Kathrin, will this get me on your blog? That was the question of a friend when she recently baked this mascarpone berry cream cake for her own (!) wedding celebration. Of course - what a question! After all, I can't hold back the recipe for this delicious cake! So before autumn limits the range of fruit to apples and pears (and perhaps plums and quinces) again, there is plenty of fruit today. The more colorful the berries, the prettier the cake can get. But only if you consider the following tip: Spread the blackberries, currants, blueberries, raspberries and whatever you like on the cream only when you want to serve the berry cake very soon. Otherwise, you may find that the cream mascarpone mass is no longer white, but grey-blue. Especially blueberries can leave really nasty colors in creams and cake doughs - I've already experienced them myself :-(.
Weddings between classic cake buffets and sweet tables
But back to the wedding. What I once again noticed at this celebration: The internet (and of course food blogs) is teeming with tips and photos of sweet tables and candy bars at weddings. Apparently a real wedding trend. But I've never seen a Sweet Table "live" before - and we've been invited to a lot of weddings lately.
So is this just another alleged must-have that brides are talked into during the preparation of their party? As pretty as sweet tables are (you just have to google pictures of them, wow!) - somehow I like it more when there are classic desserts and an excellent big cake buffet with traditional as well as new things at wedding parties. I'm always in favor of baking trends - but at my own wedding, I still wouldn't have wanted pink cake pops, dotted lollypop cookies and pink marshmallows...mhhh...
Hopefully, I'm not making enemies with these thoughts now. If so: May I offer you a piece of delicious cream berry cake with sponge cake ;-)?
Cream Berry Cake with Mascarpone
For the dough
- 6 eggs
- 170 grams (0.8 cups) sugar
- 75 grams (0.6 cups) flour
- 50 grams (0.4 cups) cornflour
- 40 grams (0.5 cups) cocoa powder
For filling and covering
- 600 grams (4 cups) berries, e.g. blackberries, blueberries, currants
- 200 milliliters (0.8 cups) cream
- 1 sachet cream stiffener
- 90 grams (0.8 cups) icing sugar
- 400 grams (1.8 cups) mascarpone
- Preheat the oven to 350°F (circulating air). Separate the eggs. Beat the egg whites until stiff, gradually adding the sugar. Carefully add the egg yolks.
- Mix the flour with the cornflour and cocoa, sieve, dust over the egg mass and carefully fold in.
- Fill the dough into a springform pan, smooth out and bake in a preheated oven for approx. 25 to 30 minutes. Cool completely and remove the ring from the tin. Cut the base horizontally once.
- Wash the berries, drain, and pat dry. For the cream, whip the cream with 2 tablespoon icing sugar and 1 sachet of cream stiffener until stiff. Stir the mascarpone with the remaining icing sugar until smooth and gradually stir in the cream. The cream becomes even firmer in the fridge.
- Coat one base with about half the cream and cover the second cake base. Decorate the cake with the rest of the cream and the berries.
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