Wednesday, July 02, 2014
Recipe: Blackberry and Cream Cake
I used a simple white cake recipe, anyone will do. The secret is the frosting and berries.
The frosting isn't frosting at all, it's whipped cream that is stabilized with mascarpone cheese. The cake is given a bit of moisture and kick with a sprinkling of white rum. There isn't enough to affect the flavor, just enough to give a little sparkle to the dessert.
I found delicious berries at the store and glazed them with some seedless preserves. The result was pretty and delicious.
Blackberry and Cream Cake
2 8"vanilla cakes
1 1/2 cups heavy cream
1 tsp vanilla
1 heaping tablespoon Mascarpone Cheese
1/4 cup White Rum
1 pint blackberries- about 16 - 20 berries
1/4 cup blackberry preserves, stirred until it's smooth
Slice each cake round so it is flat on top. (Remove the dome that bakes when the cake rises.)
Place one cake on a plate and place 2-3 pieces of waxed paper underneath the edges of the cake so the cake plate remains clean. After frosting the cake, the paper will be removed.
Whip the heavy cream until soft peaks form. Add vanilla and mascarpone. Whip until stiff peaks form, but do not over whip.
Chop 8 berries. Set in a small bowl. Add 1/2 cup whipped cream from large bowl to the chopped berries and stir to combine.
Sprinkle half the White Rum on the top of the cake that is on the platter. Spread the berry-whipped cream mixture on top of the cake.
Top berry frosted cake with second cake layer.
Sprinkle top of the cake with the remaining white rum.
Frost the cake with the remaining whipped cream. Set in refrigerator to chill.
Meanwhile stir berries with blackberry preserves so that the berries are glistening.
After the cake has chilled for 30 minutes, place glossy berries on top of the perimeter of the cake.
Chill until ready to serve.
Slice and serve.