Berry Mascarpone Layer Cake | The Best Fruitcake Recipe (2024)

FAQs

What do you put between fruit cake layers? ›

Dense, moist, fruit-studded cakes are sandwiched between layers of light, fluffy, delicately sweetened frosting for a combination that's as impressive to view as it is to eat.

Store in an airtight container in the fridge. Store: An unfrosted limoncello cake can be stored in an airtight container at room temperature for up to 4 - 5 days. Once the cake is topped with mascarpone frosting, keep the cake stored in an airtight container in the fridge for up to one week.

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

Storage. Let your mascarpone berry cake cool completely before placing it in an airtight container or wrapped in plastic wrap. You can store leftovers in the fridge for up to 3-4 days.

If you overmix this cream, it will curdle and will ruin the creaminess of this cream. Let the mascarpone cheese come to room temperature before mixing, it will incorporate a lot easier.

Mascarpone must be kept in the fridge at all times, even if you haven't opened the package yet. Unlike aged, hard cheeses, mascarpone is not shelf-stable. Alternatively, you can freeze mascarpone. Place it in an air-tight container and leave it in the freezer for up to 4 months.

Mascarpone has at least twice as much fat as American cream cheese, which gives it a richer, almost melt-in-your-mouth quality. You can use the two interchangeably, but you should expect differences in both flavor and texture. American cream cheese tends to be firmer with a tangier flavor.

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

As Chef John says in his recipe for homemade mascarpone, it is "very similar to regular cream cheese, except pretty much better in every way. It's not quite as tangy, but it is richer and more decadent." Hence why it makes the perfect addition to cheesecake.

This isn't something I measure, and I just eyeball it every time. But you'll need about 1/2 cup between each layer of a 6-inch cake and 3/4 cup between each layer of an 8-inch cake. It shouldn't be too thick, somewhere between 1/8 – 1/4 inch thick is ideal.

Can you put jam between cake layers? ›

Strawberry Jam Cake is a lovely, simple, versatile layer cake. You might just use regular jam as the filling between the layers. I make mine with a moist, gluten free vanilla layer cake, Strawberry Cupcake Filling, and Cream Cheese Frosting.

You can add ganache, whipped cream, fresh fruit, pastry cream, or any type of filling like you would put in a pastry or pie. I've even used layers of cheesecake between cake layers.

I note that the stuff inbetween is called "frosting" in English. Or else we usually put different stuff between the layers.

First, fill in any major gaps between the layers of cake with additional frosting. Begin to even out the frosting with an offset or straight metal spatula. Place a medium dollop of frosting on top of the cake. Use your offset spatula to spread the frosting over the top of the cake, making is flat and even.

I like to wrap the cake in a double layer of greaseproof paper and then in double foil. Secure it all with an elastic band, then keep it in an airtight container till needed.