Blackberry Cake
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Preppy Kitchen · by John Kanell★ 5.0 (22)

Blackberry Cake

NUTRITION · PER SERVING60M COOK
CAL 68%·PRO 25%
CARBS 147G43% OF CAL
3G FIBER0G ADDED0G INTRINSIC34G OTHER110G TOTAL SUGAR
FAT 84G56% OF CAL
52G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lemon cake layered with mascarpone buttercream, fresh blackberries, and blackberry curd. An elegant, fruit-forward dessert with delicate presentation.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 1/4 cups cake flour (335g)
  • 1 1/4 cups granulated sugar (235g)
  • 1 tsp baking powder (heaping)
  • 1 tsp kosher salt
  • 2/3 cup whole milk (160ml, room temperature)
  • 1/4 cup sour cream ( 60ml, room temperature)
  • 6 large egg whites ( room temperature)
  • 1 tbsp lemon zest
  • 1/3 cup lemon juice (80ml)
  • ¾ cup unsalted butter ( 176g, room temperature)
  • 6 oz blackberries
  • 6 egg yolks
  • 6 oz blackberries 80ml (strained)
  • 1/2 cup unsalted butter ( 115g, chilled)
  • 1 cup granulated sugar (200g)
  • 3 stick butter (unsalted, room temperature)
  • 3 cups confectioners sugar (420g)
  • ½ tsp Orange blossom water (optional)
  • 8 oz mascarpone (room temperature)
  • Handful of blackberries
  • Queen Anne’s Lace flower
PREP
25M
SODIUM
301MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.