A moist two-tone cake with a mascarpone custard topping and blackcurrants: chocolate and lemon batters are layered with berries in between, then everything is covered with a silky cream layer. A big, colorful, satisfying cake - I really recommend you bake it and see for yourself!
Mascarpone Berry Cake (Two-Tone)
A moist two-tone cake: chocolate and lemon batters layered with blackcurrants and finished with a silky mascarpone custard topping.
Ingredients
Method
Batter and topping
- Beat the eggs with the sugar in a bowl using a mixer until light and fluffy. Add the flour with the baking powder and stir to combine.
- Divide the batter in half: stir the lemon zest into one half and the cocoa powder into the other. You now have two batters.
- For the topping, stir the mascarpone, sugar and eggs in a separate bowl until smooth.
Assembly and baking
- Pour the batters into the pan in layers, alternating with berries: chocolate batter first, then currants, the lemon batter, currants again - and the mascarpone topping last.
- Bake in an oven preheated to 180 °C (350 °F) until done - mine took an hour.
- Let the cake cool completely before serving. Enjoy!
Notes
A fully cooled cake slices much more neatly - the mascarpone layer sets as it cools.
Tips and substitutions
- Berries: cherries, raspberries or blueberries work instead of currants - anything with a little tartness to balance the sweet batter and creamy topping.
- Frozen berries go in straight from the freezer - no need to thaw, so they won't release their juices too early.
- Mascarpone: stir it with the eggs and sugar using a spoon or whisk just until smooth - beating it hard with a mixer can make it split.
- Don't rush the slicing: the topping sets as it cools. A fully cooled cake cuts into neat slices; a warm one will slide apart.
FAQ
How do I know when the cake is done?
Mine baked for an hour at 180 °C (350 °F). The cake layers at the edges should test done (a skewer comes out clean), while the creamy center may still wobble slightly - the topping firms up as it cools.
What can I use instead of mascarpone?
Any unsalted cream cheese or rich, smooth farmer cheese pressed through a sieve will do. The flavor will be slightly less buttery, but the custard layer stays just as delicate.
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