Though autumn is my favourite season by a protracted shot, I’ll readily concede that summer season has rather a lot going for it. The hotter months usher in a novel pleasure and vibrancy as town comes alive with park picnics, bountiful farmers markets, the aromas of road meals festivals, and uncharacteristically cheerful New Yorkers.
Lots of my childhood reminiscences are additionally rooted in the summertime season: Choosing black raspberries off the bushes round our neighborhood, scurrying throughout the highway to the native river searching for crawfish, catching fireflies within the fading daylight, having my grandma dye my nails a superbly pure purple hue utilizing homegrown flower petals. Popsicles and watermelon had been welcome treats, however nothing may beat home made bingsoo — Korean shaved ice bowls topped with sticky sweetened condensed milk, chewy morsels of packaged rice desserts, purple bean paste (which I omitted as a baby… foolish me), and misugaru, completed with a pour of milk on prime. Icy, no-frills perfection.
If the beginning of summer season, with all of the power and risk it brings, has at all times felt like an event to rejoice, it feels much more festive this yr as town begins to emerge from the pandemic. And since any celebration is an excuse for dessert, I dreamed up a enjoyable, seasonal cake to inaugurate the season: a easy however elegant matcha blackberry layer cake. Jammy, flippantly mashed blackberries and silky whipped mascarpone cream are sandwiched between 8-inch rounds of just-sweet-enough matcha cake to create a colourful, hanging dessert that’s positive to show heads (and win you new associates) at your subsequent out of doors gathering.
Although I’m a pastry chef, the reality is that any sort of meticulous frosting job is sufficient to make me run from a recipe. For that motive, this cake is one you can feasibly put collectively on a big plate utilizing the extremely technical “stack and serve” methodology. Provided that the cake’s layers are left uncovered, it’s essential to make use of contemporary matcha powder, quite than something that’s been sitting round in your pantry for who is aware of how lengthy. The more energizing the powder, the extra vibrant the green-and-purple cross part of cake you’ll get.
Although I’d initially envisioned this as a 6-inch cake, the layers turned out too tall and had been unwieldy to slice when serving. Pivoting to an 8-inch cake through the testing course of, with the recipe proportions adjusted accordingly, solved this concern and likewise created a greater ratio of cake to cream and fruit. Moreover, a barely bigger cake simply means you’ll be able to share it with extra individuals — although talking from private expertise, it’s possible you’ll be stunned at how straightforward it’s to eat, and hold consuming.
Whereas I’d fortunately dig into this cake year-round, I can’t consider a greater method to welcome the hotter climate, longer nights, and what feels just like the closest we’ve come to normalcy in over a yr. It’s a celebratory begin to the season — and new beginnings — that we’ve all been ready for.
Matcha Blackberry Layer Cake with Mascarpone Cream Recipe
Makes one 8-inch layer cake
For the cake:
1½ cups (210 grams) all-purpose flour
3 tablespoons (15 grams) matcha powder
2¼ teaspoons baking powder
¾ teaspoon kosher salt
1½ sticks (170 grams) unsalted butter, softened
1 cup plus 2 tablespoons (225 grams) granulated sugar
3 giant eggs, at room temperature
¾ teaspoon pure vanilla extract
Scant ¾ cup (165 grams) entire milk, at room temperature
For the blackberries:
12 ounces (2 commonplace packages) contemporary blackberries
2 tablespoons granulated sugar
For the mascarpone cream:
8 ounces mascarpone, chilly
1 cup heavy whipping cream, chilly
3 to 4 tablespoons powdered sugar, relying in your sweetness desire
½ teaspoon pure vanilla extract
Step 1: Preheat the oven to 350 levels. Calmly grease three 8-inch spherical cake pans with nonstick cooking spray, line the bottoms with parchment rounds, and grease the parchment. (In case you don’t have three pans, you’ll be able to bake in batches and reuse the pans.)
Step 2: In a medium bowl, whisk collectively the flour, matcha powder, baking powder, and salt. Put aside.
Step 3: In a big bowl, beat the butter with an electrical hand mixer or in a stand mixer fitted with the paddle attachment till easy. Add the sugar; cream the combination till gentle and fluffy, 2 to three minutes. Scrape down the bowl with a rubber spatula.
Step 4: Add the eggs one after the other, beating after every addition till mixed. Scrape the bowl as soon as extra, then beat within the vanilla.
Step 5: Sift half of the dry components over the creamed butter combination and beat simply till mixed. Rigorously beat within the milk, then sift in the remainder of the dry components and beat simply till the batter is easy.
Step 6: Divide the batter evenly among the many three pans. Clean the surfaces with a small offset spatula, then place the pans within the oven. (You may also put the pans on baking sheets, which can make them simpler to rotate.) Bake the desserts for 17 to twenty minutes, rotating midway by, till a toothpick inserted within the middle comes out clear.
Step 7: Let the desserts cool within the pans for 10 to fifteen minutes, then gently run a small offset spatula across the edges of the desserts to loosen. Rigorously invert them onto cooling racks.
Step 8: Put together the blackberries: In a big bowl, toss the blackberries with 2 tablespoons of sugar. Reserve a handful of entire berries (for garnishing the highest of the cake), then mash the remainder of the blackberries with the again of a big spoon, leaving some chunks of fruit intact.
Step 9: Make the mascarpone cream: In a big bowl, add the mascarpone, heavy cream, powdered sugar, and vanilla. Utilizing an electrical mixer or stand mixer fitted with the whisk attachment, whip the components — beginning on a low pace to stop splattering — till the cream comes collectively and medium-to-stiff peaks kind. Take care to not overwhip.
Step 10: When the layers are utterly cool, assemble the cake. Place one layer on a big plate or cake stand, unfold a 3rd of the mascarpone cream on it, and prime with a 3rd of the blackberry combination. (Use extra of the fruit than the juice.) Repeat with the remaining layers, including the reserved entire berries to the highest to complete. You’ll be able to both flippantly frost the skin of the cake or depart it unfrosted for a country however nonetheless elegant look.
Notes: For a hanging purple hue, fastidiously spoon among the blackberry juice on prime of the cake and swirl it into the cream layer earlier than garnishing with the mashed and entire berries.
Pleasure Cho is a pastry chef and freelance author based mostly in Brooklyn. After dropping her pastry prepare dinner job at first of the pandemic, Pleasure launched Joy Cho Pastry, an Instagram enterprise by which she sells her gem desserts to the New York Metropolis space.
Celeste Noche is a Filipino American meals, journey, and portrait photographer based mostly between Portland, Oregon, and San Francisco.
Recipe examined by Deena Prichep