Fresh Berry Tiramis�
Sponge Cake
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
6 large eggs
1 cup (7 ounces) sugar
1/2 teaspoon almond extract
Syrup
Zest of 2 lemons, peeled in strips with a peeler
Juice of 2 lemons (1/3 to 1/2 cup lemon juice)
2 whole cloves
3/4 cup (5 1/4 ounces) sugar
3/4 cup (6 ounces) water
3 tablespoons (1 1/2 ounces) Grand Marnier or orange juice
Filling
1 pound mascarpone cheese
2 tablespoons orange zest
1 cup (8 ounces) whipping cream
1/2 cup (2 ounces) confectioners� sugar
2 quarts berries: raspberries, blueberries, strawberries or any
combination you like
Preheat the oven to 350�F and lightly grease, or line with
parchment, a 13- x18-inch half-sheet pan or two 9-inch square pans.
Using two 9-inch squares will give you slightly thicker cake layers
and one more pan to wash; using a half sheet pan has some trim
waste, but there�s less dishwashing involved.
To make the cake: Whisk together the flour, baking powder and salt,
set aside. Combine the eggs, sugar and almond extract in a large
mixing bowl. Beat with an electric mixer at high speed until thick
and lemon-colored, about 5 minutes. Sprinkle one third of the dry
ingredients over the egg mixture, and fold them in with a whisk,
taking care not to deflate the batter. Repeat twice more with the
remaining dry ingredients, then pour the batter into the prepared
pan(s). If you�re using two 9-inch square pans, divide the batter
evenly between them. Bake the cake in the preheated oven for 20
minutes, or until the top springs back when lightly touched with a
finger. Remove the cake from the oven and run a knife around the
edge of the pan while still warm. Place the cake on a rack to cool
completely before taking it out of the pan.
To make the syrup: Combine all the syrup ingredients and bring the
mixture to a simmer, stirring occasionally until the sugar
dissolves. Once the mixture is clear, remove the syrup from the
heat, strain it, and allow it to cool to room temperature.
To make the filling: Place the mascarpone in a mixing bowl, and stir
in the orange zest. Add the whipping cream a third at a time,
stirring between additions until the mixture is smooth. Stir in the
confectioner�s sugar.
To assemble: Flip the cooled cake out of its baking pan or pans onto
a piece of parchment paper. If you�ve baked on parchment, peel the
parchment off the back. Pull the paper straight back, keeping it
parallel to the surface of the cake; this will discourage any bits
of cake from coming off with the paper. Slice the cake in half down
the middle, to make two roughly 9 by 13-inch rectangles. Trim the
rectangles to make 9-inch squares, and set aside the excess to use
for another purpose. If you�ve used two 9-inch square pans, flip the
cooled cakes out of their pans and peel the parchment off the
bottoms. Place one of the 9-inch squares in the bottom of a lightly
greased 9-inch square pan. Using a pastry brush, generously soak the
cake with 1/2 cup of citrus syrup. You�ll need to dab the syrup on,
let it soak in for a few minutes, then repeat the process. After the
cake has been soaked, place a single layer of berries over the cake.
Spread half the mascarpone filling over the berries, then place the
second square of cake on top. Soak this layer of cake with syrup as
you did the first. Spread the remaining filling over the cake layer,
then place the rest of the berries in an attractive design on the
top. Refrigerate the cake for at least an hour before serving.
Yield: one 9-inch cake, 16 2-inch squares. |