Makes 1 8" cake.
- 2 1/4 c. (10 oz.) pecans, toasted and coarsely chopped
- 1 c. (4 oz.) walnuts, toasted and coarsely chopped
- 1 c. firmly packed light brown sugar
- 6 oz. butter, melted
- 1 envelope (.25 oz.) unflavored gelatin
- 1/4 c. cold water
- 1 c. heavy cream
- 1 1/4 c. (10 ounces) Mascarpone cheese
- 1-1/3 c. powdered sugar, sifted
- 2 egg yolks, preferably pasteurized
- 1 tsp. pure vanilla extract
- 1/2 c. sugar
- 1 c. dry white wine
- 1 c. blueberries
- 1 c. raspberries
- 1 c. strawberries
In a large bowl, combine nuts and brown sugar. With a wooden spoon, stir in butter. Cut an 8-inch circle of parchment paper and place in bottom of 8" springform pan with removable bottom. Press nut mixture over bottom of pan. Refrigerate at least 1 hour.
Soften gelatin in the cold water; set aside. In a small, stainless steel pot, slightly warm the cream; set aside.
In large bowl with electric mixer on low speed, beat Mascarpone briefly until smooth. Beat in powdered sugar. Add egg yolks, beating until mixture is smooth. Stir in vanilla. Slowly stir in warm cream. In a small pot, warm the softened gelatin over low heat until dissolved. Stir in 1/4 cup of cheese mixture. Stir the gelatin mixture back into cheese mixture. Pour filling into crust and refrigerate overnight.
In a small stainless steel pot, combine sugar and wine. Bring to boil; reduce heat to simmer and simmer until reduced by half. Add 1/4 cup berries. Bring mixture back to boil. Remove from heat, cool 10 minutes and add remaining berries. Cool completely. To unmold flan cake, warm a thin knife under hot water. Place the knife in between the pan and the flan and slide the knife around the flan. Remove the ring. Serve cake with marinated berries