Oooh la la. This Marscapone-Filled Cake with Sherried Berries is/was divine. Again, to me it is a dessert, not a cake, and it was like a very grown-up elegant version of strawberry shortcake. The cake itself was excellent - almost like a pound cake. I did cook it 3-5 minutes too long (forgot to re-set the timer) but it was still great.
We served this at a garden party on Memorial Day weekend. It was a breath of fresh air after all those triple layer cakes...this one took 1 measly 9" round cake pan. Slice that cake in half - the cake was sturdy and tall enough to withstand this. I made the cake the night before and put it in the fridge covered over night. On the day of the party, I macerated the berries about 6 hours before serving (recipe said only 15 minutes-2 hours). And I made the marscapone cream filling in advance & assembled the cake once at the party...I was worried the cream would get crushed - that was not a problem at all since the cream is pretty firm.
This cake is easy to make. In fact, my 9 year old nephew made the entire cake portion all by himself with me supervising. Maybe he should have done the berries too, b/c I messed them up and had to recover. To macerate the berries involves fino sherry (borrowed from my in-laws so as to use a much better sherry than the cooking crap I had on hand) + sugar. So I dumped in the sugar and then the sherry on top of the berries. And then I read the recipe again. I was supposed to first dissolve the sugar in the sherry by boiling it in a saucepan and then dumping it on the berries. Enter the photo above where I strained out the sherry and some sugar to boil and add back. The end result was just fine - not too alcohol-y either. Yummm.
This cake would be a great base-cake for other frostings.
This marscapone + cream + sugar whipped into a thick whipped cream is AWESOME. You could definitely use this as a whipped cream replacement for other desserts.
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