Step 1: Prepare the Cake Pans
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pans: Grease the 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment paper as well.
Step 2: Make the Vanilla Sponge Cake
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Pour Batter: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 3: Prepare the Mascarpone Frosting
- Cream Butter and Mascarpone: In a large bowl, beat the butter and mascarpone cheese together until smooth and creamy.
- Add Sugar and Cream: Gradually add the powdered sugar, mixing on low speed until combined. Increase speed and beat until light and fluffy. Add the heavy cream and vanilla extract, beating until well combined.
Step 4: Assemble the Cake
- Level the Cakes: If necessary, use a cake leveler or serrated knife to level the tops of the cakes to ensure even stacking.
- Place Bottom Layer: Place the first cake layer on your cake stand or serving plate. Spread a layer of mascarpone frosting over the top, smoothing it out with an offset spatula.
- Add Fruit: Arrange a layer of fresh strawberries, blueberries, and raspberries over the frosting. Optionally, spread a thin layer of lemon curd on top of the fruit.
- Add Middle Layer: Place the second cake layer on top of the fruit. Repeat the process with frosting, fruit, and lemon curd.
- Top Layer: Place the final cake layer on top. Frost the entire cake with a thin layer of mascarpone frosting (crumb coat) and refrigerate for 30 minutes to set.
Step 5: Final Frosting and Decoration
- Frost the Cake: Apply a final, smooth layer of mascarpone frosting over the entire cake. Use an offset spatula to create a smooth finish.
- Decorate: Decorate the cake with fresh fruit on top, arranging it artistically. Garnish with mint leaves if desired.
Step 6: Serve
- Chill and Serve: Chill the cake in the refrigerator for at least an hour before serving to ensure the frosting is set and the flavors are melded.
- Slice and Enjoy: Slice the cake carefully and serve to your guests. Enjoy the refreshing and fruity flavors!
Tips and Tricks
- Fruit Freshness: Use the freshest fruit possible for the best flavor and appearance.
- Cake Leveling: Ensure the cakes are level for a neat and professional-looking tiered cake.
- Decorating: If you’re new to decorating cakes, practice piping techniques on parchment paper before applying them to the cake.
Variations
- Different Fruits: Swap out fruits based on availability or personal preference, such as mango, pineapple, or peaches.
- Flavored Cake: Add lemon zest or almond extract to the vanilla sponge for added flavor.
- Frosting: Substitute cream cheese for mascarpone for a slightly tangier frosting.
Serving Suggestions
- Special Occasions: Serve this cake at weddings, birthdays, or any special event to wow your guests with a beautiful and delicious dessert.
- Brunch or Tea: Pair slices of this cake with tea or coffee for a delightful brunch treat.
Conclusion
The Fresh Fruit Three-Tiered Cake is a delightful and elegant dessert that brings together the lightness of vanilla sponge, the creamy richness of mascarpone frosting, and the vibrant flavors of fresh fruit. This detailed recipe ensures a beautifully layered and delicious cake that will be the highlight of any occasion. Enjoy the process of creating this stunning cake and the joy it brings to your celebrations!