Mascarpone and Blackberry Cake Sandwiches

Votes: 1

Photo of the dish: Andrew McCall

Time: 35 min.
Complexity: easily
Quantity: 4 dessert sandwiches

Mascarpone and Blackberry Cake Sandwiches - A Step-by-Step Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 slices of finished pound cake or sponge cake
3/4 cup mascarpone cheese
2 tbsp. granulated sugar
1 tsp vanilla extract
1/4 cup toasted chopped pecans
4.5 tbsp (65 g) butter, room temperature
1/2 cup light cane sugar
1/4 cup heavy cream
275 ml blackberries
1 tbsp. cognac

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cupcake, biscuit, blackberry, cheese, mascarpone cheese, nuts, pecans, vanilla extract, brown sugar, cream, cognac

Cooking the dish according to the recipe:

In a bowl, mix mascarpone cheese, granulated sugar, and vanilla extract until smooth. Add pecans, cover, and refrigerate until serving.
Heat a large skillet over medium heat. Brush both sides of the muffin slices with a small amount of butter (about 2 tablespoons total). Cook the muffins in the skillet until golden brown, about 2 minutes per side.

Add the remaining butter (2.5 tablespoons) and brown sugar to the same skillet. Cook over medium heat, stirring, until the butter is melted, about 3 minutes.

Carefully add the cream and continue cooking, stirring, for about 1 minute.

Stir in the blackberries, mashing a few berries with the back of a spoon.

Add cognac to the pan and carefully ignite. Cook the sauce until the flames subside.
Spread half of the cake slices with mascarpone cheese and cover with the remaining slices.

Place berries on top of the sandwiches and pour sauce over them.

We offer a recipe French toast sandwiches.