318CENTRAL.COM COOKBOOKARCHIVE LIBRARY

ITALIANO BERRY CAKE

Brought To You By 318Central.com and Chef Dief

It’s Springtime, and this is the best time to make this incredibly fresh, layered cake, as all the fresh berries you want are at the grocery store right now. You will need a stand mixer. Do not let all the ingredients and steps make you shy away from this recipe. It’s worth the time to make it. The first thing you want to do is to shop for all the ingredients/materials, and then put everything on the counter that you’re going to use. You can find the 10-inch pans in the Walmart cake department. It is important you use 10-inch pans so the mix bakes properly. This cake will not last long and will serve a dozen easily. It definitely welcomes in Spring …

Bon Appètit, Chef Dief

Cake
8 eggs
1 1/2 cups sugar
1 tsp Vanilla
1 1/2 cups flour
2 tsp baking powder
2 tsp baking powder
2 tsp corn starch

Cream
2 pkgs cream cheese (soften cheese)
1 8 oz pkg. Mascarpone Cheese
1 tsp almond extract
1 tsp vanilla
2 cups heavy whipping cream

Simple syrup
2 cups water
3/4 cup of sugar

Berries
1 1/2 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 cup blackberries

First, placed parchment paper inside 10-inch cake pan and, with a pencil, mark a round circle around the pan, then, cut out. Spray the sides of the pan and place the parchment paper on the bottom of the pan.

In a stand mixer, beat the eggs with the whisk attachment then add sugar as you continue to beat on a high speed. Beat in the vanilla after the eggs have become fluffy. Sift the flour, baking powder, and cornstarch. Next, fold it into a batter with a large whisk, slowly retaining air in the batter. Split the batter in the two cake pans and bake for 20 minutes. After the cakes have cooled, cut them completely in half with a serrated knife.

In the bowl of the stand mixer, add the cream cheese and Mascarpone Cheese, powdered sugar, almond extract, vanilla extract and mix. In another bowl beat the heavy whipping cream until it becomes whipped cream with stiff peaks. Using a spatula, fold that cream into the cream cheese mixture, cover with saran wrap. Put mixture in the refrigerator for two hours.

In a sauce pan, bring water to a boil, add sugar and sauté for 15 minutes or until water gets a little thick. Put the simple sugar in a spray bottle and spray one side of each of the cut pieces as you prepare them for the filling. Spread the cream cheese filling on each layer and add as much fruit as you want. Repeat until you get to the top, and then frost the top and the sides and decorate with fruit.

 

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