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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes. | 2. Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes. | 3. Chill, covered, until cold about two hours. | 4. Make Almond Layers: | 5. Put oven racks in upper and lower thirds of oven and preheat to 350°F. | 6. Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper. | 7. Pulse almonds with 1/4 cup sugar in a food processor until finely ground. | 8. Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes. | 9. Beat in vanilla and salt until combined well. | 10. Stir together ground almonds and melted butter (1 1/4 sticks). | 11. Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly. | 12. Divide batter among pans (batter should be about 1/2 inch deep). | 13. Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans). | 14. Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total. | 15. Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks. | 16. Cool completely about 15 minutes. | 17. Carefully peel off parchment. | 18. Make Mascarpone Cream. | 19. Stir together all mascarpone cream ingredients with a rubber spatula until smooth. | 20. Chill, covered. | 21. Assemble Cake. | 22. Center 1 almond layer on cake plate. | 23. Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake. | 24. Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream). | 25. Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers). | 26. Chill cake while making frosting. | 27. Frost Cake. | 28. Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks. | 29. Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour. | 30. Just before serving, sift cocoa powder over top of cake using a sieve. | 31. Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month. | 32. Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
berry	4	cups	mixed	1250.816	276.183	51.1078	1.3978
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
cinnamon	1/8	teaspoon		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
butter	1/2	cup	unsalted melted cooled	171.0	7.857	5.343	14.4
butter	2	tablespoons	unsalted melted cooled	171.0	7.857	5.343	14.4
almond	2	cups	blanched	3854.24	0.0	0.0	436.0
sugar	1 1/2	cups		402.99	100.79799999999999	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
salt	1/8	teaspoon		-	-	-	-
mascarpone	2 1/4	cups		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla	1	tablespoon		6.047999999999999	0.2656	0.0013	0.0013
lemon zest	1 1/2	1/2	grated	-	-	-	-
heavy cream	3	cups	chilled	1224.0	9.863999999999999	10.224	129.888
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla	1	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
salt	1/8	teaspoon		-	-	-	-
cocoa powder	2	teaspoons	unsweetened	8.17	2.0748	0.7023	0.4909

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.