Last night Marmy made a fabulous meal and I am still stuffed!  For dessert I made this wonderful cake using fresh mascarpone cheese, a specialty of Italy. I love this cake because it reminds me so much of my wedding cake which also had almond flavor.    

Today, the fellas are having a wine tour around Chianti while the ladies lazily chill by the pool. I think I will be doing some laps to prepare for yet another feast tonight! 

Almond Cake with Mascarpone Cream

          For the Cake

• 3 eggs
• 3/4 cup plain yogurt
• 2 tsp pure almond extract
• 1/2 tsp pur vanilla extract
• 1 1/2 cups cake flour
• 1 3/4 cups granulated sugar
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups ground almonds
• 8 ounces (2 sticks) unsalted butter, at room temperature

          For the Mascarpone Cream

• 1 cup heavy cream
• 1/4 cup powdered sugar, sifted
• 8 ounces of mascarpone cheese, at room temperature

          Preparing the Cake

Preheat oven to 325. Prepare a 9x3 inch springform pan by brushing it with oil and lining the bottom and sides with a piece of parchment paper (this is the best way to avoid sticking). Set aside.

Combine eggs, 1/4 cup of the yogurt, almond extract, and vanilla extract in a bowl. Mix well with a wisk and set aside. Sift flour, sugar, baking soda, baking powder and salt in a separate bowl. Add almonds and mix with a spoon. Set aside.

Place butter in the bowl of your stand mixer and using the paddle attachment, cream butter on medium speed for 5-8 minutes. The butter will be light and fluffy.  Add the dry ingredients and the remaining 1/2 cup of yogurt. Turn the switch on and off a few times to start bringing the ingredients together, then increase speed to medium and mix for 1 to 2 minutes. Add one third of the egg mixture and mix for about 30 seconds, then lower the bowl and scrape down the sides with a rubber spatula. Repeat this process 2 more times, until all of the wet ingredients are incorporated.

Pour the batter in the prepared cake pan and bake on center rack for about an 1 hour or until the top is golden brown. Test center with a toothpick to make sure it is fully done. Remove the cake from the oven and let it cool on a wire rack for about an hour. (I put mine in the fridge to make the cutting easier)

After the cake has cooled release the sides of the pan and lift. Peel the parchment from the sides of the cakes, then carefully turn the cake over. Remove the bottom base and cup the cake horizontally into two layers. Coat the first layer with half of the mascarpone cream. Place the other half of cake on top and top with remaining cream and blueberries or blackberries.

         Preparing the Cream

Combine cream and sugar in the bowl of a stand mixer and whip until soft peaks form.  In a separate bowl whip the mascarpone with a whisk until it is smooth and creamy.  Carefully poor the cheese into the whipped cream and mix for a few seconds just to incorporate. DO NOT OVER MIX or you will make butter!

Keep chilled in fridge while you bake the cake.

ENJOY!