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Raspberry Delight: a luscious layer cake with a tangy touch and creamy mascarpone

Raspberry Delight: a luscious layer cake with a tangy touch and creamy mascarpone

This raspberry cake combines a light and fluffy sponge cake with a layer of zesty, lemon-infused raspberry and a rich mascarpone cream filling. Every element of this cake is designed to bring out the best in its ingredients, from the citrus zest of the sponge cake to the sweet and tangy raspberry pudding layer, culminating in a creamy, decadent cream. It's a perfect blend of textures and flavors that make each slice a delicious experience.

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Why you'll love this: If you love the vibrant flavors of fresh raspberries combined with the creaminess of mascarpone cream, this cake is for you. The refreshing tang of lemon throughout the layers adds a bright note that enhances the natural tartness of the raspberries. The soft and airy texture of the cake, combined with the creamy filling, makes it irresistibly delicious. It's a treat that offers complexity and comfort in every bite.

Perfect occasion: This raspberry cake is ideal for summer picnics, spring celebrations, or any occasion calling for a fresh, fruity dessert. It's also perfect for birthdays, Mother's Day or as a special gift during weekend family gatherings. Its beautiful presentation makes it a must-have on any dessert table.

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Decorating Tips: Decorate the top of the cake with swirls of mascarpone cream placed around the edges. Scatter fresh raspberries and chopped pistachios over the cream for a pop of color and texture. White chocolate shavings or shavings can be sprinkled on top for a touch of elegance. For an even more special touch, lightly sprinkle with powdered sugar or drizzle with raspberry coulis just before serving.

Ingredients:

  • Sponge:
    • 4 medium eggs
    • 200 grams of sugar
    • 1 sachet of vanilla sugar
    • A pinch of salt
    • The zest of an organic lemon
    • 200 ml of oil
    • 200 ml of milk
    • 300 grams of flour
    • 1 sachet of baking powder
  • Raspberry layer:
    • 250 grams of thawed frozen raspberries
    • 2 sachets of vanilla pudding powder mixed with 100 ml of water
    • 190 ml raspberry syrup
    • 190 ml of water
    • 30 grams of sugar
  • Cream:
    • 500 grams of mascarpone
    • 400 ml of cream
    • 5 teaspoons of San-Apart or 4 sachets of stabilizing cream
    • 90 grams of powdered sugar
    • 1 teaspoon of lemon zest
  • Decoration:
    • Chopped pistachios
    • Fresh raspberries
    • White chocolate

Instructions:

  1. For the sponge: Whisk the eggs, vanilla sugar, lemon zest, salt and sugar for about 5 minutes on high speed. Gradually add the milk and oil. Sift in the flour and baking powder, folding gently. Pour the dough into a 26 cm springform pan and bake at 180°C for 30 to 40 minutes. Check the cooking after 30 minutes with a skewer. Let it cool.
  2. For the raspberry layer: Bring the raspberry syrup, sugar, raspberries and water to a boil. Mix the pudding powder with water and add it to the boiling mixture. Stir constantly until thickened, then remove from heat. Leave to cool for 2 to 3 minutes, then spread on the cooled sponge cake. Let the cake cool completely.
  3. For the cream: Whisk the cream, lemon zest, mascarpone, caster sugar and stabilizer until stiff. Reserve 5 to 6 tablespoons in a piping bag for decoration. Spread the remaining cream over the raspberry layer.
  4. Decorate: Cover the cake with the reserved cream, then decorate with raspberries, crushed pistachios and white chocolate. Refrigerate the cake for at least 5 hours or overnight.

Enjoy this sumptuous raspberry cake, a perfect symphony of flavors and textures that is sure to delight your senses!

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