Ingredients
Scale
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 ounces vanilla bean paste or 1 (6.5-ounce) bottle pure vanilla extract
- 3 large egg whites, room temperature
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup unsalted almond flour
- 1 teaspoon kosher salt
- 1 cup mixed berries (fresh or frozen)
- 6 ounces mascarpone cheese
- 2 large egg yolks
- 2 tablespoons granulated sugar
Instructions
- In a medium bowl, whisk together almond flour, flour, and salt. Set aside.
- Using an electric mixer, cream together the butter, vegetable oil, and sugar until light and fluffy.
- Beat in the egg whites until combined.
- Mix in the vanilla extract or vanilla bean paste.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until combined.
- Pour the batter into a greased 9-inch springform pan and smooth the top.
- Bake at 325 degrees F for 30 minutes.
- Rotate the pan and bake for an additional 10-12 minutes, or until a toothpick comes out clean.
- Let cool completely in the pan before removing the sides and running a knife around the edge to release the cake.
- In a separate bowl, whip the mascarpone cheese until smooth.
- Add the granulated sugar and egg yolks and whip until stiff peaks form.
- Mix in the berries with a spatula or rubber spatula.
- Top the cooled cake with the mascarpone mixture and smooth the top.
- Prep Time: 40 mins
- Cook Time: 30 mins + 12-15 minutes to set
- Diet: Vegetarian