- Today we're making the most
insanely tasty and beyond moist
berry cake topped with mascarpone whipped cream
and lots and lots of fresh berries.
I made the American flag, but you could
totally make your country's flag
out of any berries you want.
Starting off this delicious cake by
sifting all of our dry ingredients.
2 1/4 cups of all purpose flour
and teaspoon of baking powder.
A teaspoon of kosher salt.
1 1/2 cups of granulated sugar.
Feel free to cut back on the sugar if you want.
My mom always cuts the sugar
in every recipe in half,
so if you want to be like my mom,
cut in half and things still taste delicious.
Give the dry mixture a quick whisk.
For the wet mixture, I'm adding in
240 ml or one cup of whole milk.
60 ml or 1/4 cup of sour cream at room temperature.
If you don't have sour cream,
you can sub in yogurt, that's totally fine,
just use full fat.
One tablespoon of vanilla extract.
Now, we are adding in six egg whites, also room temperature.
These are perfect to make
a lemon curd, a raspberry curd, a blackberry curd,
any kind of curd you want, or a custard or a flan.
So many delicious things to do with this,
just make sure you cover it.
And then when you use them, you're probably going to
want to strain them, so the membranes are
going to not be added to whatever you use them for.
Give our wet mixture a quick whisk (mixture whisking).
All right, now we can set that aside
and start creaming our butter.
Into our standing mixer fitted with a paddle attachment,
we're adding 3/4 of a cup
of unsalted butter at room temperature.
And just cream it up a bit (mixer turning).
Okay, now we're going to add
our dry mixture in, so get in there.
Normally, there's a giant cloud of flour.
Okay, so we're going to beat this for a bit,
scrape the bowl down,
and just get a crumbly mixture together (mixer turning).
Okay, I just wanted to show you this beautiful crumbs.
All that fat is coated in flour.
This is called the Reverse Creaming Method,
and it's giving you a crumb that's going to be
nice and moist, tender, and not really bread-y,
because the gluten in the flour can't activate as much
since it's coated in fat.
The batter's almost done, so right now
I'm going to add in half of the wet mixture,
give it a mix, and then add the remaining half in
after like a minute of mixing.
(mixer turning)
Now it's time for the 2nd half.
That is a nice, beautiful, creamy batter.
Just scrape the bottom down to make sure
there's nothing hanging out there, not getting mixed in
and mix for another few seconds (mixer turning).
So, I'm take a cup of these beautiful, ripe raspberries
and I'm going to chop them in half
and then toss them in flour, along with some blueberries.
They're pretty large, so I
just don't want to add them in whole,
because they're going to turn into a beautiful watery mess.
I'm going to add these into a bowl.
I'm also going to add in 1/2 a cup of blueberries.
I'm going to coat with a little bit of lemon juice.
Give it a toss.
So, I want to get them wet.
And, I'm going to sprinkle with a little bit of flour
while I toss them.
That should prevent the fruit from
all sinking to the bottom.
We want to have a little bit of
a distribution here people.
Final step for the batter is to fold in your fresh fruit.
Just make sure you mix by hand and don't overwork
the berries, because they will fall apart.
This is optional, but I lined my
baking tin with parchment paper.
It's going to give me a really clean release.
I bought a ton of berries for this cake
and I can't help myself,
so I'm adding in some more raspberries and blueberries.
Just press them down and they'll be totally fine.
You don't have to add more, but I love berries.
What can I say?
Place in the oven to bake for 40 minutes.
It takes a while, because of all that
moisture from the fruit.
Make sure you turn your pan around half way through,
so that it bakes completely evenly.
Once your cake is out of the oven,
let it set for a few minutes,
so you can handle the pan
and then transfer to a cooling rack
and remove the parchment paper.
So my cake is cooled, and now
it's time to make our frosting.
You can do anything you'd like,
however this cake is going to be amazing
with a mascarpone whipped cream.
For those of you who don't know,
Mascarpone is like an Italian style cream cheese,
but it has the taste of cream,
so imagine taking a taste of heavy,
like Double Cream or Whipping Cream wherever you're at,
it's like that, but it's solid,
so when you incorporate that into the whipped cream,
it still tastes like whipped cream,
but it's much more solid and it won't
fall apart and turn into foam and just get really messy
like a pure whipped cream cake can.
Starting off by adding 3 cups of cold heavy cream
into my standing mixer fitted with a whisk attachment.
I'm going to add in 1 cup of confectioner's sugar.
Normally I would sift it, but I think it'll okay.
It's not a buttercream and
I'm not really piping it, so 1 cup confectioner's sugar.
If you want to by the way, you can totally
use a little bit less sugar in your whipped cream.
It'll be totally fine, especially if your berries
are beautiful and sweet and seasonal
like they are in the summer,
because you want that taste to really shine through
and not mask it with a ton of sugar.
(mixer turning)
Add a teaspoon of vanilla in.
There's something about whipped cream
that makes me so happy no matter what.
All right, so just take a look at it.
That's a nice consistency.
I got a sample of different vanillas.
It was really interesting.
I used Madagascar vanilla,
but they also gave me Tahitian vanilla
and Mexican vanilla and each one
tastes a little different.
I wish I had the vocabulary to describe it,
but you should go ahead and experiment
with different kinds of vanilla,
because they do impart a slightly different flavor
to your baked goods.
Okay, now it's time for our all important mascarpone.
The only thing I have to stress to you
is that you can't over-whip it,
so I'm going to plop it in, make sure it's
room temperature, and then whip for like three seconds.
If you need to whip more,
just do it by hand using your spatula.
If you over-whip the mascarpone,
it kind of curdles a bit and
turns into more of a cheese.
It still tastes good, but it looks less appetizing,
especially for our cake,
which I'd like a smooth for.
Now, I'm adding in my 8 ounces
of room temperature mascarpone.
Whip it for like three to five seconds on low.
(mixer turning)
I still have a bit of mixing to do,
but I will be doing that by hand.
I just want to show you
the consistency before I take a test.
You can see, it's a little bit thicker and
it is still nice and fluffy.
(sighs) That's really good.
Okay, now it's time to assemble our cake and get started.
This is optional too,
but I'm trimming the edges just so I
have that beautiful, clean, perfect look.
This cake is really tender,
so I'm using an ice cream scooper
to add my mascarpone frosting on.
It's going to give me a lot of frosting,
because each bite has to have as much frosting as possible.
This stuff is delicious.
Use an offset spatula to smooth everything out.
I'm also going to smooth the edges out.
I really want to have a nice even base for my flag.
(upbeat music)
I sketched out my American Flag
and then I used those proportions
to transfer my design just using a ruler and a toothpick.
Now I have a guide for my flag cake.
You can totally do this freehand,
but I'm not that good people (laughs).
Add your blueberries and raspberries onto the cake.
If you have access to ripe, delicious berries,
this is like your dream cake.
(upbeat music)
And it's ready to serve!
If you love fresh berries, if you love summer
and creamy things, moist delicious cake maybe?
This is for you.
You have to make it, it's so good.
Do you see all these berries in here?
I've been nibbling on this between each take
and it's taking a lot a takes to say this (laughs).
Thanks for watching.
If you have any questions, leave it in the comments below
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