Pastry Chef, Laura Content show you how to make their Butter Almond Cakes with Peaches, Blackberries and Amaretto-Mascarpone Cream!
It's all to promote the Lake Oswego Centennial Celebration, "Grow and Gather Dinner at Luscher Farm"
www.LakeOswego100.com Butter Almond Cakes with Peaches and Blackberries
Cake:
10 oz almond paste
1 ¼ cup granulated sugar
1 cup butter, soft
½ tsp pure almond extract
6 eggs, room temperature
1 cup flour, sifted
½ tsp baking powder
To serve:
4 peaches, sliced and 1 pint blackberries
Amaretto-Mascarpone Cream, see recipe below
One 10 inch bundt pan or two mini bundt pans to make 22 little cakes
Grind the almond paste and sugar together in a food processor until very finely ground. Transfer to the bowl of a kitchenaid mixer and blend in the butter on medium speed. Add the almond extract and then the eggs one at a time, mixing well and scraping the sides of the bowl occasionally. When all the eggs are incorporated and the mixture has increased in volume, fold in the flour by hand, sifting it once more over the bowl. Pour the batter into your buttered pan(s) and bake at 350 degrees.
Amaretto-Mascarpone Cream
8 oz Mascarpone cheese
2 ½ cups whipping cream
¼ cup Amaretto
2 T sugar
½ t vanilla or ¼ vanilla bean, seeded
Place all ingredients into a mixer with a whip attachment and whip on med-high speed until it forms soft peaks. Serve with the cakes and summer fruita.
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