Buttery Buttermilk Cake

For this method I scooped out just a tiny bit of cake and filled it with the mascarpone and topped it with the Elki fruit spread.

A clean slice in half with a sharp knife, a dollop of mascarpone and a spoonful of Elki fruit spread and a dusting of powdered sugar.

I get the privilege to cook & create new recipes using products from a dear friends company called Elki. I then photograph the product I created to be used on the Elki website. EVERYTHING that we've tasted has been top of the line tasty! You can find their amazing products here. http://www.elki.com/


Today I was inspired by the jar of Elki blackcurrant fruit spread sitting at my desk. This is a simple, throw together cake batter. I whipped the mascarpone filling as the mini cakes were baking. 


We are super happy with the way these turned out. Be careful to not overbake the cake which will produce a dry cake which nobody wants.


Keep uneaten decorated cake in the refrigerator as the mascarpone will soften and could ooze out which is also something you do not want.


Buttermilk Cake with ELKI Blackcurrant Fruit Spread and Mascarpone Filling

1 3/4 cake flour
1 ½ tsp baking powder
½ tsp baking soda
1 1/4 cup buttermilk
1 1/4 cup sugar
10 tablespoons butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla
1/2 cup Scandinavian Delights Blackcurrant Fruit Spread
Organic powdered sugar to dust over the top

Mascarpone Filling

1 cup Mascarpone cheese
1/2 cup organic powdered sugar

In a stand mixer add the mascarpone and powdered sugar. Whip until creamy and smooth, about 3 minutes.

Preheat the oven to 350 degrees

Butter and dust with powdered sugar two 8 or 9 inch removable bottom cake pans. For the mini-cakes pictured, I used the individual cheesecake pans with removable bottoms from Norpro.

Mix all of the dry ingredients in a medium bowl. In a separate bowl cream the butter and sugar until smooth and pale. Add the eggs and beat for 1 minute. Add the vanilla, buttermilk and dry ingredients mixing until smooth scraping the sides of the bowl.

Divide the mixture evenly between the two prepared pans or between the mini cake pans.

Bake in the heated oven for 25 to 30 minutes until the cakes test done. The top should spring back when lightly touched and a toothpick inserted in the center should come out clean. If using small cake pans be sure to adjust baking time to 12-15 minutes.

Remove from the oven and loosen from the pan. Let rest for about 10 minutes before removing completely to a wire rack to finish cooling.

Place one of the cooled cakes on a plate. Spread the sweetened mascarpone cream over top. Top with the blackcurrant fruit spread swirling it over a bit. Top with the remaining sponge, right side up. Lightly dust with icing sugar to serve.