The Vanilla Cake with Mascarpone Roasted Quince and Raspberry by Nat Paull
Makes 1 multi-layered cake
This vanilla layer cake can do it all! Right now, quinces and raspberries crossover in a farewell to warm weather and a greeting to the colder. Make this cake next season and change the fruit to caramelised apple, in summer use roasted stonefruit or berries. Scatter the cake with toasted hazelnuts or praline? Do it and be your own cake girlboss!
Bake-tricks: Always cream butter and sugar on a low-medium speed as it will capture more air, more evenly into the cake batter. Don’t overwork the mascarpone as it will become grainy…a quick fold with a spatula is all that is needed.
180 g best-unsalted butter, squidgy and soft
300 g castor sugar
120 g egg (two extra large eggs)
70 g egg white (from around two extra large eggs)
5 g vanilla paste
220 g plain flour
60 g corn flour
2 g table salt (1/4 teaspoon)
12 g baking powder (2 teaspoons)
200 g full-fat milk, room temperature
Pre-heat the oven to 170°C and line two x 20cm diameter cake pans with a circle of baking paper and canola spray.
Cream the butter and sugar on medium speed, until light and fluffy, scraping down the sides as needed. Meanwhile, weigh together the plain flour, cornflour, baking powder and salt in a bowl and set aside
In a second bowl, lightly whisk together the whole eggs and egg whites until evenly combined with the vanilla. Add the egg mix in two batches to the butter/sugar mix.
Scrape mix out into the large bowl and sift over half the dry ingredients. Mix in with hands. Mix in half the milk. Sift then mix in remaining dry stuff. Mix in rest of milk. Scale mix into the two tins – around 600 g each tin.
Bake around 30 minutes until a skewer inserted comes out clean then allow the cakes to rest on a wire rack for 10 minutes then flip the cakes out, remove the baking paper base and re-invert the cakes to cool
Bring one cup each castor sugar and water to boil in a pot with a close-fitting lid. Peel and core two quinces and place into the syrup with a star anise and a cinnamon stick. Add a little handful of the cores and peel as this will amplify the red colour. Pop a circle of baking paper on the top and put a lid on. Bake at 200ºC for 30 minutes then reduce heat to 160ºC and bake until the quinces are ruby red…around 3 hours. Cool.
HOW TO LAYER
Gently fold a tablespoon of icing sugar and a little vanilla into 750 g mascarpone. Prepare your fruit for the layering by cutting the raspberries in half and the quinces in ½ cm pieces.
Split each cake into two so you have four layers in total. To assemble, trim the top of each cake flat, then cut in half horizontally. Place a cake round on a cake stand or serving plate, spread with a fifth of the mascarpone mixture, sprinkle on some fruit then top with another layer of cake. Continue layering, finishing with a cake layer that is “bottom up”. Spreading some of the remaining mascarpone on top and then put a few tablespoons in a piping bag with a star nozzle. Scatter a generous crown of fruit on the top then pipe a few mascarpone stars over the top. Drizzle with some fruit syrup and serve with layers of love!
P.S.If you would just like the two layers, that’s totally fine too!
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