Raspberry Cream and Mascarpone Cake
This is a lovely Summer treat. I made it far too early in the year, so the raspberries weren’t fantastic, but no one complained, so imagine how wonderful it will be in the height of the season.
Despite its appearance, it’s not that labour intensive. The sponge cakes are a quick 2 step recipe, the filling an easy blend of mascarpone and cream.
Oh and each sponge layer is brushed with Creme de Framboise – a beautifully fragrant liqueur that I had in my larder courtesy of one of Auntie Rene’s sojourns to la belle France. It is just delicious.
Heat your oven to 190C/GM5. Grease and line two 8″ tins.
The cake is an easy 2-step affair. Beat together the butter, sugar and eggs, then add flour and baking powder. Divide between the two tins and bake for 25-30 mins.
Next, the syrup. Heat 4 tbsp caster sugar and 50ml (2 fl oz) Creme de Framboise until the sugar has dissolved and then cool a little. Such a lovely colour.
Provided your cakes are both of sufficient height, cut each cooled cake in half and brush all four evenly (ish) with the syrup. One of my cakes obviously had less batter in it and I wasn’t happy to split it, so I ended up with three layers – one cake as is and a second cake, halved.
To fill, lightly whip the double cream to soft peaks. Beat mascarpone and sugar together to loosen it a bit, then combine with the cream.
You need to tightly clingfilm the whole cake when it’s assembled, so place your first half of cake on a plate with a large piece of clingfilm covering it – large enough to bring up and over the layers.
One the first layer, distribute some raspberries and spoon 1/3 or 1/2 (depending on how many layers you achieved) of the mascarpone mixture amongst them
Smooth the mascarpone to keep the cake even
Then add the next cake layer and repeat
Continue for your next layer, or if you’re like me, put the top on.
Bring the clingfilm up and over – then add some more for good measure, if you wish. You’re not trying to choke the life out of it, but there needs to be some tension in the clingfilm as opposed to a loose covering.
To serve, unwrap and place on a pretty cake stand.
Decorate with more raspberries and a liberal dusting of icing sugar.
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Raspberry Cream and Mascarpone Cake
adapted from a recipe in Good Food 101 teatime treats
PRINT THIS RECIPE (opens in a new window)
200g caster sugar
200g unsalted butter, softened
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
Syrup:
4 tbsp caster sugar
50ml Creme de Framboise
Filling:
284ml double cream
250g mascarpone
3 tbsp caster sugar (do taste it though – if your raspberries are tart, you’ll want more)
150g punnet raspberries
icing sugar to dust
Heat oven to GM5/190C
Grease and line two 8″ round tins
Beat the butter, sugar and eggs together to combine, then add the flour and baking powder and combine together.
Divide the mixture between both pans – as evenly as possible.
Bake for 25-30 mins until golden and springy.
Remove to a rack to cool.
To make the syrup, heat the sugar and liqueur until the sugar has melted. Set aside to cool a little.
Cut each cake in half horizontally. If, like me, one cake is significantly taller than the other (oops), just split the taller one.
Brush each half with the syrup.
For the filling, whip the cream to soft peaks.
Beat the mascarpone and sugar together to loosen it in readiness for the cream.
Fold in the cream into the mascarpone and check for sweetness – you may well want to increase the sugar if your raspberries are very tart.
Place a long piece of clingfilm on a plate and place your first cake layer on it.
Evenly place some raspberries on it, then spoon the mascarpone mixture evenly amongst them. Smooth with a palette knife (this method avoids breaking up the raspberries).
Add the next cake layer and repeat.
Top with your final cake half and leave it naked.
Bring up the clingfilm, lightly pressing on the top of the cake to compress it a little. Chill the clingfilmed cake in the fridge over night.
When ready to serve, unwrap the cake and place on your serving plate. Adorn with some more raspberries and dust liberally with icing sugar.
cooking
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all in one sponge cake, creme de framboise, double cream heavy cream, mascarpone, raspberry, Summer dessert
Oooooh, this looks and sounds like heaven! I have some frozen rasberries, can I use those, or will they go sodden? I think I may try this for a bbq this weekend!
I would think they’ll be OK because you brush the cake with syrup anyway, so extra juice shouldn’t be a bad thing
In fact, you could maybe defrost them in a (nylon) sieve and add the juice to the liqueur, but simmer it a little longer to compensate for the extra liquid. Yummity!
Well, we gave it a go with the frozen rasberries and it worked out great! A big hit at the bbq…thanks Anna!
Great news Simone!