Polenta Cake with Blackberry Compote and Mascarpone Cream

Polenta Cake with Blackberry Compote and Mascarpone CreamItaly meets Oregon on a cake platter! Italian cream cheese and Oregon blackberry compote-topped Polenta Cake creates an elegant dessert.

Ingredients Preparation
Cake

  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • 5 cups confectioners’ sugar
  • 1 vanilla bean
  • 4 large whole eggs
  • 2 large egg yolks
  • 2 cups bread flour
  • 1-cup cornmeal
Cake Steps

  1. Preheat oven to 325° F. and butter and flour a 10 inch round springform cake pan.
  2. In a bowl with an electric mixer beat together butter and confectioners’ sugar until light and fluffy.
  3. Split vanilla bean lengthwise.
  4. Scrape seeds from pod and add to butter mixture.
  5. Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal.
  6. Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden.
  7. Invert cake onto a rack and cool completely. Transfer cake to a large platter.
Compote

  • 3½ cups blackberries
  • ½ cup granulated sugar, or to taste
  • ¼ cup blackberry brandy or grappa
Compote Steps

  1. In a saucepan cook blackberries, granulated sugar, and Blackberry brandy over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
  2. Pour compote over cake.
  3. Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
Mascarpone

  • ½ cup mascarpone cheese
  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 cup blackberries
Mascarpone Steps

  1. In a bowl with an electric mixer beat mascarpone until light and fluffy.
  2. Add cream and granulated sugar and beat mixture until it holds soft peaks.
  3. Garnish pudding with blackberries and serve with mascarpone cream.

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