Spring Delight: Raspberry Mascarpone Cream Cake – A luxurious dessert to celebrate the freshness of spring

Spring Delight: Raspberry Mascarpone Cream Cake – A luxurious dessert to celebrate the freshness of spring

Celebrate the essence of spring with this Raspberry Mascarpone Cream Cake, a stunning dessert that layers delicate vanilla sponge with rich mascarpone cream and vibrant raspberry cream. This cake combines the soft, airy texture of a classic vanilla sponge base with the creamy richness of mascarpone and the fruity sweetness of raspberries. Each bite offers a harmonious blend of flavors that are both refreshing and deliciously satisfying, making it the perfect centerpiece for any spring celebration.


Why you will love it

This cake is a treat for the senses, offering a luxurious texture and a balanced flavor palette. The vanilla sponge cake is light and fluffy, providing a subtle sweetness that complements the luscious mascarpone cream. Raspberry cream adds a fruity burst that cuts through the richness, making each slice irresistibly fresh. Whether you are a fan of fruity desserts or creamy cakes, this raspberry and mascarpone cream cake promises to satisfy you with its elegant and sophisticated layers.

Perfect opportunity

This raspberry and mascarpone cream cake is ideal for spring celebrations like Easter, Mother's Day or a garden party. Its elegant appearance and exquisite taste make it ideal for spring weddings and birthdays. Serve this cake as dessert at your next family gathering or bring it to a potluck to impress friends and family with a taste of spring.

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Decorating Tips

replaces the word nice with empty enhance the beauty of your Raspberry and Mascarpone Cream Cake:

  • Garnish the cake with fresh raspberries and a sprinkle of powdered sugar for a simple yet elegant finish.
  • Consider using edible flowers like violets or rose petals scattered around the base of the cake for a colorful and festive spring look.
  • Pour additional mascarpone cream over the top in decorative swirls or rosettes before adding the raspberries to give it a professional pastry chef's touch.
  • Pour a little raspberry coulis on top for added shine and flavor.


  • For the vanilla sponge cake:
    • 5 egg whites
    • A pinch of salt
    • 165g of sugar
    • 5 egg yolks
    • 1 teaspoon of vanilla extract
    • 125g flour
    • 40g cornstarch
    • 5g of baking powder
  • Mascarpone cream:
    • 500 g of mascarpone
    • 500g of cream
    • 90g powdered sugar
    • 30g maple syrup
  • Raspberry Cream:
    • 200g of cream
    • 2 sachets of stabilizing cream
    • 200 g double cream cheese
    • 1 sachet of vanilla sugar
    • 3 tablespoons of raspberry spread
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  1. Vanilla sponge:
    • Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue to beat. Gently incorporate the egg yolks mixed with the vanilla extract.
    • Sift together the flour, cornstarch and baking powder. Carefully incorporate these dry ingredients into the egg mixture.
    • Pour the batter into a prepared cake pan and bake in a preheated oven at 180°C (356°F) for approximately 20-25 minutes. Let the sponge cool.
  2. Mascarpone cream:
    • Whip the cream until stiff. In another bowl, mix the mascarpone with the powdered sugar and maple syrup until smooth. Gently incorporate the whipped cream into the mascarpone mixture.
  3. Raspberry Cream:
    • Whip the cream with the cream stabilizer. In another bowl, mix the double cream cheese with the vanilla sugar and the raspberry spread until smooth. Mix this with the whipped cream.
  4. Assembly:
    • Cut the cooled sponge cake into layers. Spread a layer of mascarpone cream, then a layer of raspberry cream, and repeat as desired.
    • Cool the cake in the refrigerator to set the creams.
  5. Decoration:
    • Before serving, garnish with fresh raspberries and sprinkle with powdered sugar.

Enjoy this delicious raspberry and mascarpone cream cake, where the richness of mascarpone meets the tangy sweetness of raspberries in a symphony of spring flavors!

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