One of our favorite spring/summer dessert made with Darigold Heavy Whipping cream and loaded with 4 different berries, fluffy vanilla spongecake and the most incredible mascarpone Chantilly filling.
1 1/2 cups Sugar
1 tsp Vanilla
1 1/2 cups Flour
2 tsp Baking Powder
2 tsp Corn Starch
16oz Cream Cheese, softened
8oz Mascarpone Cheese
3 cups Powdered Sugar
3/4 tsp Almond Extract
1 1/4 tsp Vanilla
2 Cups Darigold Heavy Whipping Cream
2 cups Water
3/4 cup Sugar
1 1/2 cups Strawberries, chopped
1 cup Blueberries
1 cup Raspberries
1 cup Blackberries
Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside.
In the bowl of a stand mixer, beat the eggs with the whisk attachment until foamy. This will take about 4 minutes. Then slowly add the sugar. Continue to beat it on high speed.
Once the egg and sugar mixture becomes fluffy and airy (an additional 4 minutes of mixing), beat in the vanilla extract.
Sift the flour, baking powder, and corn starch. Then fold it into the batter using a large whisk. Don’t mix it around too quickly… You want to retain as much air in the batter as possible.
Divide the cake batter between the two cake pans and bake for 20 minutes at 350 degrees Fahrenheit.
Let the cake cool completely then slice each cake in half using a serrated knife.
In the bowl of a stand mixer combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.
In a separate bowl beat the heavy cream using an electric mixer. Beat until stiff peaks form.
Using a spatula, fold the heavy cream into the cream cheese mixture. Cover and refrigerate for about 1 to 2 hours.
Meanwhile, in a saucepan whisk together 2 cups of water with 3/4 cup sugar. Bring the sugar to a boil and drop the heat to low. Let it sit over the stove top for 15-20 minutes, or until the mixture begins to thicken. This will be the syrup.
Spray 1 side of each cake layer with the syrup.
Assemble the cake by spreading the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry. (I did about 1/4 cup of each.
Place another cake layer on top and repeat step 12. Continue this until you have placed the 4th cake layer. Then cover the top and sides of the cake with the remaining cream. Top with extra berries for a beautiful pop of color.