Strawberry Mascarpone Tea Cake
May 26, 2021
King Arthur Baking Co. 2021 (I used the weight measurements) Oven 350°, 9″ spring form pan
Cake
CAKE
2 C (240 g) Unbleached all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 TB (113g) unsalted butter softened
1 C (198 g) sugar
2 large eggs room temp.
1/2 tsp vanilla extract
1/2 tsp Fiori di Sicilia (orange extract)
3/4 C (170g) sour cream
FILLING
2 quarts (2 lbs) fresh whole strawberries, washed, hulled
2 C (454g) heavy whipping cream
1 C (198g) sugar, divided
1 tsp instant clear jel (gelatin)
1 1/2C (341g) mascarpone cheese
1 tsp pure vanilla extract
1/4 tsp orange oil or 1 TB grated orange zest
2 TB (57g) orange liqueur
DIRECTIONS for CAKE
• whisk flour, baking soda, baking powder & salt
•Large mixing bowl:
beat butter & sugar until light & fluffy.
Add eggs, vanilla, Fiori di Sicilia
add in the dry ingredients, alternating with sour cream, mix until just combined
• spread batter in prepared 9″ spring pan, leveling top. Bake 40-45 Min.
Remove from oven cool 10 min. run a thin blade along edge of cake to free it from sides, release spring form, remove cake to cool.
DIRECTIONS FOR FILLING
•Beat heavy cream until soft peaks form.
•Mix together 1/3 C sugar and Clear Jel, then add to cream.
•Beat until stiff peaks form.
•Remove 1 1/2C of whipped cream and set aside to decorate top of cake.
• In separate bowl beat mascarpone with remaining sugar, vanilla, orange oil liqueur. Fold in whipped cream into cheese mixture.
ASSEMBLY
• serrated knife, split cake layer in half horizontally. Remove top half & set aside.
•Replace side of spring form pan.
•Slice strawberries in half length wise, place cut side against side of pan.
•Fill center with whole strawberries , trim tops so shorter than rim of pan.
•Spread filling over berries, tap pan down on counter to fill any gaps.
•Replace top of cake, use reserved whipping cream to top cake. Decorate with more strawberries. Chill cake. remove springform side ring.
Delicious
Bourbon and Chocolate Pecan Pie
January 1, 2012
Let’s start with dessert, why not? And a decadent dessert at that. This is a Tyler Florence recipe from FoodNetwork, “Bourbon and Chocolate Pecan Pie.”
Ingredients bake at 350 (or hotter up to 380), 45 minutes
Pie Pastry (basic but with a twist: add ground pecans) chill 30 minutes
- 1 Cup all purpose flour
- 1/4 C ground pecans
- 1 T sugar
- pinch salt
- 1/2 C (1 stick) unsalted butter, cold, cut into small pieces
- 2 TB ice water (plus more if needed)
Filling
- 1/4 Cup (1/2) stick unsalted butter
- 2 oz unsweetened chocolate
- 3 large eggs
- 1 Cup sugar
- 3/4 Cup Dark corn syrup
- 1/2 tsp vanilla extract
- 3 TB bourbon (Maker’s Mark used)
- 1/4 tsp salt
- 1 1/2 Cups pecan halves/pieces.
Directions
Pastry: Combine dry ingredients: flour,pecans,sugar,salt – then add the butter, mix with hands or pastry blender until mixture is like crumbs. Add ice water, work to bind the dough until it holds together but not too wet or sticky. Squeeze together, if too crumbly add more ice water, 1 TB at atime. Wrap in plastic and refrigerate for 30 minutes.
Roll out dough into 12 ” circle. Lay in a 9″ pan. Press dough into pan so it fits tight, trim excess around rim.Place pie pan on cookie sheet.
Filling: Melt butter & Chocolate in saucepan on med-low, remove from heat and let cool. Beat eggs until frothym then add sugar. Stir in syrup, vanilla, bourbon,salt and then the chocolate/butter mixture.
Arrange pecans on bottom of pie crust, pour egg mixture over. Bake until filling is set and puffed, about 45 minutes (or longer) Test for doneness – stick in thin knife, if pretty clean, it’s done.
Olsson Recipes 