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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This looked gorgeous - I just opened my new issue of FIRST magazine and thought this was a stunning cake as they had it photographed. Haven't tried it yet, but posting here for future reference. Wow. **Cooking/prep time does not include cooling time. Ingredients:
1 (7 ounce) package almond paste (like odense) |
1 1/3 cups water |
1 (16 ounce) box red velvet cake mix |
3 large eggs |
1/3 cup corn oil (i prefer canola, so use your preference) |
1 (8 ounce) package reduced-fat cream cheese, softened |
1 (8 ounce) container mascarpone cheese |
3 cups heavy cream, divided |
1 1/4 cups confectioners' sugar, divided |
2 teaspoons vanilla extract |
2 cups strawberries, halved |
Directions:
1. Heat oven to 350°F.
2. In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
3. Add next 3 ingredients (cake mix, eggs and oil).
4. On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
5. Divide between two 8-inch round cake pans coated with flour based cooking spray.
6. Bake for 30 minutes or until tester comes out clean; cool on rack.
7. Halve cakes.
8. In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
9. Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
10. Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
11. Coat cake with remaining cream mixture and top with berries (using a mix of berries like strawberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
12. Enjoy! ;).
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