Berries & Mascarpone Cream Cake Recipe
House made pound cake topped with fresh berries and frosted with mascarpone, an Italian cream cheese.
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Ingredients
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Cake and Topping
Method
Instructions
- 1
Make the Pound Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- 2
Cream the Butter and Sugar
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- 6
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 8
Prepare Mascarpone Cream
In a mixing bowl, whisk together the mascarpone cheese, heavy cream, and powdered sugar until soft peaks form.
- 9
Assemble the Cake
Once the cake is completely cool, frost the top with the mascarpone cream and top with fresh mixed berries.
- 10
Serve
Slice the cake and serve. Enjoy your Berries & Mascarpone Cream Cake!
