2cupsFriendly Farms Sour Cream480ml, room temperature
3/4cupSimplyNature Organic Wildflower Honey 180ml
¼cupSpecially Selected 100% Pure Maple Syrup60ml
1/2cupSimplyNature Organic Coconut Oil, melted and cooled120ml
4Goldhen Cage Free Large Eggs
2tspStonemill Pure Vanilla Extract
1tbspvanilla bean paste
2cupsstrawberries16oz, chopped, reserve 5 for top.
2cupsblackberries16oz, reserve 5 for top
For the Frosting:
18ozmascarpone cheese 540ml, room temperature
3cupsCountryside Creamery Heavy Whipping Cream720ml
1cupBaker's Corner Confectioner's Sugar145g
3tbspStonemill Pure Vanilla Extract
Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.
Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside. Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.
Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together. Give the sifted mixture a whisk. Make sure all the lumps are gone.
Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.
Add the wet ingredients into the dry and mix well. Add lemon zest.
Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.
Bake for 35 minutes or until the centers are done.
For the Frosting:
Add the cream and confectioner's sugar to a stand mixer fitted with a whisk
Whip the cream until it just starts to thicken
Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.
Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.
For the Assembly:
Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.
Push berries into the filling on the side of the cake then smooth out with an offset spatula.
Hull the strawberries.
Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.
What if you can’t find Mascarpone anywhere?!?A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature! It’s not exactly mascarpone but it will do in a pinch!