Thursday, May 28, 2009

Lemon Berry Cake with Mascarpone Filling

We enjoyed a lemon berry cake with a mascarpone filling at a restaurant, and I was inspired to duplicate it for my birthday.

The restaurants that serve the lemon berry cake buy it ready-made from Sysco Foods. The information on the Sysco website states: "Two layers of moist cream cake with cranberries, blueberries and cinnamon streusel baked into each cake then filled with fruit and a lemon mascarpone cream."

The recipe I used is for a firm cake. If you prefer a moister cake, you may want to use a different recipe for the cake part. One of my readers told me they used Joy of Cooking's Sour Cream Cake recipe for the cake part., and said it was "light, moist and incredibly yummy!"





Lemon Berry Cake with Mascarpone Filling
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Ingredients for Two Layer Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 pound (1 stick) salted butter
1/4 cup finely minced lemon zest
1 cup sugar
3 eggs
1 cup sour cream


Preheat oven to 350 degrees. Butter two 8" round baking pans and set aside. Prepare crumb topping and set aside.


Streusel topping:
1 cup all-purpose flour
2/3 cup granulated sugar
grated zest of 1 lemon
dash of cinnamon
8 Tbs. (1 stick) of butter, melted


Using a pastry cutter, cut in butter until your crumb topping resembles peas. You want crumbs, so don't overmix.


Cake instructions:


Sift together flour, baking powder and baking soda, and set aside.


With a mixer, cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs, one at a time, beating after each addition until thoroughly incorporated. Scrape down the bowl as needed. On low speed, add the dry ingredients in three batches alternately with the sour cream in two batches, beating only until incorporated after each addition. Scrape batter into buttered pans and smooth the top. Sprinkle each cake batter with half of crumb topping and 1/2 cup (or more) of mixed berries (I used a frozen mixture of blackberries, blueberries, strawberries and raspberries). Bake for 30 to 45 minutes, until a cake tester or toothpick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.


Once cake has cooled, remove from pans. (Once cool, I wrapped each layer individually in foil and kept refrigerated until I was ready to use)


Prepare the mascarpone cream filling:
12-ounces mascarpone cheese, cold
1/4 cup light cream (half & half)
4 tbsp powdered sugar, or to taste
grated zest of lemon - optional


Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff. Spread cream filling over a cake layer, sprinkle with a handful of fresh blueberries, and top with the second cake layer. Refrigerate at least two hours and serve cold.


My notes:


This dessert is served cold, and keeps well in the fridge for 3-4 days.


You can drizzle some raspberry sauce on the plate for a nice presentation.


I sprinkled with confectioners sugar.

Thank you for stopping by!

Debbie

23 comments:

  1. I remember...it looks so good and PRETTY with the bow ;)

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  2. You KNOW this was one of my favorites!! I;ll have to look back at my photos to see if I still have mine - yours is much prettier than the one I made but it was sooo goood!!!

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  3. I bet this does not LAST 2 or 3 days--it wouldn't at my house! i think I would like the mixed berries better also. It is a beautiful dessert too!

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  4. Debbie, great flashback. I remember when you first tasted this in the restaurant and that they wouldn't give you the recipe.

    Glad you persevered and came up with a great version on your own. Yours is so pretty and the ribbon is the perfect finishing touch.

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  5. oh yummmmm. I want a piece..NOW~ Happy Foodie Friday! Have a great weekend ~ Susan

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  6. What a gorgeous dessert. Save a piece for me.

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  7. Ok, now this is really tempting. Just by looking at the photo, I can tell you're a real foodie! I love food and especially sweets. Right now I am trying to get into better shape, but I am definitely making this when I reach my goal for a treat! This looks incredible!!! One of my favorites from today! Head on over to my blog and browse a while, if you like what you see, click the "follow" button on the right so we can inspire one another often!

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  8. Your cake sounds wonderful...I am going to save the recipe. I have sworn off sugar for 3 months.

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  9. I should have made that today! I forgot..I had blueberries so I made a blueberry cheese tart
    I must try your recipe..I know how hard you worked on it!

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  10. It looks amazing and I need to make it since I like to play with flour:)
    Joyce

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  11. I remember this well Debbie and had meant to try it but haven't. Must change that! Its beautiful and more special since you created the recipe yourself. I snuck a few minutes at work..waiting for Randy to come pick me up to head to the aeropuerto :-)

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  12. Uh oh, this recipe is very dangerous... blueberries AND Mascarpone??? OH MAN!

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  13. ButterYum, I used a round 8" cake pan. Enjoy!

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  14. Thanks for clarifying the cake pan size. I appreciate it! Take care!!

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  15. Gorgeous looking cake -- and lemon with berries --pure heaven!
    Thanks
    Cass

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  16. One of my favorite restaurants had a dessert exactly like this and it was amazing! The restaurant closed last year and ive been craving it ever since :) sweet!

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  17. Hi there...I know this in a older post, but I found it through a search for "Lemon Berry Mascarpone Cake". I work at a coffee shop, and we buy this cake frozen and sell it by the slice...which is probably why the restaurant you first had it at wouldn't give you the recipe...b/c they didn't KNOW it! :)
    Anyway, I loved this cake from the moment it hit my lips and have been meaning to try to recreate it at home. So I thought I'd do a search first and see what I could find. Of course, I found your blog, and your recipe. I'm going to try it tomorrow!
    But, how many berries did you use? The recipe doesn't specify.

    I will most certainly be blogging about this cake after I make it, so I'd love it if you'd come check it out!
    Thanks so much!

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  18. Thats hilarious!!I too had a slice of this cake at a little Italian restaurant. The cake was served chilled and was as wonderfully beautiful as it tasted. I too wanted the recipe , as they wouldnt give it out.So I came upon your page doing a search for Lemon Berry Mascarpone cake. To do it myself. Those cheaters, I bet theirs was storebought as well:)your recipe sounds very similiar to the cake I had. So I will give it a try and let you know how it comes out!!

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  19. I used your recipe for the streusel and filling (minus the lemon zest) and the Joy of Cooking's Sour Cream Cake recipe for the cake part. It was light, moist and incredibly yummy! Thanks for doing the bakework (legwork) for this recipe. Also, instead of mixed berries I used 3/4 cup blueberries for each cake half (1 1/2 cups total). Total bake time at 375 was 35-40 min.

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  20. Hello Dougherd, not sure if you will see this message but the JOC Sour Cream Cake sounds wonderful too. I will try that recipe and compare. Thank you for leaving me a comment.

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