BERRY CREAM CAKE
Steps:
- Berry Sauce: Bring sauce ingredients just to a boil over high heat and simmer, stirring occasionally, 15 min. Transfer to a shallow bowl and cool, about 30 min. Chill, covered, until cold, about 2 hours. Preheat oven to 350F with oven racks in upper and lower thirds of oven. Butter cake pans and line bottoms with parchment or wax paper. Butter paper. ~ Pulse almonds with 1/4 cup sugar in a food processor until finely ground. ~ Beat together eggs and 1 1/4 cups sugar in large bowl on high speed until pale, fluffy, and tripled in volume, about 6 to 8 min. Beat in vanilla and salt until combined well. Stir together ground almonds and melted butter. Fold 1/3 of egg mixture into almond mixture to lighten, then gently fold in remainder. ~ Divide batter among pans (batter should be about 1/2 inch deep). Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans (cakes will rise, then collapse slightly), 18 to 25 min total. ~ Cool in pans on racks 10 min, then run small knife around edge and carefully invert onto racks. Cool completely, abt 15 min. Peel off paper. Mascarpone Cream: Stir together all mascarpone cream ingredients with a rubber spatula until smooth. Chill, covered. Assemble and Frost Cake: Center 1 almond layer on cake plate and spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2-inch border around edge of cake. Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top. Repeat layering, ending with mascarpone cream (for a total of three layers). Chill cake while making frosting. Beat cream with sugar, vanilla, and salt in a large bowl using clean beaters at high speed until it just holds stiff peaks. Frost cake with whipped cream, smoothing top and sides, then chill, uncovered, 1 hour. Just before serving, sift cocoa powder over top of cake.
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