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Triple Berry Cake (Fresh Berry Cake)

A single slice of berry cake on a white dessert plate.
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This gorgeous triple berry cake is made with Genoise cake layers, filled with luscious mascarpone filling, and decorated with fresh mixed berries. It is perfect for a dinner party, birthday celebration, or another special occasion.

Ingredients

Scale

For Genoise cake:

  • 4 large eggs, room temperature
  • 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
  • 2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour
  • 2 tablespoons (30 g) unsalted butter, melted and cooled

For syrup:

  • 1/3 cup (75 ml) water
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract

For mascarpone whipped cream:

  • 1 1/2 cups (355 g) cold heavy cream, 30% fat
  • 2.5 oz. (70 g) cold mascarpone cheese
  • 2 tablespoons (30 g) caster sugar

For filling and decoration:

  • 1 1/2 lb (660 g) mixed fresh fruit (strawberries, raspberries, blueberries)
  • 2.5 oz. (70 g) toasted flaked almonds

Instructions

  1. To make Genoise cake, heat the oven to 355°F (180°C). Butter and flour the bottom and sides of an 8-inch (20 cm) round pan (or a springform pan). Melt the butter in the microwave and let it cool.
  2. In a heatproof bowl, place the eggs and sugar, and beat with a hand whisk a few times. Bring the bowl over a water bath (bain-marie) filled with hot water, and whisk the egg mixture until foamy. Warm it to 104°F (40°C): check with a cooking thermometer. If unavailable, the mixture should be warm to the touch.
  3. Bring the bowl to the counter and beat the mixture with an electric hand mixer (or a stand mixer with a whisk attachment) for 10 minutes, until it reaches the ribbon stage. Sift half the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix. Mix a few spoonfuls of the batter with the warm melted butter, then add it to the main mixture. Gently mix the batter, making sure it does not deflate.
  4. Pour the cake batter into the prepared baking dish. Bake on the middle oven rack for 30-35 minutes, until golden brown. Check the cake for doneness with a toothpick: it should come out clean when inserted into the center. Remove it from the oven and rest for 5-10 minutes. Then turn the pan onto a cooling rack to let the cake slide off. Let the cake cool completely.
  5. To make the sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or strawberry liqueur (optional), and let the syrup cool down.
  6. To make mascarpone whipped cream, bring the bowl of a stand mixer or a large mixing bowl to the freezer for 10 minutes. Pour in the cold heavy cream, add cold mascarpone, and whisk at low speed until soft peaks form. Add the caster sugar and continue beating at medium, then high speed. The cream will go from medium peaks to stiff peaks.
  7. To assemble the cake, cut a few strawberries in half, then cut each half into more slices, and set aside. Adjust a mousse cake ring to a diameter of 8 inches (20 cm) and line it with an acetate strip. Place it on a cake board or a serving plate.
  8. Use a large serrated knife or a cake leveler to cut the cake into three sponge layers. Place the first cake layer in the ring and brush it with cold sugar syrup using a pastry brush. Add 1/3 of the mascarpone filling and spread it with a spoon or spatula. Place a handful of mixed berries over the cream, pressing them slightly into the cream.
  9. Add the second cake layer and press it down slightly to adhere to the cream. Soak it, and fill it with cream and a new layer of berries. Place the third cake layer and press it slightly. Cover the ring with plastic wrap and refrigerate for 2-3 hours. Cover the bowl with plastic wrap and chill until the cake is firm.
  10. Once ready to serve, take the cake and the cream out of the fridge. Remove the ring and the acetate collar. Coat the top and sides of the cake with the remaining cream using the spatula. Sprinkle the sides of the cake with toasted flaked almonds. Decorate the top of the cake with the remaining berries, dust with confectioners’ sugar (if desired), and serve.

Notes

  1. Don't skip soaking the cake. Genoise cake requires additional moisture during assembly.
  2. Alternate the berry layers if desired: raspberries, blueberries, and strawberries.
  3. If you plan to serve the cake within 1-2 hours, you may complete its entire preparation without using a mousse cake ring. However, if you plan to do it later, it is best to finish coating and decorating the cake just before serving to keep the red berries fresh on top.
  4. Recalculate ingredient amounts for different cake pan sizes with this simple cake pan size converter.
  5. Make-ahead option: Bake the Genoise cake in the evening and store it covered with plastic wrap at room temperature. Finish the cake the next day.

Nutrition

Find it online: https://www.bakinglikeachef.com/triple-berry-cake-recipe/