained, may use food processor to refine texture if desired
  • 1 recipe of Swiss Meringue Buttercream Icing found here
  • MASCARPONE CREAM:

  • 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
  • 6 tablespoon granulated sugar
  • 1 lb (16 oz) mascarpone, softened
  • HOMEMADE WHIPPED CREAM:

  • 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
  • 3-6 tablespoon granulated sugar
  • Pinch of cream of tartar
  • 1 tablespoon vanilla

Directions

    SPONGE CAKE:

  1. Preheat oven to 375 degrees (190 C)
  2. Prepare two 9 inch cake pans with parchment rounds, do not grease.
  3. Whip egg yolks with half of the sugar (7 tablespoons) at high speed until thick and pale (5 minutes). Set aside.
  4. In separate, clean bowl, whip egg whites on medium speed, until soft peaks form.
  5. Then gradually add the remaining half of sugar (7 tablespoons) to egg whites, whipping until firm peaks form.
  6. Gently fold one-third of egg whites into beaten yolks.
  7. Sift half of the flour over top, slowly and gently fold in.
  8. Repeat with another third of egg whites and remaining half of flour.
  9. Fold the last third of egg whites just until no white streaks remain.
  10. Divide batter between prepared pans, bake for 18-22 minutes, until firm and golden.
  11. Transfer to cooling rack. After completely cool, may cut into layers and level as desired.
  12. VANILLA SYRUP:

  13. Prepare vanilla syrup by combining sugar and water in small saucepan over stove, let come to boil, then remove and allow to cool, then add vanilla.
  14. RASPBERRY BUTTERCREAM:

  15. Prepare raspberry buttercream by combining made recipe of Swiss Meringue Buttercream Icing with raspberry purée.
  16. MASCARPONE FILLING:

  17. Whip heavy cream and sugar until soft peaks form.
  18. Add mascarpone and continue to whip just until blended.
  19. *OPTION: After making raspberry buttercream, you can also gently fold it into prepared mascarpone cream if desired or alternate filling layers.

    HOMEMADE WHIPPED CREAM:

  20. Whip together heavy whipping cream, sugar, cream of tartar, and vanilla until fluffy.
  21. ASSEMBLY:

  22. For cake assembly, smear a bit of icing onto surface of desired serving plate, top with one cake layer.
  23. Brush layer with syrup.
  24. Pipe border around cake edges with whipped cream and fill center circle with mascarpone cream or raspberry buttercream (or combine mixtures if desired if you don’t want them to alternate).
  25. Repeat with remaining layers.
  26. Ice with homemade whipped cream and decorate as desired.

This sponge cake can be made and assembled in a variety of ways. Typically the sponge is layered with mascarpone cream and the cake surface is iced with raspberry buttercream but preserves are delicious as well.

I used 1M and 32 starred tips for the piping. I made this cake at about 1,000 feet (305 meters) elevation, it’s possible this recipe will need to be adjusted for higher elevations.

You can also make this a naked cake by leaving the side surfaces exposed for a more vintage effect.

Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream © 2018 ericarobbin.com | All rights reserved.

Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream © 2018 ericarobbin.com | All rights reserved.

Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream © 2018 ericarobbin.com | All rights reserved.

 

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!

Categories
Desserts Featured Recipes Toppings & Fillings

Mascarpone Cream

Mascarpone Cream | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Easy
  • Print

The balance of flavor and texture of this mascarpone cream is just perfect.


Credit: ericarobbin.com

You can add any flavor extract you like.

Ingredients

    MASCARPONE CREAM:

  • 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
  • 6 tablespoon granulated sugar
  • 1 lb (16 oz) mascarpone, softened

Directions

    MASCARPONE CREAM:
  1. Whip heavy cream and sugar until soft peaks form.
  2. Add mascarpone and continue to whip just until blended.
  3. Store in refrigerator.

Mascarpone Cream © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!