Procrastibake: Lemon, Berry and Mascarpone Layer Cake

Did you know that from July and for a period of time all of the berries available in ALDI will be grown in Ireland? How cool is that.. Local produce, from local growers making my dessert table very happy!

I wanted to show you how to take those colorful summer berries and turn them in dessert a BBQ party would be proud of. Think of this as a dessert to serve at a dinner party or summer lunch, on the porch with prosecco pouring.

Ok.. ooohhh kaaayyy... I know it's Ireland. So you might have to scatter indoors and stay out of the rain but the sentiment for sunshine is still there and that can never be a bad thing.

The cake starts off with a basic soft set jam filling. No fiddling about with thermometers and jam sugars here, just heat it up, nice and thick and let it cool! BINGO! You’ve got a jam.

Smoosh that jam in between layers of luscious lemon cake and sandwich them together with a whipped cream, mascarpone frosting. All the taste of a sweet buttercream but much, much lighter. Lads, I am not joking you this is such an easy bake.

This really delicious dessert is so easy to set up. Honestly. Follow the steps that follow and not only will you be in possession of a super cake to wow your friends… you’ll have a super cake you could keep to yourself!

Though I do recommend sharing it, it’s nice to be nice right?

Berry Jam Filling

240g strawberries, blueberries and raspberries (80g of each) +extra for decoration

45ml water

125g regular sugar

3 tbsp cornflour (45g)

Add the berries and water to a food processor, or use a hand blender and puree until smooth. Combine the sugar and cornflour in a medium saucepan. Stir in the berry puree. Mix it all smooth.

Cook the mixture over medium heat, stirring consistently until mixture thickens and comes to a boil. Takes about 10 minutes. Allow to boil for 1 minute and then remove from heat. Set aside and allow to cool completely.

Lemon Cake

325g self raising flour

250g caster sugar

250g soft butter

1 tsp baking powder

225ml milk

Zest and juice of one medium lemon

2 large free range eggs

Cake Layers:

Preheat oven to 350F 180C or Gas Mark 4. Prepare three 8 inch cake pans with parchment paper on the bottom and sides. This cake can have a tendency to stick to the bottom of the pan, so I strongly recommend the parchment paper on the bottom.

Cream the butter, sugar and lemon zest together until pale. Add the eggs one at a time, not adding the next until the yolk of the first has disappeared.

Combine the flour and baking powder together, sift through and set to one side.

Add half the flour and milk, mix until just combined. Add the rest, followed by the lemon juice and mix until just combined. Do not over mix.

Scrape down the sides of the bowl as needed to make sure everything is well combined.

Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes on a middle shelf until golden on top, or until a cake tester comes out clear.

Remove the cakes from oven and allow to cool for 5 minutes in the pans, then remove to a wire rack to finish cooling completely.

Mascarpone Frosting

500ml double cream, cold

125g icing sugar

250g mascarpone cheese, chilled

1 tsp vanilla extract

Frosting:

Add the double cream and icing sugar to a large mixer bowl and whip on high speed until soft peaks form.

Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator until needed.

Assembly:

When the cakes are cold place the first layer upside down on a serving plate, or cardboard cake round. (If your cake has a slight dome in it, use a serrated knife to level it off as best you can before you start layering).

Using a disposable piping bag, fill it with some frosting and pipe a little wall of frosting around the outside edge of the cake.

Spread some of the cold berry jam filling evenly on top of the cake layer, inside the frosting wall.

Add more of the frosting to the top of the berry filling and spread into an even layer to cover over the berry filling.

Add the second layer of cake in the same way.

Add the final layer of cake on top, smoothing out the frosting on the sides. Use some left-over frosting to cover and fill, then smooth out the frosting around the sides and top of the cake.

Finish off the cake with swirls of frosting and extra fresh berries.

Refrigerate the cake until ready to serve.