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Creamy Raspberry Mascarpone Layer Cake with Yogurt Whipped Cream

Creamy Raspberry Mascarpone Layer Cake with Yogurt Whipped Cream

This delicious cake combines the luscious flavors of raspberry marmalade with a creamy, rich filling of mascarpone, yogurt and whipped cream, all layered between soft, milk-soaked Petit Beurre biscuits. It's a perfect blend of the tartness of the raspberries and the creamy sweetness of the filling.

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Why you'll love it: If you are a fan of fruity and creamy desserts, this cake will delight your palate. The raspberry marmalade adds a fresh, slightly tart flavor that contrasts with the richness of the mascarpone and yogurt cream, creating a harmonious balance in every bite.

Perfect occasion: This cake is ideal for celebrations or anytime you want to impress with a sophisticated dessert that is as amazing as it is tasty. It is especially suitable for gatherings, family desserts or as a special treat during the holiday season.

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Decorating Tips: replaces the word nice with emptyp the cake with freshly whipped cream and garnish with fresh raspberries for a burst of color and flavor. For added texture and visual appeal, sprinkle crushed hazelnuts and a few basil leaves over the whipped cream. These additions not only enhance the appearance of the cake, but also complement the flavors wonderfully.

Ingredients:

  • For the filling:
    • 400 g of mascarpone
    • 600 ml heavy cream
    • 130 g of Greek yogurt
    • Vanilla extract
    • 160 g sweetened condensed milk
  • For the Raspberry Marmalade:
    • Fresh raspberries
    • Sugar
    • Lemon juice
  • For the base:
    • Petit Beurre Biscuits
    • Milk for dipping
  • For the cream filling:
    • 200 ml heavy cream
    • 100 g of mascarpone
    • Powdered sugar
  • Additional decorations:
    • Fresh raspberries
    • Crushed hazelnuts
    • Basil leaves

Preparation:

  1. Prepare the marmalade:
    • Cook the raspberries with the sugar and lemon juice until thickened. Let cool.
  2. Prepare the cream:
    • Combine the cream, mascarpone, yogurt, vanilla and condensed milk in a bowl and whisk until frothy.
  3. Assemble the cake:
    • Place soaked Petit Beurre biscuits in a dish. Alternate layers of whipped cream and raspberry marmalade with the biscuits. Finish with a layer of whipped cream.
  4. Decorate:
    • Whip the additional cream with the mascarpone and sugar. Use a piping bag to create decorative swirls on top. Garnish with fresh raspberries, chopped hazelnuts and basil leaves.
  5. Coldness:
    • Refrigerate the cake for at least 4 hours to set.

Enjoy this elegant and refreshing dessert that perfectly combines fruity and creamy elements to make a delicious treat!

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