Happy fifth birthday, edible MAINE! We’ve created this recipe—a classic strawberry rhubarb filling set between three layers of vanilla buttermilk cake—with as many local ingredients as possible.
Makes
10 -12 servingsIngredients
For the compote
- ¾ pound rhubarb chopped
- ¾ pound strawberries hulled
- ¾ cup 150 grams sugar
- 1 teaspoon vanilla paste
- 1 tablespoon water
For the cake
- 1 ½ cups 345 grams room temperature unsalted butter, plus more for pan preparation
- 3 ¾ cups 465 grams all-purpose flour, plus more for pan preparation
- 3 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ¾ cups 360 grams sugar
- 1 ½ teaspoons vanilla paste
- 6 large eggs at room temperature
- 1 ½ cups buttermilk
For the frosting
- 3 cups heavy cream
- ¼ cup mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla paste
Instructions
For compote
- Combine ingredients in a medium-sized pot over low heat. Stir until sugar dissolves. Simmer mixture, stirring regularly, until it is the consistency of applesauce. Transfer to a heatproof bowl, cool to room temperature, and refrigerate until ready to use.
For cake
- Preheat the oven to 350°. Butter and flour three (8-inch) round cake pans. Line each with parchment. Sift together flour, baking powder, and salt. In the bowl of a stand mixer, cream butter, sugar, and vanilla paste on medium speed until light and fluffy, 2–3 minutes. Scrape sides of the bowl, then add eggs individually, beating well after each addition. Add half of flour mixture and mix on low to combine. Scrape sides of the bowl and add half of buttermilk. Repeat process with remaining flour mixture and buttermilk. Divide batter among pans and bake until tops are golden, and a toothpick inserted in the center comes out clean, 23–25 minutes. Cool completely.
For frosting
- Whip cream to soft peaks, 1–2 minutes. Add mascarpone, sugar, and vanilla paste. Mix on low for 1 minute, increase speed to high, and whip cream to stiff peaks, 1 minute more. Refrigerate.
Assembling cake
- Level each layer with a serrated knife. Spoon ⅓ of frosting into a piping bag. Place one layer of cake on a serving platter. Spread a skim coat of frosting all around the top of the cake layer and pipe a line of frosting, ½ inch high, around its perimeter. Spoon jam onto cake inside the perimeter. Stack a second cake layer on top and repeat process. After stacking the third cake layer on top of the second filling layer, spread remaining frosting all over the outside of the cake.
