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Raspberry Mascarpone Cake Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This elegant Raspberry Mascarpone Cake combines light, airy cake layers with rich mascarpone mousseline cream and fresh raspberries for a beautifully balanced dessert. The cake layers are whipped to perfection, baked gently for a tender crumb, and layered with a smooth, creamy filling made from pastry cream and mascarpone. Finished with mascarpone whipped cream and fresh raspberries, this cake is ideal for celebrations or sophisticated afternoon treats.

Ingredients

Cake Batter

  • 3 medium eggs, room temperature
  • 190 g (1 cup) granulated sugar, superfine
  • 2 tsp vanilla extract
  • 190 g (1 1/3 cups) cake flour
  • 1 1/2 tsp (7 g) baking powder
  • 1/2 tsp (3 g) salt
  • 190 g (3/4 cup) heavy cream, full-fat and cold

Mousseline Cream

  • 250 ml (1 cup) whole or semi-skimmed milk
  • 1 tsp vanilla extract or 1/2 vanilla bean
  • 40 g (1/4 cup) granulated sugar
  • 3 egg yolks
  • 2 tbsp (20 g) cornstarch
  • 2 tbsp (25 g) unsalted butter
  • 160 g (about 2/3 cup) mascarpone cheese, cold

Mascarpone Whipped Cream

  • 200 g mascarpone cheese, cold
  • 270 ml (1 cup + 2 tbsp) heavy cream, cold 30–35% fat
  • 50 g (1/4 cup) powdered sugar
  • 1 tsp vanilla extract

Decoration

  • Fresh raspberries for filling and decoration

Instructions

  1. Prepare Cake Batter: Beat the eggs, superfine sugar, and vanilla extract on high speed for 10 to 15 minutes until the mixture is pale in color and tripled in volume, ensuring a light and airy base.
  2. Incorporate Dry Ingredients: Sift the cake flour, baking powder, and salt together, then gently fold this dry mix into the egg mixture to maintain the batter’s airiness.
  3. Add Whipped Cream: Whip the cold heavy cream to stiff peaks, then carefully fold it into the batter to create a smooth, fluffy consistency.
  4. Bake Cake Layers: Divide the batter evenly into three lined 6-inch cake pans. Bake at 165°C (325°F) for 40 to 45 minutes until a skewer inserted comes out clean. Cool the cakes completely before assembling.
  5. Make Pastry Cream: Heat the milk with vanilla until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Gradually pour the hot milk into the yolk mixture while whisking continuously.
  6. Thicken Pastry Cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a boil. Boil for 2 minutes while stirring, then remove from heat and stir in butter until melted and incorporated.
  7. Chill Pastry Cream: Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled.
  8. Combine Pastry Cream and Mascarpone: Beat the cold pastry cream with 160 g cold mascarpone cheese until smooth and creamy, forming the mousseline cream used for filling.
  9. Prepare Mascarpone Whipped Cream: In a chilled bowl, combine the cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-low speed for 2 to 3 minutes until smooth, firm, and holds shape. Refrigerate until ready to use.
  10. Trim Cake Layers: If necessary, trim the cake layers to ensure even stacking and smooth edges.
  11. Assemble Cake Bottom Layer: Place the first cake layer inside a cake ring. Pipe a border of mascarpone whipped cream around the edge, fill the center with mousseline cream, and scatter fresh raspberries over the filling.
  12. Layer Remaining Cake: Repeat the process with the next two cake layers, adding mascarpone whipped cream borders, mousseline cream filling, and fresh raspberries, then chill the assembled cake for 20 minutes to set.
  13. Frost and Decorate: Frost the entire chilled cake with remaining mascarpone whipped cream. Smooth the sides with a spatula, pipe decorative borders or patterns on top, and finish by adorning with fresh raspberries for a stunning presentation.

Notes

  • Use superfine sugar for better dissolution and smoother batter texture.
  • Ensure all dairy components are cold before whipping to achieve better volume and stability.
  • Be gentle when folding to preserve the airiness of the batter and whipped cream.
  • Chilling the assembled cake helps the layers set and makes frosting easier.
  • Fresh raspberries can be substituted with other berries like strawberries or blueberries if desired.
  • Use a cake ring or acetate collar for neat layering and easy assembly.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/raspberry-mascarpone-cake-recipe/