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RECIPE
19 INGREDIENTS13 STEPS45MIN

Summer Berry Charlotte Cake

5.0
1 Ratings

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Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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A light, elegant and gorgeous summer dessert, this charlotte cake has a creamy vanilla bean mascarpone filling and is topped with fresh summer berries. So easy to make, so fresh and creamy, so out-of-this-world beautiful to serve!
45MIN
Total Time
44MIN
Active Time

Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Charlotte Cake

1/2 stick
Unsalted Butter , room temperature
2
Large  Eggs , room temperature
1/3 cup
Sour Cream , room temperature
3/4 cup
Whole Milk , room temperature
1 3/4 cups
Cake Flour
200g
1/2 Tbsp
Baking Powder
1/4 tsp
1 tsp
Pure Vanilla Extract
to taste
Non-Stick Baking Spray

Mascarpone Cream

1 cup
Cold  Mascarpone Cheese
1 1/2 cups
Cold  Heavy Cream
1/2 Tbsp
Vanilla Bean Paste

Favorite Summer Fruits

to taste
Blackberries
to taste

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Nutrition Per Serving

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CALORIES
621
FAT
36.7 g
PROTEIN
7.6 g
CARBS
63.1 g

Author's Notes

You will only use 4-1/2 cups of batter for this recipe, about 2/3 of the total. You can bake any remaining batter as cupcakes or mini-cupcakes, top with Creamy Mascarpone Filling and garnish with fresh fruit as well. For best results, chill the bowl and beaters before preparing the Creamy Mascarpone Filling, and use mascarpone and heavy cream cold from the refrigerator.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a Nordic Ware Charlotte Cake Pan with Non-Stick Baking Spray (to taste).
Step 2
Whisk together the Cake Flour (1 3/4 cup), Baking Powder (2 teaspoon) and Salt (1/4 teaspoon); set aside.
Step 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.
Step 4
Scrape down the sides of the bowl. Add the Egg (2) and Pure Vanilla Extract (1 teaspoon). Continue beating on medium-high speed until combined, then add in the Sour Cream (1/3 cup) and Whole Milk (3/4 cup).
Step 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.
Step 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.
Step 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.
Step 8
Remove from oven and allow to cool in pan for 10 minutes.
Step 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.
Step 10
In a chilled medium stainless steel bowl, beat the Mascarpone Cheese (8 ounce), Heavy Cream (1 1/2 cup) and Vanilla Bean Paste (2 teaspoon) until combined.
Step 11
Gradually add the Granulated Sugar (1/4 cup) 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.
Step 12
Right before serving, mound the mascarpone cream onto the cake and gently spread it evenly.
Step 13
Top with Fresh Raspberries (to taste), Fresh Strawberry (to taste), Blackberries (to taste), Fresh Blueberries (to taste) and Peach (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.

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Nutrition Per Serving
Calories
621
% Daily Value*
Fat
36.7 g
47%
Saturated Fat
25.4 g
127%
Trans Fat
0.0 g
--
Cholesterol
165.1 mg
55%
Carbohydrates
63.1 g
23%
Fiber
1.1 g
4%
Sugars
36.4 g
--
Protein
7.6 g
15%
Sodium
255.6 mg
11%
Vitamin D
0.2 µg
1%
Calcium
180.5 mg
14%
Iron
1.7 mg
9%
Potassium
100.7 mg
2%
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