米ascarpone-Filled Cake With Sherried Berries

米ade this for my family tonight. INCREDIBLY delicious--the sherry syrup added a wonderful touch and I ended up pouring more of it all over my slice. I did use a decent Fino, like the recipe said, rather than my cheap cooking sherry, which I think was very important to the end result. The cake, the frosting, the berries--every element of this dessert is divine.

• cgcannon

• 10/23/2019

Wow this cake is excellent--incredibly rich and moist, with a fairly large crumb. The mascarpone filling is lovely and creamy and holds its whipped volume/structure well in the fridge--I stored it separate from the cake to avoid sogginess and assembled individual pieces upon serving. Following other reviewers' suggestions, I swapped in Grand Marnier for the sherry and added a lemon's worth of zest to the mascarpone filling--I think the citrus note was a wonderful addition, especially against strawberries and raspberries.

• sitagaki

• 6/10/2018

This is an excellent cake, and very simple to make. Texture is coarse, but well-flavored. I followed the recipe exactly. Made cake the day before. 5 hours prior to serving, I layered on the cream filling. About 30 minutes prior to serving, I spooned on the berries, and then slowly poured the remaining syrup over the cake. It's a forgiving cake: the top layer broke apart, so I used it as the bottom. The cream filling glued it all together so no one noticed it was broken. And the top was hidden by the berries. Definitely make again.

• dgaim

• Knoxville, TN

• 12/17/2017

I am not a great baker, but followed the directions carefully, and the results were delicious and impressive (imho, and per my hubby). This would be a great dessert for company. It's rich, though, so you may want to balance it out with some lighter dishes during the meal.

• fromageblanc

• Webster Groves, MO

• 6/28/2017

This was a delicious dessert. Cake and filling, berries and syrup were great. Thank you for the lovely recipe.

• bmwbigmamma

• Avoca Beach, New South Wales, Australia

• 1/9/2017

Delicious!!! Very moist cake. I assembled the cake as we ate it since it was just for the family & I didn't want it to get soggy.

• aedecoster

• Los Angeles, CA

• 10/24/2016

An easy and delicious dessert that is light and not too sweet. It instantly became one of our favorites. Although there is very little actual preparation time, you must remember to start well ahead of time so that the cake can cool before you cut it in half. I used unwaxed dental floss (unflavored!) to cut the cake, resulting in a perfect cut with very little waste. I made a couple of minor variations that we really liked: 1) Serving variation: I did not pour the sherried berries over the entire cake. Instead, individual slices of cake were placed on their side and this mixture was poured over the slice just before serving. Because sauce was poured on the cut surface of the cake, it was readily absorbed, making a delicious contrast to the sweetness of the cake. Do not do this until you are ready to serve the dessert or the slices will become mushy, Also, do not pour too much on each slice or it will overpower the other flavors. 2) Sherried berries variation: I mixed only one third of the raspberries with the hot sherry/sugar mixture (use the less attractive raspberries). This makes a wonderful sauce with ample raspberry flavor. The remaining raspberries were placed on each slice of cake and scattered on the plate. The sauce was poured over the cake and fresh raspberries immediately before serving. This preserves the juicy freshness of the ripe raspberries making a great seasonal dish.

• djar

• Seattle, WA

• 7/3/2016

Very easy and delicious. Next time I will put the berry mix right on the cake to moisten it just before serving. Doing it at time of serving does not let the juices penetrate the cake and it can be a bit dry.

• sugarchinni

• Toronto, ON Canada

• 6/27/2016

Such a beautiful, delicate tasting cake. We skipped the sherry because we had a few people in the group who would have been affected by the flavor but otherwise stayed true to the recipe. It was beautiful. Next time, I may use almond extract in the cake but otherwise think it was delicious, not too heavy and just perfect for our luncheon's dessert.

• juniornyc

• New York City

• 6/26/2016

这是一个美味的蛋糕,很容易使。米y tween daughter and I spend an afternoon making this, and we were both very proud of the results. I couldn't find my vanilla extract, so I used pure lemon extract instead. I added lemon zest to the cream filling, and it was nicely balanced. I skipped the alcohol in the berries and used a mixture of pomegranate and blueberry juice, which was very tasty and pretty. This will be a regular in our house. The combibation of flavor and texture with the simplicity makes it a great recipe. Oh, I couldnt find my buttermilk that I am certain was in my fridge, so I added 1 tablespoon of lemon juice to 1 cup of milk and let it sit for 10 minutes while I creamed the butter and sugar. Worked fine.

• nightfall

• Baltimore, MD

• 6/11/2016

我昨天做了这个给我女儿的生日。The flavors were wonderful. I chose not to put the berries on top but served them on slices of the cake because there was going to be a lot leftover and I didn't want the cake to get soggy. It's is very elegant and wonderful on a hot summer day.

• tomelace

• "Hot"lanta

• 6/11/2016

I was skeptical about this recipe. The photo did not make it particulatly appealing. However, I trusted the reviews and decided to make it for a luncheon. It was fantastic. The cake was delicious and moist. It did not have a sweet cake like texture. I followed the recipe and used sherry, which was delicious, but I will try the Grand Marnier as another reviewer suggested. I would suggest putting more of the berry mixture on the cake then you normally might think is enough--don't worry, all will be eaten!

• Anonymous

• Va

• 6/10/2016

butter milk is curd mixed with milk or milk and vineger mix?

• tasnimpumpwala

• 6/9/2016

What a great cake. So simple yet full of delicious flavours. Baking with buttermilk is always a delight. I added a bit of lemon zest to the mascarpone filling just to bump up the flavour a bit. This will be a staple in my house going forward.

• prairiegirl1

• Ottawa, ON

• 5/28/2016

my sense is that reviewers who find this recipe dense or "cornbread-like" aren't following the recipe. a) use cake flour, b) sift. these are steps i admittedly will usually try to work around, but as I was making this for a birthday party, i did followed the instructions. my only departure was to add a bit of almond extract to the cake because, well, i almost always do. fabulous. another time i might try doubling the frosting and frosting the whole cake. i think you could change around the liquer for the berries based on what you have on hand and still achieve stellar results.

• mundlenyc

• new york, ny

• 9/19/2015