Wedding Cake Choice #2, The Country Cake With Blueberry Jam & Limoncello With A Basil Mascarpone Cream Frosting

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The kids are foodies and loved the flavor of one cake and the flavor of a different frosting, so their 2nd finalist is a combination of those two flavors.  It is a summer wedding in Maine, blueberry season, with basil growing abundantly, and lemons galore at the market, it is a perfect marriage of flavors and a perfect potential choice for a wedding cake.  What an amazing journey it has been for me and it is still not over, we have one more cake to go!

 

Ingredients:

For The Cake:

2   cups all-purpose flour

4   Tablespoons cornstarch

1/2  teaspoon baking soda

1/2  teaspoon salt

12   Tablespoons unsalted butter, softened

1 1/2  cups sugar

4   large eggs

1/2  cup plus 4 Tablespoons sour cream

1   teaspoons lemon zest

2 1/2 to 4 teaspoons limoncello, depending upon your taste.  I used 4 teaspoons, if not more

1/4  cup blueberry jam

Extra limoncello for brushing between the layers before frosting

 

For The Frosting:

1  8 oz container mascarpone cheese

1  cup powdered sugar

2  cups heavy cream, plus 1/4 cup to make basil infused cream

Small handful of fresh basil leaves

Pinch of kosher salt

 

Preparing:

For The Cake:

1.   Grease and flour 2 8″ cake pans.

2.   In a bowl, sift together flour, cornstarch, baking soda, salt, and set aside.

3.   Using an electric mixer, cream together the butter and sugar.

4.   Add the eggs, one at a time until well combined.

5.   Add the sour cream, lemon zest, and limoncello, mixing well.

6.   Add the dry ingredients and mix until well combined.

7.   Divide the batter between the cake pans and bake at 350 degrees for 30 – 35 minutes or until a cake tester comes out clean when inserted.  Every oven is different, I start checking after 20 minutes.

8.   When done, remove from the oven and let cool slightly before turning out onto a cooling rack.

9.   Cool completely before frosting.

 

For The Frosting:

1.  With a pastry brush, brush each cake top thoroughly with the extra limoncello and set aside.

2.  Heat 1/4 cup heavy cream in a saucepan until warm.  Remove from heat and add your basil leaves and let steep for a few minutes, strain, and chill.

3.  Whip heavy cream until soft peaks form.

4.  In another bowl, whisk together mascarpone, powdered sugar, and salt adding infused basil cream 1 Tablespoon at a time until desired taste.  You do not have to use it all.

5.  Gently fold cream into cheese mixture and frost.

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