- [John Kanell] Today I'm showing you how to make
my very favorite triple berry cake.
There are so many delicious berries in season
right now that you can not avoid
making a delicious cake with them.
This cake has a creamy, dreamy, mascarpone frosting
that's not too sweet and just delicious.
It's also huge.
This is like a big, big cake.
Okay, let's get started.
Starting off by sifting the dry ingredients,
and that includes three cups of all purpose flour,
a heaping tablespoon of baking powder,
half a teaspoon of kosher salt.
And there is almond flour
but we're going to do that separately.
So lets sift this part out first.
Give that a head start on mixing it.
And now for the almond flour,
which has so many lumps in it,
you always have to sift almond flour FYI.
Now we're gonna sift our two cups of almond flour.
Think almond flour gets lumpy
because there is a natural oil in the almonds,
and when you grind them up
and they sit in bag for a while,
it kinda tends to lump up a bit.
Especially when pressures applied FYI.
All right, now we're gonna give this a nice whisk.
This cake has three, eight inch layers,
so it is a lot of batter.
Use your big bowls.
Setting that aside, and now for our wet stuff.
The wet ingredients, I'm starting off with
two cups of sour cream and I love sour cream
because this gives you a ton of moisture.
If you don't have it you can go ahead and use
regular whole milk yogurt,
and that will be totally fine.
Add four whole eggs in now.
I'm using two teaspoons of vanilla bean paste,
which I love because you get
a really nice vanilla flavor from it
and the beauty of all the little seeds mixed in.
However, vanilla extract is totally fine too.
Don't worry.
Get it all out, because you don't want to waste it.
All right, gonna give this a whisk,
just to get it started.
Now I'm adding in half a cup of coconut oil,
which I melted so it will mix better.
I'm addicted to coconut everything,
so I love the very subtle taste
imparted by the coconut oil in this cake,
but if your not a fan or you can't get ahold of it,
go ahead and use vegetable oil.
It will be totally fine.
And now for our sweetners.
So what do we have to do,
add in one quarter cup of maple syrup
and three quarters of a cup of honey.
I just gave this a little bit of a warm up
in the microwave like for 25 seconds
so that I could mix it in more easily,
because the honey is very thick.
The last ingredient to add into the wet mixture
is the zest of one lemon.
I love lemon, it will really wake up those berries
and give you a beautiful aroma.
Totally optional though, so if you don't like it
or if you think its gonna interfere
with the other flavors, leave it out.
That tastes really good.
That's gonna be a good cake.
Set that aside, let all the flavors work together
while we prep our pans.
I'm prepping my pans just by buttering them
and then when the coat them with a little bit of flour.
That's all they need.
If your having problems with releasing the cake,
it's probably under baked.
That's the main culprit in having cake
that kinda clings to the pan and breaks.
If you over bake the cake it will plop right out
and be hard as a rock so, watch your cake carefully.
All right, now I'm taking a heaping tablespoon of flour
and toss it in the pan and kick it around.
I'm combining the wet and dry ingredients in my
standing mixer because I'm worried that it
will spill out of my regular bowls.
We'll see what happens.
All right, dry ingredients into the bowl.
Now our delicious wet ingredients into the bowl,
after we add a paddle attachment on.
And now I'm gonna carefully pour in my wet ingredients
and then give it a mix.
Now its gonna mix on low.
There will be some bowl scraping.
I'm just telling you ahead of time.
Some dry ingredients caught in the bottom
so just use our spatula and pull them up.
Okay, all mixed and now it's time to add our
batter to the pans.
We're almost done.
I love seeing all the specks of vanilla in this batter.
Take a look. So Beautiful.
I transfer my batter to the pans
and now I'm gonna weigh each pan,
see if their roughly the same.
If their not, I'm gonna transfer a little batter
here and there until their mostly equal.
This will make sure I have a nice even cake layers.
Last step before these go into the oven
is to add my cake strips on.
These are really important because they
cool the edge of the cake down
and they let it bake more evenly.
It gives me a taller layer that's
fluffier on the sides and perfect.
These are going into the oven at 350 for about
half an hour or so, or until the centers are set.
So I'll let you know in the subtitles below
what the exact time was.
My layers baked for 35 minutes
and let them cool in the pans for an additional five minutes
and now we're gonna see if they release properly.
Fingers crossed.
This smells like heaven.
Now it's time to start the butter cream
and I'm so excited about this because
it's not actually butter cream.
It's a whipped mascarpone frosting.
It's light as air, creamy, but not cloyingly sweet at all.
So it will really let the berries stand out
and these delicate flavors in the cake as well.
First off, three cups of cold heavy whipping cream
into my standing mixer.
Three cups.
It's a lot of whipped cream but it's a big cake.
I have a cup of confectioners sugar
and I'm just gonna sift it in
just in case there's any lumps.
When I mix I'm gonna start off low
and then increase gradually.
I'm just used to doing that.
I think you can do it any way you like.
As long as it whips up.
Okay, that whipping cream is nice and thick.
It's not over whipped though.
Delicious.
Right now I'm gonna add a tablespoon of vanilla.
Just a quick whip.
Now I'm gonna add my mascarpone in, and this is amazing.
If you haven't tried it before, mascarpone cheese is like
whipped cream but much thicker.
But it tasted like whipped cream,
it doesn't taste like cheese at all,
so you can add it to things.
Becomes silky and creamy and the case of the whipped
cream it will help stabilize it
so the cake doesn't collapse.
Cause that's not gonna happen on my watch.
All right I'm adding in two containers of this or
about 16 ounces.
Make sure the mascarpone is room temperature.
That's very important.
We're gonna beat this until the mascarpone is incorporated
but I wanna warn you not to over beat it
because it can become grainy, which nobody wants.
Don't be afraid to mix it just a bit
and then fold by hand just to finish it off,
and make sure it's all distributed.
You really don't want to over whip it.
For decoration, I piped on my mascarpone whipped cream,
added a selection of berries throughout,
and then piped on some more of that whipped cream.
Add that second layer on and your gonna repeat the process.
Pipe a layer of the whipped cream on top of the cake,
then give it a nice smooth with you bench scraper.
Use an offset spatula for the top if you have one.
I wanna see a ton of fruit poking out from this cake,
so I'm pushing in a bunch of different berries,
and then giving it one final smooth with my bench scraper.
Use a large star tip to pipe some dollops on top,
and then alternate adding strawberries and blackberries
for a final touch.
Okay, so you have to make this cake.
It's so delicious.
All those ingredients work perfectly together.
And I'm not just tooting my own horn.
Thank for watching.
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