![]() ![]() The remaining raspberries were placed on each slice of cake and scattered on the plate. This makes a wonderful sauce with ample raspberry flavor. Do not do this until you are ready to serve the dessert or the slices will become mushy, Also, do not pour too much on each slice or it will overpower the other flavors.Ģ) Sherried berries variation: I mixed only one third of the raspberries with the hot sherry/sugar mixture (use the less attractive raspberries). Because sauce was poured on the cut surface of the cake, it was readily absorbed, making a delicious contrast to the sweetness of the cake. Instead, individual slices of cake were placed on their side and this mixture was poured over the slice just before serving. I made a couple of minor variations that we really liked:ġ) Serving variation: I did not pour the sherried berries over the entire cake. I used unwaxed dental floss (unflavored!) to cut the cake, resulting in a perfect cut with very little waste. Although there is very little actual preparation time, you must remember to start well ahead of time so that the cake can cool before you cut it in half. It instantly became one of our favorites. I assembled the cake as we ate it since it was just for the family & I didn't want it to get soggy.Īn easy and delicious dessert that is light and not too sweet. Thank you for the lovely recipe.ĭelicious!!! Very moist cake. Cake and filling, berries and syrup were great. It's rich, though, so you may want to balance it out with some lighter dishes during the meal. This would be a great dessert for company. ![]() I am not a great baker, but followed the directions carefully, and the results were delicious and impressive (imho, and per my hubby). The cream filling glued it all together so no one noticed it was broken. It's a forgiving cake: the top layer broke apart, so I used it as the bottom. About 30 minutes prior to serving, I spooned on the berries, and then slowly poured the remaining syrup over the cake. 5 hours prior to serving, I layered on the cream filling. This is an excellent cake, and very simple to make. Following other reviewers' suggestions, I swapped in Grand Marnier for the sherry and added a lemon's worth of zest to the mascarpone filling-I think the citrus note was a wonderful addition, especially against strawberries and raspberries. The mascarpone filling is lovely and creamy and holds its whipped volume/structure well in the fridge-I stored it separate from the cake to avoid sogginess and assembled individual pieces upon serving. Wow this cake is excellent-incredibly rich and moist, with a fairly large crumb. The cake, the frosting, the berries-every element of this dessert is divine. I did use a decent Fino, like the recipe said, rather than my cheap cooking sherry, which I think was very important to the end result. INCREDIBLY delicious-the sherry syrup added a wonderful touch and I ended up pouring more of it all over my slice. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Halve cake horizontally with a long serrated knife. Let stand 15 minutes.īeat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Discard paper and reinvert cake onto rack to cool completely.īring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Run a knife around edge of cake to loosen, then invert onto a plate. Step 5īake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Rap pan on counter several times to eliminate air bubbles. Spread batter in cake pan, smoothing top. Add flour mixture in 3 batches, mixing after each addition until just combined. With mixer at low speed, beat in buttermilk until just combined. Add eggs 1 at a time, beating well after each addition. Step 3īeat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Sift together flour, baking powder, baking soda, and salt. Line bottom with a round of parchment paper, then butter parchment. Butter a 9-inch round cake pan (2 inches deep). Preheat oven to 350☏ with rack in middle. ![]()
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