Cooking Instructions
1.
Preheat oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a Nordic Ware Charlotte Cake Pan with a
Non-Stick Baking Spray (as needed)
.
2.
Whisk together the
Cake Flour (1 3/4 cups)
,
Baking Powder (2 tsp)
and
Salt (1/4 tsp)
; set aside.
3.
Using a handheld or stand mixer fitted with a paddle attachment, beat the
Unsalted Butter (1/2 stick)
and
Granulated Sugar (1 cup)
together on high speed until smooth and creamy, about 2 minutes.
4.
Scrape down the sides of the bowl. Add the
Eggland's Best Classic Eggs (2)
and
Pure Vanilla Extract (1 tsp)
. Continue beating on medium-high speed until combined, then add in the
Sour Cream (1/3 cup)
and
Whole Milk (3/4 cup)
.
5.
Scrape down the sides of the bowl. Add half of the flour mixture and continue blending just until incorporated; add remaining flour mixture and again continue blending just until incorporated. Do not overmix! The batter will be slightly thicker than a normal cake batter.
6.
Pour the batter into the prepared cake pan – filling up the pan 2/3 full. (This pan holds 6 cups of batter, but you will only use 4-1/2 cups for this recipe.) Tap the pan on a towel-covered countertop a few times and let it sit for a few minutes before baking to release any large air bubbles.
7.
Bake for 24-28 minutes, or until the top is golden and bounces back when touched lightly in the center and a toothpick inserted in the center comes out clean.
8.
Remove from oven and allow to cool in pan for 10 minutes.
9.
Give the pan a gentle shake sideways, and then place a serving platter on top and invert the cake, gently patting the top of the pan until the cake releases. Perfect every time! Cover cake and let it cool completely before filling.
10.
In a chilled medium stainless steel bowl, beat the
Mascarpone Cheese (1 cup)
,
Heavy Cream (1 1/2 cups)
and
Vanilla Bean Paste (2 tsp)
until combined.
11.
Gradually add the
Granulated Sugar (4 Tbsp)
and continue beating until it holds soft, pillowy peaks. Do not overbeat – it should not be too stiff or grainy. Cover and keep filling chilled until ready to assemble.
12.
Right before serving, mound the mascarpone cream onto the cake and gently spread it evenly.
13.
Top with
Fresh Raspberries (to taste)
,
Fresh Strawberries (to taste)
,
Fresh Blackberries (to taste)
,
Fresh Blueberries (to taste)
, and
Peaches (to taste)
and serve in slices. This can be made ahead of time and assembled up to 4 hours before serving. Keep covered in the refrigerator until ready to serve.
