Torta Paradiso
With Mascarpone and Blueberries

This cake is delicately light with heavenly filling that will make you think of Paradise.

Serves 8

• 9 oz. Mascarpone
• 7 - 8 Oz. Fresh Blueberries (Rinsed)
• 1 Large Lemon
• 7 Oz. Unsalted Butter
• 8 Oz. Sugar + 1 Tbs.
• 7 OZ. Flour
• 1 Tbs. Corn Starch
• 3Lg. Eggs
• 1Tbs.Vanilla
• 3 Tsp. Baking Powder
• Powdered Sugar For Dusting

Preheat Oven to 350 Degrees

Lightly coat 8" cake pan with  a small amount of unsalted butter. Line bottom of the pan with baking parchment.

Put butter into a pan and place on a very low heat. When it starts to melt remove from the heat and beat lightly with a wooden spoon. You want to achieve a very soft almost runny consistency.

In  mixing bowl, beat melted butter with 8 oz. sugar until you have created a creamy consistency.

Break the eggs into a separate bowl. Add vanilla extract and beat lightly with a fork.

Slowly beat the eggs into the creamed butter and sugar.

Sift flour and baking powder together.  Slowly add to the creamed mixture, about 1/3 of flour blend at at time. Mix well between each addition.

Pour cake mixture into cake pan and bake for 30 minutes until golden and cake tester comes out clean..

Turn the oven off and leave the cake in the oven for an additional 5 minutes.

Remove cake from pan and cool on a wire rack for 5 minutes. Next, turn the cake out of the pan and allow to cool completely on wire rack.

While the cake is cooling make your filling.

Place blueberries and 1 Tbs. sugar into a pan.  Simmer for 6 - 8 minutes. Remove from heat and stir in Mascarpone. Blend completely.

 When the cake is cooled, slice in half horizontally. Gently spread filling over one cake layer and top with the other layer. Dust with powdered sugar and serve.

 NOTE
   Store leftover cake, covered tightly, in the refrigerator.