Sunday, November 4, 2012

"THE" CAKE

On Blogger, I view my stats from time to time. Today, I am sharing a post that has received the most views. 10,121 to be exact. It all started when I ordered Lemon Berry Mascarpone Cake at a restaurant. Recently, I was lucky enough to receive a box of "THE" CAKE that Sysco makes, so I took a picture of the ingredients for you. There are a million ingredients, and we will NEVER be able to duplicate this cake at home. But my recipe comes close, and we are loving it.



This is the Sysco cake that I photographed. 




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
=============================

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!
xxoo
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

12 comments:

  1. My heart aches for all the people on the east coast affected by Sandy.
    Debbie, that cake has to be good...did you see it has 700 calories per serving, OMG, there goes the diet! Thanks for sharing your version...I have everything on hand, too...

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  2. The only word I keep coming back to is "horrible" when I think about the storm. The cake looks great, no doubt it's amazing with a nice strong cup of coffee:@)

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  3. I know, Debbie, I am praying for all the people still suffering from Hurricane Sandy. Your cake looks wonderful. Thanks for sharing your version of this special cake.

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  4. A wonderful recipe worth repeating, Debbie! I'm sure your version is much healthier with fewer ingredients that we can trust ;)

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  5. Excuse me while I drool all over my keyboard :)
    I agree with Savoring Time in the Kitchen, above.
    I like recipes that contain fresh pronounceable ingredients.

    Thanks for sharing.
    Your blogging sister, Connie :)

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  6. It really is so sad to see the devastation that Sandy left. I hope things get back to normal soon for all those that have been affected. Your cake looks scrumptious! I love the photo with the bow -so cute. Thanks for sharing:)

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  7. Oh my word~ that cake is divine! Next time I see one of those Sysco trucks parked I'm going to want to break in :) I'd love to try your version!

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  8. Debbie! Can you please post the link to Sysco's page where they list this cake? I have been trying to find it for hours! :(
    Thanks!
    Nancy

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  9. in the Sysco ingredients list...propylene glycol?! Yuck!

    ReplyDelete
  10. in the Sysco ingredients list...propylene glycol?! Yuck!

    ReplyDelete
  11. Just tried Sysco's cake a food show today. BEST.....CAKE.....EVER!!!!!!

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  12. Great recipe, my only issue was that this is a very dry cake. I know it was said that it would be, but I guess I didn't think it would be THIS dry. Also, if this is your first time working with mascarpone cheese, be careful not to overwork the filling or it will curdle. I still like this recipe, my cake came out beautifully, just a tad dry.

    ReplyDelete

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