Honey Mascarpone Cake

Honey Mascarpone Cake

For the new year I wanted to make a healthier cake, so I whipped up this honey yogurt cake, which is so dreamy in my book… It’s sweetened with honey and has a mix of wheat and almond flour, coconut oil, a touch of vanilla, and a dash of lemon. I love it because it’s not too sweet! just right with great depth of flavor. I was going to pair this with a zesty lemon buttercream but decided it would be a bit overpowering. What I really wanted was to pile whipped cream on top and dig in, but as many of you know, whipped cream is not stable and is just not well suited for a layer cake. The solution? A mascarpone whipped cream mixture which is so good I can’t even describe with words how creamy and light it is, it pairs perfectly with all the berries I jammed into it. Did I mention that I ate an entire cake over the course of a day during the recipe development?

Mascarpone Honey Cake

A dreamy honey yogurt cake filled with a mascarpone cream and berries. 

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 people
Author jkanell

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 3 cups almond flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 cups whole milk yogurt
  • 1 cup honey
  • 4 eggs
  • 2 tsp vanilla paste you can substitute with vanilla extract
  • 2 tbsp lemon zest zest of about two lemons
  • 1/2 cup coconut oil melted and cooled

For the Frosting

  • 18 oz mascarpone cheese room temperature
  • 3 cups heavy cream
  • 1 cup powdered sugar
  • 3 tsp vanilla extract

Berries

  • 2 cups raspberries
  • 2 cups blackberries
  • 2 cups blueberries

Instructions

  1. Grease and flour three 8" pans. If you have them, add wet cake strips to the edge of the pans. Pre.heat oven to 350F

  2. Sift the dry ingredients together in a larg bowl and whisk together.

  3. Add the wet ingredients into a meduim bowl and mix well. Make sure to distribute the honey well. 

  4. Add the wet ingredients into the dry and mix well.

  5. Pour the batter into the cake pans and distribute to edges.

  6. Bake for 25-30 minutes or until the centers are done. 

For the Filling

  1. Add the cream and sugar to a stand mixer fitted with a whisk a

  2. Whip the cream until it just starts to thicken

  3. Add the marscapone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.

  4. Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture. 

For the assembly

  1. Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.

  2. Push berries into the filling on the side of the cake then smooth out with an offset spatula.

  3. Pipe dollops of cream on the top edge with a large star tip. Top each dollop with a large blackberry. 

This cake has the softest texture and using the baking strips meant that there was no hard crust at the edge!

The mascarpone filling is deceptively light. There’s definitely a lot of milk fat in there but it’s not super-sweet so you feel like you could just keep eating it an not get that sick stomach feeling you get after over-indulging…

Cake is totally presentable at this stage. In it’s naked form I consider it a part of a balanced breakfast. 😆

Ready for smoothing and some strategically placed berries.

I know this is more of a Summer cake but, with all the berries available at the market I couldn’t help myself!

 

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