Strawberry Rhubarb Brown Butter Cake
Layers of strawberry rhubarb compote and soft mascarpone whipped cream spread between a sweet & nutty brown butter cake.
Servings: 6 slices
Ingredients
Brown Butter Cake
- 4 ounces unsalted butter
- 1/2 cup whole milk room temperature
- 3 egg whites room temperature
- 1 1/2 teaspoons vanilla
- 1 cup all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Strawberry Rhubarb Compote
- 2 cups sliced strawberries fresh or frozen
- 1 cup chopped rhubarb fresh or frozen
- 1/3 cup vanilla sugar (see notes)
Vanilla Mascarpone Whipped Cream
- 4 ounces mascarpone
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
For the brown butter cake:
- First, brown your butter. Melt butter in a saucepan and continue to cook on medium-low, watching carefully for bubbles to subside and the bottom of the liquid to begin browning. Once it is taking on a golden brown color, remove from heat. It should smell nutty and have little brown bits in it.
- Pour in a small bowl and allow to cool back to room temperature. It should be soft and spreadable.
- Preheat oven to 350° F. Spray two 6" cake pans and line bottoms with parchment paper rounds.
- In a small bowl, combine milk, egg whites, and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients until thoroughly combined. Add soft brown butter, blending until mixture looks like breadcrumbs.
- Add all but 1/4 cup of milk mix and beat on medium speed until thick and creamy, 2-3 minutes. With mixer on low, gradually pour in remaining milk.
- Divide batter evenly between the prepared pans and use a spatula to even out.
- Bake until golden brown on top and sides are beginning to pull away from the pan, about 25-30 minutes. Allow to cool completely.
For the compote:
- Allow berries & rhubarb to defrost slightly, if frozen.
- Place berries & rhubarb in a stainless steel pot with the sugar and cook until fully broken down and quite thick, stirring and mashing with a wooden spoon all the while. This should take about 10-15 minutes.
- Pour compote in a bowl and allow to cool completely.
For the mascarpone whip:
- Whisk mascarpone, cream, sugar, and vanilla until soft peaks form.
To assemble cake:
- Slice each cake in half horizontally to make 4 layers.
- Spread first layer with a thin layer of whipped mascarpone, followed by a layer of compote. Repeat on next 2 layers.
- Top with final cake layer.
- Apply a thin layer of mascarpone whip around entire cake for a crumb coating. Chill at least 20 minutes.
- Ice cake with remaining mascarpone whip and decorate as desired.
Notes
Vanilla sugar: If you don't have any vanilla sugar, simply use regular sugar in the compote and add 1 teaspoon of vanilla after the strawberries and rhubarb are finished cooking.
Keep cake in fridge until ready to serve. This cake is great served chilled or at room temperature.