We upgraded the traditionalpoke cakeby replacing thetraditional gelatin or pudding mix fillingwith two fillings made with fresh summer berries.
If that’s not enough, we slathered the cake with a lusciously rich mascarpone frosting.
Ingredients
CAKE
Cooking spray
1cup(8 oz.)
Credit: Jennifer Causey
salted butter, softened
2cupsgranulated sugar
4large eggs, at room temperature
3cups(about 12 3/4 oz.)
container mascarpone cheese
1/2cup(about 2 oz.)
Generously coat a 9- x 13-inch baking pan with cooking spray.
Line bottom of baking pan with parchment paper; coat paper with cooking spray.
Gradually add sugar, beating until light and fluffy, about 2 minutes.
Add eggs 1 at a time, beating until just blended after each addition.
Whisk together flour, baking powder, and salt in a bowl.
Pour batter into prepared baking pan.
Transfer Cake in baking pan to a wire rack; let cool 10 minutes.
Invert Cake onto wire rack; let cool completely, about 1 hour.
Bring mixture to a simmer over medium, stirring constantly.
Continue simmering, stirring occasionally, until sugar dissolves, about 5 minutes.
Remove from heat; let cool 15 minutes.
Process mixture using an immersion blender until smooth, about 30 seconds.
(Alternatively, transfer mixture to a blender, and blend until smooth.)
Pour mixture into a bowl; cover and chill until cold, about 1 hour.
Assemble the Cake: Place Cake on a serving plate.
Spoon blueberry and strawberry Fillings alternately in lengthwise rows over Cake surface, being sure to fill all holes.
Chill, uncovered, 1 hour.
Add heavy cream; beat on medium speed until foamy, about 30 seconds.
(Do not overbeat.)
Spread Frosting evenly around sides of chilled Cake.
Dollop remaining Frosting onto top of Cake, carefully spreading over top.
Garnish with fresh blueberries and strawberries.
