White Forest Cake

It features fluffy vanilla cake with cherry filling and mascarpone whipped cream. Topped with white chocolate and fresh cherries.

Cream together butter, oil and sugar until super light and creamy.

Beat in eggs, vanilla extract and almond extract.

Add in the dry ingredients, alternating with milk and a little lemon juice or vinegar.

Divide the cake batter evenly amongst 2x 8-inch cake pans.

Bake the cakes for around 28-30 minutes until the tops spring back when touched and a skewer inserted into the middle of the cakes comes out clean.

In a medium saucepan, combine cold water and cornstarch. Mix it into a slurry. Add cherries, granulated sugar, salt, lemon juice, vanilla, and almond extract.

As the mixture boils, it will thicken, become jelly-like, and lose its cloudy appearance. Lower the heat and let it boil for around 5 minutes, stirring continuously.

Take it off the heat and spoon it into a bowl. Let it cool in the refrigerator until cold and thick.

Make the frosting when the cake layers and the cherry filling have cooled completely, and you're ready to assemble.

Add the mascarpone, powdered sugar, and salt to a large mixing bowl, whisk it until combined. Stream in the heavy cream and keep whisking as you do until it is thick and forms stiff peaks.

Place one layer of cake on a cake stand. Add a thin layer of mascarpone frosting on top and spread it out. Then, pipe a wide ring of mascarpone frosting around the edge.

Spoon in about half the cherry filling and spread it out.

Add on the second cake layer. Use an offset spatula to smooth the frosting on the top of the cake and around the edge of the cake

Dollop the remaining cherry filling on top of the cake and swirl it out. Add on white chocolate shavings and fresh cherries.

See the link for the full recipe!