Layer cake with Mascarpone cheese

cake with mascarpone cheese

When it comes to deserts we always like to stick to recipes. But one of the best memories I have of deserts is this one time where I read a story of a couple of kids baking a cake for a competition. I don’t know if one can actually bake something the way they did but I swear that the process sounded extremely tempting. Everything I could think of was there in there – pistachios, ice-cream, gems and so much more. And I did not even know what pistachios were at that age.

Feeling slightly inspired I set out to create a desert to bring out all the varying emotions going through my head. Custard, tiramasu, whipped cream, caramel… Ah! Too much. So finally after getting a hold over myself (I had been roaming around the supermarket like a confused Labrador for over 30 min) I decided to go for two flavours which I love – Blueberry and mascarpone cream. And while I roamed around in the place which I love more than a shoe store I found a berry extract with had …. (wait for it) blueberry, raspberry and blackberry. And like an Indian I thought ‘ek ke price me teen teen!’ WOW…

The point is that if you are planning to cook up, try going for some unchartered territory sometimes. Use flavours never used before and experiment. Contrary to belief, it is not that easy to burn up food (especially if you have a timer in the oven).

Layer cake with Mascarpone cheese and Berry filling

For the pound cake:

Pound cake

3 eggs (at room temperature)

1 ½ cup flour (maida)

¾ cup of granulated sugar (powdered sugar)

1 spoon baking powder

½ spoon of salt

1 spoon vanilla extract

½ cup oil

3 spoons milk

For the filling:

8 oz or one packet mascarpone cheese

Granulated sugar

Packaged raspberry/blueberry/blackberry extract

Recipe

Preheat oven to 177 degrees C and place rack in center of oven.
Butter a pan. Line the bottom of the pan with parchment paper.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In a bowl place the flour, baking powder, salt, and sugar and mix the ingredients together.
Add the oil and half of the egg mixture to this mixture.
Mix on low speed until the dry ingredients are moistened.
Gradually add the remaining egg mixture.
Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake for about 55 minutes or until the cake is golden brown.
Cool the cake for an hour and then slice it in three equal layers.
Beat the mascarpone cream in a bowl for about 5 minutes.
Add sugar and keep beating till it is of a smooth consistency (keep tasting to figure out how sweet you want it)
Add some berry extract to this cream and refrigerate the mixture for 30 min.