This is an outstanding cake. It is subtly sweet and fluffy. The fresh fruit is dreamy with just a touch of vinegar and sugar to bring out the seasonal flavor. The mascarpone whipped cream filling is to die for. I wrote on my printed copy of the recipe “Best whipped cream ever!” And it really is. The cake comes together easily, even though the instructions look long. Fresh fruit is such an easy and pretty cake topper, assembly is a cinch.
This is the third time I’ve made this for a birthday. I think I’m going to keep getting requests for it. There’s a reason the original recipe has 4 out of 4 forks on Epicurious and a plethora of rave reviews. I highly recommend this cake for any special occasion. Or if you’re just in the mood for cake.
Mascarpone-filled cake with peaches and berries
Recipe from Epicurious with a few modifications from Destination Belly
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk
¼ cup balsamic vinegar
¼ cup sugar
4 cups mixed fruit, cut if large (I used peaches, blackberries, and blueberries)
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
¼ cup sugar
Make cream and assemble cake:
Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature. Berries can macerate at room temperature up to 2 hours.
My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.