Almond Cake with Blackberry Mascarpone Filling for #SundaySupper
 
 
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Ingredients
  • 8 oz mascarpone cheese
  • ½ pint blackberries
  • 3 cups and 2 cups powdered sugar
  • 1 tsp and ½ tsp vanilla extract
  • ½ cup butter, softened
  • 2 tbsp milk
Instructions
  1. Combine mascarpone, blackberries, and 1 tsp vanilla in a large bowl. Use an electric mixer to beat on medium speed for about 2 minutes.
  2. /2 cup at a time, slowly add 3 cups of powdered sugar to the mixture and continue beating with the mixer for another 2 minutes. Set mixture aside.
  3. Next, it is time to create the buttercream frosting. Add butter and ½ tsp vanilla to a mixing bowl and beat on medium speed until creamed. Gradually add the remaining 2 cups of powdered sugar, ½ cup at a time, scraping the bowl as you beat the mixture. Finally, add the milk and beat until incorporated.
  4. To complete the filling, stir together the blackberry mascarpone filling with the buttercream in a separate bowl until you reach a consistency that is slightly thick and not runny. I created small batches of the filling at a time and ended up having about ⅓ of the blackberry mascarpone mixture left over for use elsewhere!
  5. Spread the filling between layers of almond cake (I also added a layer of whole blackberries on top for more berry goodness), or cut holes inside the center of cupcakes and fill with the blackberry mascarpone buttercream! Frost the exterior of the cake with vanilla buttercream (you can double the frosting recipe above to create more frosting from the get-go....use some in the filling, and the rest for the exterior of the cake).
Recipe by Helpful Homemade at https://helpfulhomemade.com/cake-blackberry-mascarpone-filling/